The effects of dietary a-tocopherol and/or oleoresin paprika (OP) on cholesterol and carotenoid stability in egg powders during spray drying and subsequent storage were investigated. Cholesterol oxidation and loss of carotenoids in eggs dried with a direct gas-fired spray dryer were greater (P < 0.0
โฆ LIBER โฆ
Cholesterol oxidation in whole milk powders as influenced by processing and packaging
โ Scribed by Shu-Hui Chan; J.Ian Gray; Enayat A. Gomaa; Bruce R. Harte; Philip M. Kelly; D.Joseph Buckley
- Book ID
- 103710642
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 826 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0308-8146
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In this paper a method for the cholesterol oxidation products (oxysterols) determination in milk powder and infant formulas has been presented. In the sample preparation step lipids transesterification has been performed. The recoveries of oxysterols have been determined and ranged from 94.2% to 99.