Literature DB >> 14153235

[APROPOS OF POSSIBLE ALTERATION OF THE NUTRITIONAL PHYSIOLOGICAL PROPERTIES OF PEANUT OIL BY PROLONGED HEATING].

K BERNHARD, H WAGNER.   

Abstract

Entities:  

Keywords:  CHROMATOGRAPHY; DIETARY FATS; EXPERIMENTAL LAB STUDY; FATTY ACIDS; HEAT; OILS; RATS

Mesh：

Substances：

Year:  1963        PMID： 14153235     DOI： 10.1007/BF02018674

Source DB:  PubMed          Journal:  Z Ernahrungswiss        ISSN： 0044-264X


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  2 in total

1.  Studies to determine the nature of the damage to the nutritive value of some vegetable oils from heat treatment. III. The segregation of toxic and non-toxic material from the esters of heat-polymerized linseed oil by distillation and by urea adduct formation.

Authors:  E W CRAMPTON; R H COMMON; F A FARMER; A F WELLS; D CRAWFORD
Journal:  J Nutr       Date:  1953-02-10       Impact factor: 4.798

2.  The effect of heat treatment on the nutritional value of some vegetable oils.

Authors:  E W CRAMPTON; F A FARMER; F M BERRYHILL
Journal:  J Nutr       Date:  1951-03       Impact factor: 4.798
  2 in total
  2 in total

1.  [Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].

Authors:  K Lang; E H von Jan; J Henschel
Journal:  Z Ernahrungswiss       Date:  1969-07

2.  Decrease in essential fatty acid content of edible fats during the frying process.

Authors:  A Gere
Journal:  Z Ernahrungswiss       Date:  1982-09
  2 in total

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