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Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters.
Lin, Yuguang; Knol, Diny; Menéndez-Carreño, María; Blom, Wendy A M; Matthee, Joep; Janssen, Hans-Gerd; Trautwein, Elke A.
Affiliation
  • Lin Y; Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands.
  • Knol D; Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands.
  • Menéndez-Carreño M; Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands.
  • Blom WA; Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands.
  • Matthee J; Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands.
  • Janssen HG; Nutrition and Health, Unilever Research & Development , 3133 AT Vlaardingen, The Netherlands.
  • Trautwein EA; Analytical-Chemistry Group, van't Hoff Institute for Molecular Sciences, University of Amsterdam , 1090 GE Amsterdam, The Netherlands.
J Agric Food Chem ; 64(3): 653-62, 2016 Jan 27.
Article in En | MEDLINE | ID: mdl-26697919
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phytosterols / Food Additives / Margarine Language: En Journal: J Agric Food Chem Year: 2016 Document type: Article Affiliation country: Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phytosterols / Food Additives / Margarine Language: En Journal: J Agric Food Chem Year: 2016 Document type: Article Affiliation country: Country of publication: