Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

BACKGROUND: Cholesterol oxidation products (COPs) are produced during thermal processing of animal origin foods and are considered to have negative health impacts. The model systems are helpful to understand the impact of various factors on oxidation changes in foods during cooking process. METHODS:...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Lipids Health Dis
Hlavní autoři: Min, Joong-Seok, Lee, Sang-Ok, Khan, Muhammad Issa, Yim, Dong Gyun, Seol, Kuk-Hwan, Lee, Mooha, Jo, Cheorun
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2015
Témata:
Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4512089/
https://ncbi.nlm.nih.gov/pubmed/26201850
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-015-0074-6
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky