Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

Food Chemistry

Volumn 196, Issue , 2016, Pages 451-458

  Barriuso, Blanca ^a   Astiasarán, Iciar ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Oxidation; Oxysterols; Phytosterols; POPs; Sitosterol; Sterol oxidation products

Indexed keywords

FATTY ACIDS; LIPIDS; MIXTURES; OXIDATION;

OXYSTEROLS; PHYTOSTEROLS; POPS; SITOSTEROL; STEROL OXIDATION;

ALCOHOLS;

CAMPESTEROL; FATTY ACID ESTER; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; OXYSTEROL; PEROXIDE; PHYTOSTEROL; SITOSTEROL; STEARIC ACID; STIGMASTEROL; UNSATURATED FATTY ACID; CHOLESTEROL; FATTY ACID; GAMMA-SITOSTEROL; PROTECTIVE AGENT; SITOSTEROL DERIVATIVE; STEARIC ACID DERIVATIVE;

ARTICLE; HEATING; KINETIC PARAMETERS; KINETICS; ANALOGS AND DERIVATIVES; CHEMISTRY; FOOD HANDLING; HEAT;

ALPHA-LINOLENIC ACID; CHOLESTEROL; FATTY ACIDS; FOOD HANDLING; HOT TEMPERATURE; LINOLEIC ACID; OLEIC ACID; PHYTOSTEROLS; PROTECTIVE AGENTS; SITOSTEROLS; STEARATES; STIGMASTEROL;

EID: 84943388991     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.074     Document Type: Article

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