LIPID CHANGES IN FRENCH FRIES AND HEATED OILS DURING COMMERCIAL DEEP FRYING AND THEIR NUTRITIONAL AND TOXICOLOGICAL IMPLICATIONS

被引：46

作者：

THOMPSON, LU

AUST, R

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1983年 / 16卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(83)72257-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：246 / 253

页数：8

共 44 条

[1] BIOLOGICAL EFFECTS DUE TO CHANGES IN FATS DURING HEATING [J].

ALEXANDER, JC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (10) :711-717

[2]

[Anonymous], 1970, CIRCULATION, V42, pA55

[3]

Artman N R, 1969, Adv Lipid Res, V7, P245

[4] CHARACTERIZATION OF SOME HEATED FAT COMPONENTS [J].

ARTMAN, NR ;

ALEXANDER, JC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1968, 45 (10) :643-+

[5] SYSTEMATIC ISOLATION AND IDENTIFICATION OF MINOR COMPONENTS IN HEATED AND UNHEATED FAT [J].

ARTMAN, NR ;

SMITH, DE .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (05) :318-&

[6]

AUST R, 1981, NUTR REP INT, V24, P957

[7]

BEARE J L, 1968, Canadian Institute of Food Technology Journal, V1, P48

[8] CHEMICAL-REACTIONS INVOLVED IN DEEP-FAT FRYING OF FOODS [J].

CHANG, SS ;

PETERSON, RJ ;

HO, CT .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (10) :718-727

[9]

CRAMPTON EARLE W., 1951, JOUR NUTRITION, V43, P431

[10] STUDIES TO DETERMINE THE NATURE OF THE DAMAGE TO THE NUTRITIVE VALUE OF SOME VEGETABLE OILS FROM HEAT TREATMENT .4. ETHYL ESTERS OF HEAT-POLYMERIZED LINSEED, SOYBEAN AND SUNFLOWER SEED OILS [J].

CRAMPTON, EW ;

COMMON, RH ;

PRITCHARD, ET ;

FARMER, FA .

JOURNAL OF NUTRITION, 1956, 60 (01) :13-24

← 1 2 3 4 5 →