Literature DB >> 5672415

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

W Kieckebusch, G Czok, W Griem, K Lang.   

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Year:  1968        PMID: 5672415     DOI: 10.1007/bf02021994

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


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  6 in total

1.  Heated fats and allied compounds as carcinogens: a critical review of experimental results.

Authors:  E ARFFMANN
Journal:  J Natl Cancer Inst       Date:  1960-11       Impact factor: 13.506

2.  The effect of heated fat on the carcinogenic activity of 2-acetylaminofluorene.

Authors:  M SUGAI; L A WITTING; H TSUCHIYAMA; F A KUMMEROW
Journal:  Cancer Res       Date:  1962-05       Impact factor: 12.701

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

Authors:  J B BROWN
Journal:  Nutr Rev       Date:  1959-11       Impact factor: 7.110

5.  The influence of dietary casein level on tumor induction with 2-acetylaminofluorene.

Authors:  R W ENGEL; D H COPELAND
Journal:  Cancer Res       Date:  1952-12       Impact factor: 12.701

6.  Effect of heat on fatty acids.

Authors:  J A Phillips; G E Vail
Journal:  J Am Diet Assoc       Date:  1967-02
  6 in total
  3 in total

1.  [Nutrition-physiological properties of frying fats. 9. Overfeeding of frying fats and the drug- and toxic-substance-detoxicating microsomal enzyme-system of the liver].

Authors:  K Lang; J Henschel
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 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
  3 in total

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