Cholesterol Removal from Whole Egg by Crosslinked β-Cyclodextrin

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Cholesterol Removal from Whole Egg by Crosslinked β-Cyclodextrin

This study was carried out to optimize cholesterol removal in whole egg using crosslinked β-cyclodextrin (β-CD) and to recycle the β-CD. Various factors for optimizing conditions were concentration of the β-CD, mixing temperature, mixing time, mixing speed and centrifugal speed. In the result of this study, the optimum conditions of cholesterol removal were 25% crosslinked β-CD, 40°C mixing tem...

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Cholesterol Removal from Homogenized Milk with Crosslinked β-cyclodextrin by Adipic Acid

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The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked β-cyclodextrin (β-CD) or powdered β-CD. Crosslinked β-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked β-CD was similar to the regular cream cheese. Approximately 91% o...

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ژورنال

عنوان ژورنال: Asian-Australasian Journal of Animal Sciences

سال: 2014

ISSN: 1011-2367,1976-5517

DOI: 10.5713/ajas.2013.13706