Literature DB >> 4736537

Novel methods of evaluating deterioration and nutritive value of oxidized oil.

T Akiya, C Araki, K Igarashi.   

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Year:  1973        PMID： 4736537     DOI： 10.1007/bf02531919

Source DB:  PubMed          Journal:  Lipids        ISSN： 0024-4201            Impact factor:   1.880


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  6 in total

1.  Toxicity of air-oxidized soybean oil.

Authors:  J S Andrews; W H Griffith; J F Mead; R A Stein
Journal:  J Nutr       Date:  1960-02       Impact factor: 4.798

2.  Comparison of the metabolic energy contributions of foods by growth under conditions of energy restriction.

Authors:  E E RICE; W D WARNER; P E MONE; C E POLING
Journal:  J Nutr       Date:  1957-02-10       Impact factor: 4.798

3.  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

4.  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

5.  Studies to determine the nature of the damage to the nutritive value of some vegetable oils from heat polymerization. I. The relation of autoxidation to decrease in the nutritional value of heated linseed oil.

Authors:  E W CRAMPTON; R H COMMON; F A FARMER; F M BERRYHILL; L WISEBLATT
Journal:  J Nutr       Date:  1951-04       Impact factor: 4.798

6.  Studies to determine the nature of the damage to the nutritive value of some vegetable oils from heat treatment. II. Investigations of the nutritiousness of the products of thermal polymerization of linseed oil.

Authors:  E W CRAMPTON; R H COMMON; F A FARMER; F M BERRYHILL; L WISEBLATT
Journal:  J Nutr       Date:  1951-05       Impact factor: 4.798
  6 in total
  1 in total

1.  Long-term feeding effects of heated and fried oils on hepatic antioxidant enzymes, absorption and excretion of fat in rats.

Authors:  S Purushothama; H D Ramachandran; K Narasimhamurthy; P L Raina
Journal:  Mol Cell Biochem       Date:  2003-05       Impact factor: 3.396
  1 in total

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