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Formation of cholesterol oxides in lipid medium during microwave heating |
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| Authors: | Everth J Leal‐Castañeda Josafat A Hernández‐Becerra Maria Teresa Rodríguez‐Estrada Hugo S García |
| Affiliation: | 1. Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, Veracruz, México;2. División de Procesos Industriales, Universidad Tecnológica de Tabasco, Villahermosa, Tabasco, México;3. Department of Agricultural and Food Sciences, Alma Mater Studiorum‐Università di Bologna, Bologna, Italy |
| Abstract: | |
| Keywords: | Cholesterol oxidation Edible oils Fatty acids Lipid oxidation Microwave heating |