Effect of packaging in preventing cholesterol autoxidation in milk chocolates for a higher quality and safer shelf-life

Non-enzymatic cholesterol oxidation products (COPs) are nowadays receiving increasing attention in food technology for their potential use as biomarkers of freshness and safety in raw materials and complex food matrices, as well as markers of cholesterol oxidation during the production and shelf-lif...

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Detalles Bibliográficos
Autores principales: Canzoneri, Federico, Leoni, Valerio, Risso, Davide, Arveda, Matteo, Zivoli, Rosanna, Peraino, Andrea, Poli, Giuseppe, Menta, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10118114/
https://www.ncbi.nlm.nih.gov/pubmed/37079640
http://dx.doi.org/10.1371/journal.pone.0284691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10118114/
https://www.ncbi.nlm.nih.gov/pubmed/37079640
http://dx.doi.org/10.1371/journal.pone.0284691

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