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

作者信息

Kieckebusch W, Czok G, Griem W, Lang K

出版信息

Z Ernahrungswiss. 1968 May;9(1):49-66. doi: 10.1007/BF02021994.

DOI:10.1007/BF02021994
PMID:5672415
Abstract
摘要

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引用本文的文献

1
[Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].[油炸鱼油的营养生理特性。I. 油炸对化学成分和食物效率的影响]
Z Ernahrungswiss. 1969 Jul;9(4):363-87. doi: 10.1007/BF02021518.
2
[Physiological effects of heated fats, with special reference to fats for frying].[加热脂肪的生理效应，特别提及用于油炸的脂肪]
Z Ernahrungswiss. 1972 Sep;11(3):177-99. doi: 10.1007/BF02019645.
3
[Nutrition-physiological properties of frying fats. 9. Overfeeding of frying fats and the drug- and toxic-substance-detoxicating microsomal enzyme-system of the liver].

本文引用的文献

1
The effect of heated fat on the carcinogenic activity of 2-acetylaminofluorene.加热脂肪对2-乙酰氨基芴致癌活性的影响。
Cancer Res. 1962 May;22:510-9.
2
Changes in nutritive value of food fats during processing and cooking.食品脂肪在加工和烹饪过程中的营养价值变化。
Nutr Rev. 1959 Nov;17:321-5. doi: 10.1111/j.1753-4887.1959.tb03553.x.
3
Heated fats and allied compounds as carcinogens: a critical review of experimental results.
J Natl Cancer Inst. 1960 Nov;25:893-926.
[煎炸用油的营养生理特性。9. 过量摄入煎炸用油与肝脏的药物及有毒物质解毒微粒体酶系统]
Z Ernahrungswiss. 1976 Sep;15(3):251-4. doi: 10.1007/BF02022001.
4
[Biological and chemical studies on commercial frying oils].
J Nutr. 1959 May 10;68(1):57-74. doi: 10.1093/jn/68.1.57.
5
The influence of dietary casein level on tumor induction with 2-acetylaminofluorene.
Cancer Res. 1952 Dec;12(12):905-8.
6
Effect of heat on fatty acids.热对脂肪酸的影响。
J Am Diet Assoc. 1967 Feb;50(2):116-21.