Literature DB >> 5391509

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

K Lang, E H von Jan, J Henschel.   

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Year:  1969        PMID： 5391509     DOI： 10.1007/bf02021518

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


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  17 in total

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

Authors:  K BERNHARD; H WAGNER
Journal:  Z Ernahrungswiss       Date:  1963-02

2.  [Research on changes in the cholesterol, total lipid and lipid-P content of the serum of rats after feeding with oxidized soy bean oil].

Authors:  E DEGKWITZ; K LANG
Journal:  Klin Wochenschr       Date:  1962-05-15

3.  [Biological and chemical studies on commercial frying oils].

Authors:  K W KEANE; G A JACOBSON; C H KRIEGER
Journal:  J Nutr       Date:  1959-05-10       Impact factor: 4.798

4.  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

5.  Evaluation of the nutritional properties of some heated fats by animal experiments.

Authors:  E Uksila; R Kurkela
Journal:  Nutr Dieta Eur Rev Nutr Diet       Date:  1968

6.  Acute physiological effects of feeding rats non-urea-adducting fatty acids (urea-filtrate).

Authors:  G M Shue; C D Douglass; D Firestone; L Friedman; J S Sage
Journal:  J Nutr       Date:  1968-02       Impact factor: 4.798

7.  Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions.

Authors:  R G Krishnamurthy; T Kawada; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1965-10       Impact factor: 1.849

8.  Heat-induced changes during processing and use of edible fats.

Authors:  C B Barrett; C M Henry
Journal:  Proc Nutr Soc       Date:  1966       Impact factor: 6.297

9.  [Contribution to the study of the nutritional qualities of heated dietary fats].

Authors:  L Binet; G Wellers
Journal:  Ann Nutr Aliment       Date:  1966

10.  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
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  6 in total

1.  [Nutrition-physiological properties of frying fats. 8. Hematological and blood-chemical studies].

Authors:  J Henschel; J Führ; K Lang
Journal:  Z Ernahrungswiss       Date:  1976-09

2.  [Physiological effects of heated fats, with special reference to fats for frying].

Authors:  K Lang
Journal:  Z Ernahrungswiss       Date:  1972-09

3.  [Nutrition physiological effects of frying fats. 6. Histological findings in 2 generations of rats fed all their life with frying fats].

Authors:  K Kracht; K Lang; J Henschel
Journal:  Z Ernahrungswiss       Date:  1974-09

4.  [Nutrition physiological qualities of frying fats. 5. Analysis of animal body fats for dimer triglycerides, dimer fatty acids and polar parts following feeding with frying fats].

Authors:  H J Strauss; G Billek
Journal:  Z Ernahrungswiss       Date:  1974-09

5.  [Nutrition-physiological properties of frying fats. 4. Influence on the life expectation of experimental animals].

Authors:  K Lang; J Henschel; J Waibel; G Billek
Journal:  Z Ernahrungswiss       Date:  1973-12

6.  [Nutrition physiological aspects of deep frying fats. 7. Effect of deep frying fats on the lipid metabolism and the fatty acid composition of body lipids].

Authors:  J Führ; E H von Jan; J Henschel; H J Strauss; G Billek; K Lang
Journal:  Z Ernahrungswiss       Date:  1975-09
  6 in total

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