ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Equimolar amounts of butylated hydroxyanisole, ascorbyl palmitate or a tocopherol blend were added to liquid yolk and spray-dried. One-g samples were stored in the dark at ambient temperature for 36 mo, then evaluated using gas chromatography. The tocopherol blend and BHA inhibited 7-ketocholesterol production. No significant differences were observed between the control and the various antioxidant treatments for the production of other cholesterol oxides. In contrast to the results of a previously conducted accelerated study, the added antioxidant levels were insufficient to significantly reduce cholesterol oxidation in spray-dried egg yolk held for an extended period of time, and additional means of inhibition may be required.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08828.x
