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https://doi.org/10.15567/mljekarstvo.2016.0107

Changes in selected oxysterols in powdered foodstuffs

Sylwia Chudy orcid id orcid.org/0000-0001-8902-5228 ; The Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, Poland
Agnieszka Makowska ; The Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, Poland


Puni tekst: engleski pdf 174 Kb

str. 66-72

preuzimanja: 771

citiraj


Sažetak

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).

Ključne riječi

oxysterols; powdered foodstuffs; food concentrates

Hrčak ID:

151127

URI

https://hrcak.srce.hr/151127

Datum izdavanja:

14.1.2016.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.540 *