Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil

Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production,...

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Bibliografische gegevens

Hoofdauteurs:	Dominik Kmiecik, Monika Fedko, Magdalena Rudzińska, Aleksander Siger, Anna Gramza-Michałowska, Joanna Kobus-Cisowska
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2020-12-01
Reeks:	Foods
Onderwerpen:	phytosterols oxyphytosterols phytosterols oxidation product heating process pressed refined and partially hydrogenated rapeseed oil
Online toegang:	https://www.mdpi.com/2304-8158/10/1/50
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