Effect of Microwave Heating on Phytosterol Oxidation

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 22, 2015, Pages 5539-5547

  Leal Castañeda, Everth Jimena ^a   Inchingolo, Raffaella ^b   Cardenia, Vladimiro ^c   Hernandez Becerra, Josafat Alberto ^d   Romani, Santina ^c   Rodriguez Estrada, María Teresa ^b,c   Galindo, Hugo Sergio García ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d División de Tecnología de Alimentos Universidad Tecnológica de Tabasco   (Mexico)

Author keywords

GC MS; heating; microwave; oxidation; phytosterol oxidation products; triolein; sitosterol

Indexed keywords

ALCOHOLS; HEATING; MICROWAVE HEATING; MICROWAVES; MIXTURES; OXIDATION;

FIRST-ORDER KINETIC MODELS; GC-MS; LIQUID MIXTURE; OXIDATIVE STABILITY; PHYTOSTEROL OXIDATION PRODUCTS; QUALITY AND SAFETIES; TRIACYLGLYCEROLS; TRIOLEIN;

THERMAL PROCESSING (FOODS);

PHYTOSTEROL;

CHEMISTRY; HEAT; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION; RADIATION RESPONSE;

HOT TEMPERATURE; MICROWAVES; OXIDATION-REDUCTION; PHYTOSTEROLS;

EID: 84935873787     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00961     Document Type: Article

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