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Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries
Fried foods, both deep-fried and pan-fried, are enjoyed by people worldwide. Frying is one of the main factors leading to formation of phytosterols (PS) oxidation products (POP) in vegetable oils. The aim of this study was to measure the oxidation of β-sitosterol (24α-ethyl-5-cholesten-3β-ol) and ca...
保存先:
| 出版年: | J Food Sci Technol |
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| 第一著者: | |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573147/ https://ncbi.nlm.nih.gov/pubmed/26396375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1738-y |
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