http://www.cnr.it/ontology/cnr/individuo/prodotto/ID235344
1H NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage (Articolo in rivista)
- Type
- Label
- 1H NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage (Articolo in rivista) (literal)
- Anno
- 1993-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1111/j.1365-2621.1993.tb06167.x (literal)
- Alternative label
A. Fontana, F. Antoniazzi, M.L. Ciavatta, E. Trivellone, G. Cimino (1993)
1H NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage
in Journal of food science
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- A. Fontana, F. Antoniazzi, M.L. Ciavatta, E. Trivellone, G. Cimino (literal)
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- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
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- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- CNR, Istituto per la Chimica Biomolecolare via Campi Flegrei, 34 -80078- Pozzuoli Napoli
Somartec S.A., Route de Treves 2E, L-2633, Senningerberg, Luxembourg (literal)
- Titolo
- 1H NMR study of cholesterol autooxidation in egg powder and cookies exposed to adverse storage (literal)
- Abstract
- The level of cholesterol oxides depends on the production and storage conditions for food. We studied the effect of prolonged storage, heat and diffuse daylight on spray-dried egg powder and cookies containing a large amount of cholesterol. The cholesterol oxides were isolated by chromatographic procedures, and were identified by recording 1H NMR spectra of selected HPLC fractions. Autooxidation was quite slow, when the sample was stored in a freezer at -20°C. Diffuse daylight increased the amounts of b-epoxides of cholesterol, whereas heating caused a sharp increase in C-7 oxidised cholesterol derivatives. Extent of cholesterol autooxidation depended on storage conditions. (literal)
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