Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets-Reference-Cited by-同舟云学术

Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets

Published:2004-06-18 Issue:14 Volume:52 Page:4438-4443
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Velasco Joaquín¹,Marmesat Susana¹,Bordeaux Olivier¹,Márquez-Ruiz Gloria¹,Dobarganes Carmen¹

Affiliation:

1. Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030753f

Reference19 articles.

1. Oxidized fat in the diet, postprandial lipaemia and cardiovascular disease

2. Oxidized fats in foods

3. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

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