Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications Cover

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Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications

Acta Chimica Slovaca

Volume 13 (2020): Issue 2 (October 2020)

By: Martin Kukula, Lukáš Kolarič and Peter Šimko

Open Access

|Jan 2021

Authors

Martin Kukula

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition

Lukáš Kolarič

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition

Peter Šimko

qsimko@stuba.sk

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition

DOI: https://doi.org/10.2478/acs-2020-0024 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X

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Language: English

Page range: 55 - 60

Published on: Jan 29, 2021

Published by: Slovak University of Technology in Bratislava

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

cholesterol intake,

crosslinked β-cyclodextrin,

cholesterol-free foods,

annual consumption

Related subjects:

Chemistry, other

© 2021 Martin Kukula, Lukáš Kolarič, Peter Šimko, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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