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Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents

Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of phys...

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Detalles Bibliográficos
Autores principales:	Bautista Villarreal, Minerva, Gallardo Rivera, Claudia T., García Márquez, Eristeo, Rodríguez Rodríguez, José, Núñez González, María Adriana, Chávez Montes, Abelardo, Báez González, Juan G.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6321081/ https://www.ncbi.nlm.nih.gov/pubmed/30563065 http://dx.doi.org/10.3390/molecules23123204

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