Changes in selected oxysterols in powdered foodstuffs
| Autor: | Sylwia Chudy, Agnieszka Makowska |
|---|---|
| Jazyk: | English<br />Croatian |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Mljekarstvo, Vol 66, Iss 1, Pp 66-72 (2016) |
| Druh dokumentu: | article |
| ISSN: | 0026-704X 1846-4025 |
| DOI: | 10.15567/mljekarstvo.2016.0107 |
| Popis: | The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk and liquid eggs). The dairy-egg powder was produced in order to facilitate formulation of dry food mixes. Powders were vacuumpackaged and packaged in air atmosphere and stored for 24 months. Changes in contents of selected oxysterols (determined by gas chromatography) were recorded. Regardless of the packaging type, the predominant oxysterol in the dairy-egg powder was α-epoxy-C (7.679 and 5.600 μg/g powder, respectively). |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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