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Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef

Cooking process can lead to the formation of cholesterol oxidation products (COPs) which can give negative biological effects to human. The objective of this work was to study the effect of different cooking methods (grilled and roasted) on formation of COPs in beef and pork. The analysis involved f...

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Bibliographic Details
Main Authors: A.R., Alina,, Ummi Syuhada, Z.H., Syazamawati,, M.J., Thema Juhana,, A., Siti Mashitoh,, A., Nurul Farah Sakinah,, A.H., Nurul Mawaddah,, M.S., Nurulhuda,
Format: Article
Language:en_US
Published: 2015
Subjects:
Beef; Cholesterol;
Cholesterol oxidation products
Grilling % Roasting; Pork
Online Access:http://ddms.usim.edu.my/handle/123456789/8782
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http://ddms.usim.edu.my/handle/123456789/8782

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