Influence of Microwaving and Conventional Heating of Milk on Cholesterol Contents and Cholesterol Oxides Formation

Autor:	M Saqer Herzallah
Rok vydání:	2005
Předmět:	Nutrition and Dietetics Chromatography Chemistry Cholesterol education Public Health Environmental and Occupational Health food and beverages Pasteurization Raw milk law.invention chemistry.chemical_compound fluids and secretions law Boiling Food science Food Science
Zdroj:	Pakistan Journal of Nutrition. 4:85-88
ISSN:	1680-5194
DOI:	10.3923/pjn.2005.85.88
Popis:	The effect of Microwaving and heating treatments (pasteurization and boiling) of milk on cholesterol content and cholesterol oxides formation were studied and evaluated. The 7-ketocholesterol were not detected (ND) in all raw milk samples. On the contrary, heating milk led to formation of cholesterol oxidation products (COPs), mostly, 7- ketocholester ol in different quantities. UHT milk prepared from milk powder heated at 140±1.0°C for 4 sec was found to have the highest value of 7-ketocholesterol (80.97ugg ), followed -1
Databáze:	OpenAIRE
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