1H-NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage

The level of cholesterol oxides depends on the production and storage conditions for food. We studied the effect of production and storage, heat, and diffuse daylight on spray-dried egg powder and cookies containing large amounts of cholesterol. The cholesterol oxides were isolated by chromatographi...

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Veröffentlicht in:	Journal of food science 1993-11, Vol.58 (6), p.1286-1290
Hauptverfasser:	Fontana, A, Antoniazzi, F, Ciavatta, M.L, Trivellone, E, Cimino, G
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTOS ALMACENAMIENTO autooxidation Biological and medical sciences BISCUIT CHOLESTEROL cholesterol oxides COLESTEROL EFECTOS SECUNDARIOS EFFET SECONDAIRE Egg and egg product industries ESPECTROSCOPIA RMN Food industries Fundamental and applied biological sciences. Psychology GALLETAS HPLC HUEVOS NMR OEUF OXIDACION OXYDATION POLVOS (FORMULACIONES) POUDRE PRODUIT ALIMENTAIRE SPECTROSCOPIE RMN STOCKAGE storage
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