Degradation of Cholesterol in Egg Yolk by Rhodococcus equi No. 23

Journal of Food Science

Volumn 53, Issue 2, 1988, Pages 659-660

  AIHARA, H ^a   WATANABE, K ^a   NAKAMURA, R ^a  

^a NAGOYA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987344338     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb07782.x     Document Type: Article

References (12)

1. Characterization of production of cholesterol oxidase in three Rhodococcus strains
2. Yolk cholesterol in eggs from various avian species
3. Cholesterol and cholesterol ester of eggs from various avian species
4. Structure of egg yolk very low density lipoprotein. Polydispersity of the very low density lipoprotein and the role of lipovitellenin in the structure
5. Effect of dietary egg on human serum cholesterol and triglycerides
6. Molecular species of glycerophosphatides and triglycerides of egg yolk lipoprotein
7. The influence of egg consumption on the serum cholesterol level in human subjects
8. Effect of dietary egg on serum cholesterol and triglyceride of human males
9. Does egg feeding (i.e., dietary cholesterol) affect plasma cholesterol levels in humans? The results of a double‐blind study
10. Microbiological agencies in the degradation of steroids. I. The cholesterol‐decomposing organisms of soils
11. Degradation of 4‐cholesten‐3‐one and 1,4‐androstadiene‐3,17‐dione by cholesterol‐degrading bacteria
12. Isolation and identification of cholesterol‐degrading Rhodococcus strains from food of animal origin and their cholesterol oxidase activities