Thermally oxidized palm olein exposure increases triglyceride polymer levels in rat small intestine-Reference-Cited by-同舟云学术

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Thermally oxidized palm olein exposure increases triglyceride polymer levels in rat small intestine

Published:2010-09 Issue:9 Volume:112 Page:970-976
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

David Raul Olivero¹²,González‐Muñoz María José¹,Benedí Juana³,Bastida Sara²,Sánchez‐Muniz Francisco J.²

Affiliation:

1. Departamento de Nutrición, Bromatología y Toxicología, Facultad de Farmacia, Universidad de Alcalá, Alcalá de Henares, Madrid, Spain

2. Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain

3. Departamento de Farmacología, Universidad Complutese de Madrid, Madrid, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900287

Reference32 articles.

1. Oils and Fats: Changes due to Culinary and Industrial Processes

2. Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment

3. Chemistry of Deep-Fat Frying Oils

4. Impact of Oil used by the Frying Industry on Population Fat Intake

5. Occurrence of cyclic fatty acid monomers in frying oils used for fast foods

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1. Feasibility of total polar compound and its five components to evaluate the deterioration of heated and fried oil: Aspect of regulations of various countries;LWT;2022-12

2. Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying;Food Chemistry: X;2022-06

3. Preventive Effects of Sesamol on Deep‐Frying Oil‐Induced Liver Metabolism Disorders by Altering Gut Microbiota and Protecting Gut Barrier Integrity;Molecular Nutrition & Food Research;2022-03

4. Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding;Animals;2021-08-31

5. The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system;LWT;2020-04

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