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Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
(Elsevier Science BvAmsterdamHolanda, 2006)
Cholesterol oxides inhibit cholesterol esterification by lecithin:cholesterol acyl transferase
(Univ Sao Paulo, Conjunto QuimicasSao PauloBrasil, 2009)
Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
(Sociedad de Biología de Chile, 2003)
Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products
(Elsevier Sci LtdOxfordInglaterra, 2005)
Fatty acids, cholesterol oxides and cholesterol in Brazilian processed chicken products
(Chiriotti EditoriPineroloItália, 2006)
Differential inhibitory effect of alpha-, beta-, gamma-, and delta-tocopherols on the metal-induced oxidation of cholesterol in unilamellar phospholipid-cholesterol liposomes
(Institute of Food Technologists, 2002)
Cholesterol oxidation, products (COPs) are present in biological tissues and in foods. The inhibitory effect of antioxidants, such as tocopherols, on COPs formation has been only partially investigated. The antioxidant ...
The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products
(Elsevier Sci LtdOxfordInglaterra, 2006)
Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat
(Amer Chemical SocWashingtonEUA, 2002)
Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powder
(Amer Chemical SocWashingtonEUA, 2007)