Literature DB >> 13804954

Changes in nutritive value of food fats during processing and cooking.

J B BROWN.   

Abstract

Keywords:  COOKERY; FATS

Mesh：

Substances：

Year:  1959        PMID： 13804954     DOI： 10.1111/j.1753-4887.1959.tb03553.x

Source DB:  PubMed          Journal:  Nutr Rev        ISSN： 0029-6643            Impact factor:   7.110


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  5 in total

Review 1.  DIETARY FAT AND THE FATTY ACID COMPOSITION OF TISSUE LIPIDS.

Authors:  K K CARROLL
Journal:  J Am Oil Chem Soc       Date:  1965-06       Impact factor: 1.849

2.  The effect of artificial modification of food on the serum cholesterol level.

Authors:  L HORLICK
Journal:  Can Med Assoc J       Date:  1960-12-03       Impact factor: 8.262

3.  Atherosclerosis-The Case Against Protein-continued.

Authors:  J C Annand
Journal:  J Coll Gen Pract       Date:  1961-11

4.  [On the biologic effect of corn oil after heating under kitchen technical conditions].

Authors:  W Kieckebusch; G Czok; W Griem; K Lang
Journal:  Z Ernahrungswiss       Date:  1968-05

5.  Thermal reactions of methyl linoleate. I. Heating conditions, isolation techniques, biological studies and chemical changes.

Authors:  W R Michael; J C Alexander; N R Artman
Journal:  Lipids       Date:  1966-09       Impact factor: 1.880
  5 in total

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