过氧化油脂对高温加热的稳定性。 - Suppr

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Stability of peroxidized oils and fat to high temperature heating.

作者信息

Khattab A H, el-Tinay A H, Khalifa H A, Mirghani S

出版信息

J Sci Food Agric. 1974 Jun;25(6):689-96. doi: 10.1002/jsfa.2740250610.

DOI:10.1002/jsfa.2740250610

PMID:4407975

Abstract

摘要

相似文献

Stability of peroxidized oils and fat to high temperature heating.

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Stability of peroxidized oils and fat to high temperature heating.

作者信息

Khattab A H, el-Tinay A H, Khalifa H A, Mirghani S

出版信息

J Sci Food Agric. 1974 Jun;25(6):689-96. doi: 10.1002/jsfa.2740250610.

DOI:10.1002/jsfa.2740250610

PMID:4407975

Abstract

摘要

相似文献

Stability of peroxidized oils and fat to high temperature heating.

J Sci Food Agric. 1974 Jun;25(6):689-96. doi: 10.1002/jsfa.2740250610.

Tocopherols in foods and fats.

Lipids. 1971;6(5):291-6.

Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oils.

J Am Diet Assoc. 1976 Mar;68(3):224-9.

[Course of vitamins in the technology of dietary oils and fats].

Ann Nutr Aliment. 1970;24(2):B227-46.

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

Z Ernahrungswiss. 1972 Sep;11(3):177-99. doi: 10.1007/BF02019645.

[Optimization of the fatty acid makeup of the culinary fats in Central Asian national recipes].

Vopr Pitan. 1980 Jan-Feb(1):67-9.

Electrochemical determination of vitamin E in margarine, butter and palm oil.

J Sci Food Agric. 1975 Apr;26(4):393-9. doi: 10.1002/jsfa.2740260403.

Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.

Food Chem. 2016 Dec 1;212:663-70. doi: 10.1016/j.foodchem.2016.06.021. Epub 2016 Jun 8.

Degradation of linoleic acid in deep-fried potatoes.

J Am Diet Assoc. 1973 Nov;63(5):525-7.

[Vitamin E content in edible fats of plant origin and in cream butter].

Rocz Panstw Zakl Hig. 1975;26(2):223-30.