Changes in selected oxysterols in powdered foodstuffs
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 packa...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-01-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222329 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850253291845320704 |
|---|---|
| author | Sylwia Chudy Agnieszka Makowska |
| author_facet | Sylwia Chudy Agnieszka Makowska |
| author_sort | Sylwia Chudy |
| collection | DOAJ |
| description | 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). |
| format | Article |
| id | doaj-art-5ab33b27f90048478f2c4520e9bb61ff |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-5ab33b27f90048478f2c4520e9bb61ff2025-08-20T01:57:25ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252016-01-01661667210.15567/mljekarstvo.2016.0107Changes in selected oxysterols in powdered foodstuffsSylwia Chudy0Agnieszka Makowska1The Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, PolandThe Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, PolandThe 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).http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222329oxysterols; powdered foodstuffs; food concentrates |
| spellingShingle | Sylwia Chudy Agnieszka Makowska Changes in selected oxysterols in powdered foodstuffs Mljekarstvo oxysterols; powdered foodstuffs; food concentrates |
| title | Changes in selected oxysterols in powdered foodstuffs |
| title_full | Changes in selected oxysterols in powdered foodstuffs |
| title_fullStr | Changes in selected oxysterols in powdered foodstuffs |
| title_full_unstemmed | Changes in selected oxysterols in powdered foodstuffs |
| title_short | Changes in selected oxysterols in powdered foodstuffs |
| title_sort | changes in selected oxysterols in powdered foodstuffs |
| topic | oxysterols; powdered foodstuffs; food concentrates |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222329 |
| work_keys_str_mv | AT sylwiachudy changesinselectedoxysterolsinpowderedfoodstuffs AT agnieszkamakowska changesinselectedoxysterolsinpowderedfoodstuffs |