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Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix.
- Source :
-
Food Chemistry . Dec2013, Vol. 141 Issue 3, p2757-2764. 8p. - Publication Year :
- 2013
-
Abstract
- Highlights: [•] The presence of triacylglycerols slowed down cholesterol degradation at 180øC. [•] The presence and unsaturation degree of the lipid matrix delayed the COPs formation. [•] Significantly higher PV was found when cholesterol was heated in absence of TAG. [•] Both cholesterol and triacylglycerol degradation fit a first order kinetic model. [ABSTRACT FROM AUTHOR]
- Subjects :
- *TRIGLYCERIDES
*CHOLESTEROL
*LIPIDS
*OXIDATION
*BIODEGRADATION
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 141
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 89345918
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.04.129