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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...
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| Pubblicato in: | J Food Sci Technol |
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| Autore principale: | |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | 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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