<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/66129">
      <dc:title>Effect of Different Egg Products on Lipid Oxidation of Biscuits</dc:title>
      <dc:creator>Verardo, Vito</dc:creator>
      <dc:creator>Messia, Maria Cristina</dc:creator>
      <dc:creator>Marconi, Emanuele</dc:creator>
      <dc:creator>Fiorenza Caboni, Maria</dc:creator>
      <dc:subject>Eggs</dc:subject>
      <dc:subject>Biscuits</dc:subject>
      <dc:subject>Cholesterol oxides (COPs</dc:subject>
      <dc:subject>Peroxide value (PV)</dc:subject>
      <dc:subject>Oxidized fatty acids (OFA)</dc:subject>
      <dc:description>Egg products are one of the main ingredients used in bakery industries, and they contain&#xd;
cholesterol. Cholesterol su ers several chemical changes during the food processes, allowing some&#xd;
potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work&#xd;
was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence&#xd;
of egg products on COPs formation in biscuits formulated with them. The results confirmed that&#xd;
spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs.&#xd;
Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples&#xd;
formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated&#xd;
with pasteurized eggs. It is important to stress that COPs composition was di erent between the two&#xd;
samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.</dc:description>
      <dc:date>2021-01-29T10:55:11Z</dc:date>
      <dc:date>2021-01-29T10:55:11Z</dc:date>
      <dc:date>2020-11-22</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>Verardo, V., Messia, M. C., Marconi, E., &amp; Caboni, M. F. (2020). Effect of Different Egg Products on Lipid Oxidation of Biscuits. Foods, 9(11), 1714. [doi:10.3390/foods9111714]</dc:identifier>
      <dc:identifier>http://hdl.handle.net/10481/66129</dc:identifier>
      <dc:identifier>10.3390/foods9111714</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Atribución 3.0 España</dc:rights>
      <dc:publisher>Mdpi</dc:publisher>
   </ow:Publication>
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