Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscionleiarchus) fillets

LWT

Volumn 62, Issue 2, 2015, Pages 1141-1147

  Freitas, M T ^a,b   Amaral, C A A ^a,b   Coutrim, M X ^a   Afonso, R J C F ^a   Junqueira, R G ^b  

^a FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

^b FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Cholesterol oxidation; Fish; Food protection; Food service; GC MS; Heat processing

Indexed keywords

CHOLESTEROL; COOKING; FISH; MEATS; STOVES;

7-KETOCHOLESTEROL; CHOLESTEROL CONTENT; CHOLESTEROL LEVELS; FOOD SERVICES; GC/MS; HEALTHINESS OF FOODS; HEAT PROCESSING; HIGH TEMPERATURE;

BAKERIES;

CYNOSCION LEIARCHUS; MERLUCCIUS HUBBSI; MERLUCCIUS MERLUCCIUS; PISCES;

EID: 84933676804     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.047     Document Type: Article

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