The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter

International Journal of Food Science & TechnologyVolume 40, Issue 8 p. 903-906 The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter Abdullah Kemal Seckin, Corresponding Author Abdullah Kemal Seckin *Fax+90 232 342 75 92; e-mail: [email protected]Search for more papers by this authorMustafa Metin, Mustafa Metin Food Engineering Department, Faculty of Engineering, Ege University, Bornova, İzmir, TurkeySearch for more papers by this author Abdullah Kemal Seckin, Corresponding Author Abdullah Kemal Seckin *Fax+90 232 342 75 92; e-mail: [email protected]Search for more papers by this authorMustafa Metin, Mustafa Metin Food Engineering Department, Faculty of Engineering, Ege University, Bornova, İzmir, TurkeySearch for more papers by this author First published: 04 August 2005 https://doi.org/10.1111/j.1365-2621.2005.01022.xCitations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References Björkhem, I. & Diczfalusy, U. (2002). Oxysterols: friends, foes or just fellow passenger? Arteriosclerosis Thrombosis Vascular Biology, 22, 734–742. Guardiola, F., Codony, R.B., Rafecas, M. & Boatella, J. (1996). Biological effects of oxysterols: current status. Food Chemistry Toxicology, 34, 93–211. Hiesberger, J. & Luf, W. (2000). Oxidation of cholesterol in butter during storage-effects of light and temperature. European Food Research and Technology, 211, 161–164. Kumar, N. & Singhal, O.P. (1992). Effect of processing conditions on the oxidation of cholesterol in Ghee. Journal of the Science of Food and Agriculture, 58, 267–273. Lai, S.M., Gray, J.I. & Zabik, M.E. (1995). Evaluation of solid phase extraction and gas chromatography for determination of cholesterol oxidation products in spray-dried whole egg. Journal of Agriculture and Food Chemistry, 43, 112–1126. Nourooz-Zadeh, J. & Appelquist, L.A. (1988). Cholesterol oxides in Swedish foods and foods ingredients: milk powder products. Journal of Food Science, 53, 74–79. Ohsima, T., Nan, L. & Koizumi, C. (1993). Oxidative decomposition of cholesterol in fish products. Journal of the American Oil Chemist' Society, 67, 927–931. Osada, K., Kodama, T., Yamada, K. & Sugano, M. (1993). Oxidation of cholesterol by heating. Journal of Agriculture and Food Chemistry, 41, 1198–1202. Peng, S.K., Phillips, G.A., Xia, G.Z. & Morin, R.J. (1987). Transport of cholesterol oxidation products in rabbit lipoproteins. Atherosclerosis, 64, 1–6. Pie, E.J., Spahis, K. & Seillan, C. (1990). Evaluation of oxidative degradation of cholesterol in food and food ingredients: identification and quantification of COPs. Journal of Agriculture and Food Chemistry, 38, 973–979. Pizzoferrato, L., Nicoli, S. & Lintas, C. (1993). GC-MS characterization and quantification of sterols and cholesterol oxidation products. Chromatographia, 35, 269–274. Rao, K.V., Kowale, B.N. & Bisht, G.S. (1996). Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat. Meat Science, 43, 179–185. Schroepfer, G.J. (2000). Oxysterols: modulators of cholesterol metabolism and other processes. Physiological Reviews, 80, 361–554. Sieber, R. (2005). Oxidised cholesterol in milk and dairy products. International Dairy Journal, 15, 191–206. Yan, P.S. & White, P.J. (1990). Cholesterol oxidation in heated lard enriched with two levels of cholesterol. Journal of the American Oil Chemists' Society, 67, 927–931. Citing Literature Volume40, Issue8October 2005Pages 903-906 ReferencesRelatedInformation