Plant sterol oxides in functional beverages: Influence of matrix and storage

Food Chemistry

Volumn 173, Issue , 2015, Pages 881-889

  González Larena, Marina ^a   Garcia Llatas, Guadalupe ^a   Clemente, Gonzalo ^b   Barberá, Reyes ^a   Lagarda, María Jesús ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Beverage; Functional foods; Oxysterols; Phytosterol stability; Plant sterol oxidation products; POPs

Indexed keywords

FUNCTIONAL FOODS; OXYSTEROLS; PHYTOSTEROL STABILITIES; PLANT STEROLS; POPS;

BEVERAGES;

7 KETOCAMPESTEROL; 7 KETOSITOSTEROL; 7 OXOCHOLESTEROL; BETA SITOSTEROL OXIDE; CAMPESTEROL; CAMPESTEROL OXIDE; OXYSTEROL; PHYTOSTEROL; SITOSTEROL; UNCLASSIFIED DRUG; FOOD ADDITIVE; OXIDE;

ARTICLE; BEVERAGE; CONTROLLED STUDY; FOOD STORAGE; FRUIT JUICE; FUNCTIONAL FOOD; LIPID OXIDATION; MILK; MOLECULAR STABILITY; SHELF LIFE; STORAGE TEMPERATURE; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANIMALS; BEVERAGES; CATTLE; FOOD ADDITIVES; FOOD STORAGE; MILK; OXIDATION-REDUCTION; OXIDES; PHYTOSTEROLS;

EID: 84910066125     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.121     Document Type: Article

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