Effects of Processing Stage and Storage Conditions on Cholesterol Oxidation Products in Butter and Cheddar Cheese

No abstract is available for this paper.

• Publication year

  1988

• Venue

  Journal of Dairy Science

• Publication date

  1988-12-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.3168/JDS.S0022-0302(88)79921-X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Effects of Prolonged and Adverse Storage Conditions on Levels of Cholesterol Oxidation Products in Dairy Products

  1989cited by this paper
• Quantification of Cholesterol Oxidation Products in a Variety of Foods.

  1989cited by this paper
• Cholesterol Oxides in Swedish Foods and Food Ingredients: Fresh Eggs and Dehydrated Egg Products

  1987cited by this paper
• Analysis for and Generation of Cholesterol Oxidation Products in Egg Yolk by Heat Treatment

  1985cited by this paper
• Capillary column gas-liquid chromatographic resolution of oxidized cholesterol derivatives.

  1985cited by this paper
• Separation and Identification of Cholesterol Oxidation Products in Dried Egg Preparations

  1985cited by this paper
• HPLC Determination of C-7 Oxidized Cholesterol Derivatives in Foods

  1985cited by this paper
• Identification and quantification of cholesterol oxides in grated cheese and bleached butteroil

  1984cited by this paper
• Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification

  1984cited by this paper
• Sterol Oxides in Foodstuffs: A Review.

  1983cited by this paper
• Connective tissue responses to oxysterols.

  1982cited by this paper
• Sterol metabolism--XLVII. Oxidized cholesterol esters in human tissues.

  1981cited by this paper
• Cytotoxicity of oxidation derivatives of cholesterol on cultured aortic smooth muscle cells and their effect on cholesterol biosynthesis.

  1979cited by this paper
• Suppression of 3-hydroxy-3-methylglutaryl coenzyme A reductase activity and inhibition of growth of human fibroblasts by 7-ketocholesterol.

  1974cited by this paper
• A simple method for the isolation and purification of total lipides from animal tissues.

  1957cited by this paper

• Determination of cholesterol oxidation products in cheese under photo-oxidative stress using QuEChERS and LC–MS

  2023cites this paper
• Adverse effect of oxidized cholesterol exposure on colitis is mediated by modulation of gut microbiota.

  2023cites this paper
• COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES

  2021cites this paper
• Ali. M. Saadi

  2019cites this paper
• Relationship between the degree of antioxidant protection and the level of malondialdehyde in high-performance Polish Holstein-Friesian cows in peak of lactation

  2018cites this paper
• 23 Meat Fat Replacement with Olive Oil

  2017cites this paper
• Influence of processing and storage on chemical and biochemical characteristics of Mish cheese traditionally produced in Jordan

  2016cites this paper
• Evaluation of Some Chemical and Sensory Properties of Processed Cheese Analogue with Selected Vegetable Oils

  2015cites this paper
• 7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: when and how.

  2014cites this paper
• Cholesterol photosensitized oxidation in food and biological systems.

  2013cites this paper
• Meat Fat Replacement with Olive Oil

  2012cites this paper
• Enrichment of Pecorino cheese with conjugated linoleic acid by feeding dairy ewes with extruded linseed: Effect on fatty acid and triglycerides composition and on oxidative stability

  2011cites this paper
• ZAWARTOŚĆ CHOLESTEROLU I JEGO POCHODNYCH W MLEKU I PRODUKTACH MLECZARSKICH - UWARUNKOWANIA SUROWCOWE I TECHNOLOGICZNE

  2011cites this paper
• Evaluation of some chemical properties of different burger formulations

  2009cites this paper
• Abstracts

  2006cites this paper
• Influence of Microwaving and Conventional Heating of Milk on Cholesterol Contents and Cholesterol Oxides Formation

  2005cites this paper
• Oxidised cholesterol in milk and dairy products

  2005cites this paper
• SÜT VE ÜRÜNLERİNDE KOLESTEROL OKSİDASYON ÜRÜNLERİ

  2004cites this paper
• Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation

  2003cites this paper
• Cholesterol oxides: their occurrence and methods to prevent their generation in foods.

  2002cites this paper
• HEALTH EFFECTS OF OXIDIZED HEATED OILS1

  2001cites this paper
• Cellular biochemistry of oxysterols derived from the diet or oxidation in vivo

  1996cites this paper
• Cholesterol oxidation in feta cheese produced from high-temperature bleached and from non-bleached butteroil from bovine milk

  1996cites this paper
• Comparison of the intracellular metabolism and trafficking of 25-hydroxycholesterol and cholesterol in macrophages.

  1996cites this paper
• Cheese: physical, biochemical, and nutritional aspects.

  1996cites this paper
• Comparison of three methods for the determination of oxysterols in spray-dried egg

  1995cites this paper
• ‘Oxysterols’: Their occurrence and biological effects

  1993cites this paper
• Atherosclerosis: are dairy products safe?

  1992cites this paper
• Effect of processing conditions on the oxidation of cholesterol in ghee

  1992cites this paper
• Cholesterol oxides and atherosclerosis: A review

  1991cites this paper