Literature DB >> 5896931

Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: cottonseed oil.

E G Perkins, L A Van Akkeren.   

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Year:  1965        PMID： 5896931     DOI： 10.1007/bf02631863

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  3 in total

1.  The nutritional value of fats after use in commercial deepfat frying.

Authors:  C E Poling; W D Warner; P E Mone; E E Rice
Journal:  J Nutr       Date:  1960-10       Impact factor: 4.798

2.  [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

3.  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 in total
  11 in total

1.  High-oleic safflower oil. Stability and chemical modification.

Authors:  G Fuller; M J Diamond; T H Applewhite
Journal:  J Am Oil Chem Soc       Date:  1967-04       Impact factor: 1.849

2.  Thermal degradation of groundnut oil during continuous and intermittent frying.

Authors:  Amit K Das; R Babylatha; A S Pavithra; Sakina Khatoon
Journal:  J Food Sci Technol       Date:  2011-07-16       Impact factor: 2.701

3.  Long term feeding effects of heated and fried oils on lipids and lipoproteins in rats.

Authors:  K Narasimhamurthy; P L Raina
Journal:  Mol Cell Biochem       Date:  1999-05       Impact factor: 3.396

4.  Effect of heated fat upon metabolism of 1- 14 C-acetate in the rat.

Authors:  M K Rao; C Hemans; E G Perkins
Journal:  Lipids       Date:  1973-06       Impact factor: 1.880

5.  Long-term responses of rats to heat-treated dietary fats. IV. Weight gains, food and energy efficiencies, longevity and histopathology.

Authors:  C E Poling; E Eagle; E E Rice; A M Durand; M Fisher
Journal:  Lipids       Date:  1970-01       Impact factor: 1.880

6.  Effects of dietary heated fats on rat liver enzyme activity.

Authors:  C Lamboni; E G Perkins
Journal:  Lipids       Date:  1996-09       Impact factor: 1.880

7.  Enzymatic hydrolysis of fractionated products from oils thermally oxidized in the laboratory.

Authors:  H Yoshida; J C Alexander
Journal:  Lipids       Date:  1983-06       Impact factor: 1.880

8.  Thermoxidized palm oil induces reproductive toxicity in healthy and malnourished rats.

Authors:  E U Isong; P E Ebong; E T Ifon; I B Umoh; O U Eka
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

9.  Enzymatic hydrolysis in vitro of thermally oxidized sunflower oil.

Authors:  H Yoshida; J C Alexander
Journal:  Lipids       Date:  1983-09       Impact factor: 1.880

10.  Lymphatic absorption of nonvolatile oxidation products of heated oils in the rat.

Authors:  N Combe; M J Constantin; B Entressangles
Journal:  Lipids       Date:  1981-01       Impact factor: 1.880
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