Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

Lipids in Health and Disease

Volumn 14, Issue 1, 2015, Pages

  Khan, Muhammad I ^a,b   Min, Joong Seok ^c   Lee, Sang Ok ^a   Yim, Dong Gyun ^d   Seol, Kuk Hwan ^e   Lee, Mooha ^a,f   Jo, Cheorun ^a  

^a Seoul National University   (South Korea)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

^c CJ Cheiljedang   (South Korea)

^d Department of Health Administration and Food Hygiene Jinju Health College ^*  (South Korea)

^e National Institute of Animal Science   (South Korea)

^f ARSI UNIVERSITY   (Ethiopia)

Author keywords

Cholesterol oxidation products (cops); Cooking and reheating methods; Processed meat products; Total cholesterol

Indexed keywords

7BETA HYDROXYCHOLESTEROL; ALPHA EPOXIDE; CHOLESTEROL; CHOLESTEROL OXIDATION PRODUCT; EPOXIDE; UNCLASSIFIED DRUG;

ARTICLE; COOKING; FOOD COMPOSITION; FOOD STORAGE; MICROWAVE COOKING; OXIDATION; PROCESSED MEAT; ANALYSIS; CHEMISTRY; FOOD HANDLING; HEAT; MEAT; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION;

CHOLESTEROL; COOKING; FOOD HANDLING; FOOD STORAGE; HOT TEMPERATURE; MEAT PRODUCTS; MICROWAVES; OXIDATION-REDUCTION;

EID: 84938891797     PISSN: None     EISSN: 1476511X     Source Type: Journal    
DOI: 10.1186/s12944-015-0091-5     Document Type: Article

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