Oxidation of sitosterol and campesterol in foods upon cooking with liquid margarines without and with added plant sterol esters
Food Chemistry(2018)
摘要
•Contents of plant sterol (PS) oxidation products (POP) varied widely among cooked foods.•With PS-liquid margarine, POP contents in cooked foods ranged from 0.08 to 13.20mg/portion.•The ratio of epoxy- to 7-keto-PS was higher in foods cooked with PS-liquid margarine than with control liquid margarine.
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关键词
Sitosterol (PubChem CID: 222284),7-Hydroxysitosterol (PubChem CID: 161816),7-Ketositosterol (PubChem CID: 160608),5,6-Epoxysitosterol (PubChem CID: 11258970),Sitostanetriol (PubChem CID: 3036251),Campesterol (PubChem CID: 173183),7-Hydroxycampesterol (PubChem CID: 101112100),7-Ketocampesterol (PubChem CID: 101704474),5,6-Epoxycampesterol (PubChem CID: 101112101),Campestanetriol (PubChem CID: 101340041)
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