Article

Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods

2011-10-01

Abstract excerpt

A study of the formation of ¹cholesterol oxidation products (COPs) has been carried out in four ²ready-to-eat (RTE) foods (cooked ham, Spanish Serrano ham, minced beef, and soft cheese). The samples were previously treated with electron-beam irradiation between 1 and 8kGy. Three COPs, 25-hydroxycholesterol, 7-ketocholesterol and 6-ketocholestanol, were extracted together with the lipid fraction using chloroform. T...

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Identifiers and source

Literature Corpus work: 33771f7a-3a72-540c-b174-7b4559a61457
DOI: 10.1016/j.ifset.2011.07.005

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