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:...

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Detalles Bibliográficos
Autores principales: Min, Joong-Seok, Lee, Sang-Ok, Khan, Muhammad Issa, Yim, Dong Gyun, Seol, Kuk-Hwan, Lee, Mooha, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512089/
https://www.ncbi.nlm.nih.gov/pubmed/26201850
http://dx.doi.org/10.1186/s12944-015-0074-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512089/
https://www.ncbi.nlm.nih.gov/pubmed/26201850
http://dx.doi.org/10.1186/s12944-015-0074-6

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