Short-Term in Vivo Digestibility of Triglyceride Polymers, Dimers, and Monomers of Thermoxidized Palm Olein Used in Deep-Frying-Reference-Cited by-同舟云学术

Short-Term in Vivo Digestibility of Triglyceride Polymers, Dimers, and Monomers of Thermoxidized Palm Olein Used in Deep-Frying

Published:1998-11-25 Issue:12 Volume:46 Page:5188-5193
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

González-Muñoz M. José¹,Bastida Sara¹,Sánchez-Muniz Francisco J.¹

Affiliation:

1. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Alcalá de Henares, E-28871 Madrid, Spain, and Departamento de Nutrición y Bromatología I (Nutrición), Sección Lípidos, Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980598i

Reference41 articles.

1. Effect of diet handling on nutritional studies with used frying fats

2. High-performance size-exclusion chromatographic studies on polar components formed in sunflower oil used for frying

3. Hydrolysis of used frying palm olein and sunflower oil catalyzed by porcine pancreatic lipase

4. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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