Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

BACKGROUND: Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful to human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation product...

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Detalles Bibliográficos
Autores principales: Khan, Muhammad I., Min, Joong-Seok, Lee, Sang-Ok, 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/PMC4531484/
https://www.ncbi.nlm.nih.gov/pubmed/26260472
http://dx.doi.org/10.1186/s12944-015-0091-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4531484/
https://www.ncbi.nlm.nih.gov/pubmed/26260472
http://dx.doi.org/10.1186/s12944-015-0091-5

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