A nutritive evaluation of over-heated fats-Reference-Cited by-同舟云学术

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A nutritive evaluation of over-heated fats

Published:1960-11 Issue:11 Volume:37 Page:607-613
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Rice E. E.,Poling C. E.,Mone P. E.,Warner W. D.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference31 articles.

1. Peacock, P. R., Brit. Med. J.,4, 364–367 (1947).

2. Roffo, A. H., Bol. Inst. Med. Exp.,21, 1–134 (1944).

3. Lane, A., Blickenstaff, D., and Ivy, A. C., Cancer,3, 1044–1051 (1950).

4. Peacock, P. R., and Eck, S., Acta. Unio. Intern. Contra. Cancrium,7, 612–615 (1951).

5. Peacock, P. R., Brit. J. Nutrition,2, 201–204 (1948).

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1. Regulatory Requirements for the Frying Industry;Frying Technology and Practices;2004-06-30

2. Cyclic fatty acid monomers from dietary heated fats affect rat liver enzyme activity;Lipids;1998-07

3. Changes in the characteristics and composition of oils during deep-fat frying;Journal of the American Oil Chemists’ Society;1996-04

4. Heated fats. Part 3. Biological effect and effect of heating and tempering oils on fatty acid composition of liver, heart and serum lipids of rats;Food / Nahrung;1991

5. Legume lipids;C R C Critical Reviews in Food Science and Nutrition;1983-04

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