Antioxidant Inhibition of Cholesterol Oxidation in a Spray-Dried Food System during Accelerated Storage

1995 ◽  
Vol 60 (5) ◽  
pp. 909-912 ◽  
Author(s):  
K.C. HUBER ◽  
O.A. PIKE ◽  
C.S. HUBER
Keyword(s):  
Food System ◽  
Cholesterol Oxidation ◽  
Accelerated Storage ◽  
Spray Dried

Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

2022 ◽  
Vol 151 ◽  
pp. 110864
Author(s):  
Fernanda Silva Ferreira ◽  
Vanessa Sales de Oliveira ◽  
Davy William Hidalgo Chávez ◽  
Douglas Siqueira Chaves ◽  
Cristiano Jorge Riger ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food System ◽  
Cholesterol Oxidation ◽  
Petroselinum Crispum ◽  
Allium Schoenoprasum

scholarly journals Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system

2013 ◽  
Vol 118 (1) ◽  
pp. 19-30 ◽  
Author(s):  
Jim R. Jones ◽  
Dominic Prime ◽  
Mark C. Leaper ◽  
David J. Richardson ◽  
Chris D. Rielly ◽  
...  
Keyword(s):  
Food System ◽  
Surface Composition ◽  
Bulk Composition ◽  
Processing Variables ◽  
Model Food ◽  
Spray Dried

scholarly journals Effect of Different Egg Products on Lipid Oxidation of Biscuits

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1714
Author(s):  
Vito Verardo ◽  
Maria Cristina Messia ◽  
Emanuele Marconi ◽  
Maria Fiorenza Caboni
Keyword(s):  
Lipid Oxidation ◽  
Spray Drying ◽  
Cholesterol Oxidation ◽  
Toxic Compounds ◽  
Two Samples ◽  
Egg Products ◽  
Drying Technology ◽  
Food Processes ◽  
Oxidized Products ◽  
Spray Dried

Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence of egg products on COPs formation in biscuits formulated with them. The results confirmed that spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs. Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated with pasteurized eggs. It is important to stress that COPs composition was different between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.

Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient Storage

2002 ◽  
Vol 67 (8) ◽  
pp. 2857-2859 ◽  
Author(s):  
B.E. Brinkerhoff ◽  
K.C. Huber ◽  
C.S. Huber ◽  
O.A. Pike
Keyword(s):  
Egg Yolk ◽  
Cholesterol Oxidation ◽  
Ambient Storage ◽  
Spray Dried

scholarly journals Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

2019 ◽  
Vol 295 ◽  
pp. 224-233 ◽  
Author(s):  
Thao M. Ho ◽  
Sophia Chan ◽  
Anya J.E. Yago ◽  
Ruchitha Shravya ◽  
Bhesh R. Bhandari ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Milk Powder ◽  
Camel Milk ◽  
Accelerated Storage ◽  
Spray Dried
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