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| Research Progress of Cholesterol-removing Technology in Food |
| LI Hong |
| College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract Exploiting low-cholesterol food to ensure people’s diet health has becoming a hot research in today’s food processing industry. This article reviewed the physical method、chemistry method and biology method of cholesterol lowing or removing. But mainly introduced those method that researched a lot and that have a great exploiting prospect, such as supercritical fluid extraction，β-cyclodextrin embed and cholesterol oxidase oxidation.
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QI Biao, MI Ruifang, XIONG Suyue, CHEN Xi, LI Jiapeng, YANG Junna, LI Jinchun, QIAO Xiaoling, WANG Shouwei. Optimization of Ultrasonic-Assisted Enzymatic Extraction of Lard and Cholesterol Removal from It[J]. Meat Research, 2018, 32(7): 23-28. |
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2010, Vol. 24 
