MODIFICATION OF FOOD TO CONTROL FAT INTAKE

被引：20

作者：

BABAYAN, VK ^{[1
]}

机构：

[1] STOKELY VAN CAMP,INDIANAPOLIS,IN 46204

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1974年 / 51卷 / 06期

关键词：

D O I：

10.1007/BF02642632

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：260 / 264

页数：5

共 25 条

[1]

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[3] PREPARATION AND PROPERTIES OF SOME POLYGLYCEROL ESTERS OF SHORT AND MEDIUM CHAIN LENGTH FATTY ACIDS [J].

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MCINTYRE, RT .

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[4] MEDIUM-CHAIN TRIGLYCERIDES-THEIR COMPOSITION PREPARATION AND APPLICATION [J].

BABAYAN, VK .

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[5]

BABAYAN VK, 1968, FOOD PROD DEV, V2, P58

[6] MEDIUM-CHAIN TRIGLYCERIDES - PHYSIOLOGIC CONSIDERATIONS AND CLINICAL IMPLICATIONS [J].

GREENBERGER, NJ ;

SKILLMAN, TG .

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[7]

Kalser M H, 1971, Adv Intern Med, V17, P301

[8] NUTRITIONAL PROPERTIES OF THE TRIGLYCERIDES OF SATURATED FATTY ACIDS OF MEDIUM CHAIN-LENGTH [J].

KAUNITZ, H ;

SLANETZ, CA ;

JOHNSON, RE ;

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BARSKY, G .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1958, 35 (01) :10-13

[9]

KROMER GW, 1971, ECONOMIC RESEARCH SE

[10]

MATTSON FH, 1972, AM J CLIN NUTR, V25, P589

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