α-リノレン酸高含有植物油は炒め調理に使用できるのか？-Reference-Cited by-同舟云学术

α-リノレン酸高含有植物油は炒め調理に使用できるのか？

Published:2023-10-15 Issue:10 Volume:70 Page:485-494
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Tsuru Marie¹,Noguchi Asuka¹,Watanabe Nakamichi¹

Affiliation:

1. Graduate School of Human Life Sciences, Showa Women’s University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/70/10/70_NSKKK-D-23-00013/_pdf

Reference36 articles.

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2. 2) Saito, M. (2001). Physiological efficacy of n-3 polyunsaturated fatty acids and their safety assessment from a viewpoint of nutritional aspects. The Japanese Journal of Nutrition and Dietetics, 59, 1–18 (斎藤衛郎. n-3系多価不飽和脂肪酸の生理的有効性と栄養学的側面からみた安全性評価, 栄養学雑誌).

3. 3) Fujiwara, Y. (1997). Effects of polyunsaturated fatty acids on lipid metabolism. Journal of Japan Society of Nutrition and Food Science, 50, 397–402. (藤原葉子. 脂質代謝に及ぼす多価不飽和脂肪酸の影響に関する研究, 日本栄養・食糧学会誌).

4. 4) Ichikawa, K. (2006). Nutritional properties and utilization of perilla seed oil. Oleoscience, 6, 257–264 (市川和昭. エゴマ油の栄養特性と利用, オレオサイエンス).

5. 5) Okuyama, H. (2008). A proposal for the adequate intake and upper limit of linoleic acid intake. Journal of Lipid Nutrition, 17, 41–48 (奥山治美. リノール酸摂取の適正量 (十分量)，上限量についての提案, 脂質栄養学).