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pro vyhledávání: '"Joep Matthee"'
Autor:
Maaike J. Bruins, Mariska Dötsch-Klerk, Joep Matthee, Mary Kearney, Kathelijn van Elk, Peter Weber, Manfred Eggersdorfer
Publikováno v:
Nutrients, Vol 7, Iss 9, Pp 8010-8019 (2015)
Hypertension is a major modifiable risk factor for cardiovascular disease and mortality, which could be lowered by reducing dietary sodium. The potential health impact of a product reformulation in the Netherlands was modelled, selecting packaged sou
Externí odkaz:
https://doaj.org/article/ed6c6d7f5fc04ea0b9852bb10f7e5e28
Autor:
Joep Matthee, Diny Knol, María Menéndez-Carreño, Wendy A M Blom, Yuguang Lin, Hans-Gerd Janssen, Elke A. Trautwein
Publikováno v:
Journal of Agricultural and Food Chemistry, 64(3), 653-662. American Chemical Society
Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eabbfdfa9bf65c38941142e1417c0d5e
https://dare.uva.nl/personal/pure/en/publications/formation-of-plant-sterol-oxidation-products-in-foods-during-baking-and-cooking-using-margarine-without-and-with-added-plant-sterol-esters(bd723a14-4bcb-4e28-a2ee-0ed303bec818).html
https://dare.uva.nl/personal/pure/en/publications/formation-of-plant-sterol-oxidation-products-in-foods-during-baking-and-cooking-using-margarine-without-and-with-added-plant-sterol-esters(bd723a14-4bcb-4e28-a2ee-0ed303bec818).html