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Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
(Elsevier Science BvAmsterdamHolanda, 2006)
Fatty acids, cholesterol oxides and cholesterol in Brazilian processed chicken products
(Chiriotti EditoriPineroloItália, 2006)
Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products
(Elsevier Sci LtdOxfordInglaterra, 2005)
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 oxidation: Health hazard and the role of antioxidants in prevention
(Sociedad de Biología de Chile, 2003)
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 ...
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)
Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology
(Amer Chemical SocWashingtonEUA, 2008)
Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention
(INST GRASA SUS DERIVADOS, 2004-07)
Cholesterol is a molecule with a double bond in its structure, and
therefore it is susceptible to oxidation leading to the formation of
oxysterols. These oxidation products are found in many commonly
consumed foods and ...