Effect of Different Egg Products on Lipid Oxidation of Biscuits

Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study...

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Detalles Bibliográficos
Autores principales: Verardo, Vito, Messia, Maria Cristina, Marconi, Emanuele, Caboni, Maria Fiorenza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700660/
https://www.ncbi.nlm.nih.gov/pubmed/33266449
http://dx.doi.org/10.3390/foods9111714

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700660/
https://www.ncbi.nlm.nih.gov/pubmed/33266449
http://dx.doi.org/10.3390/foods9111714

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