Effect of industrial processing and storage procedures on oxysterols in milk and milk products

Oxysterols are products of enzymatic and/or chemical cholesterol oxidation. While some of the former possess broad antiviral activities, the latter mostly originate from the deterioration of the nutritional value of foodstuff after exposure to heat, light, radiation and oxygen, raising questions abo...

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Veröffentlicht in:	Food & function 2021-01, Vol.12 (2), p.771-78
Hauptverfasser:	Risso, D, Leoni, V, Fania, C, Arveda, M, Falchero, L, Barattero, M, Civra, A, Lembo, D, Poli, G, Menta, R
Format:	Artikel
Sprache:	eng
Schlagworte:	Biomarkers Cholesterol Colostrum Health risks Milk Milk production Milk products Nutritive value Oxidation Postpartum Radiation Storage
Online-Zugang:	Volltext
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