The food physiological properties of frying fats part 5 investigations of the body fats of animals to determine dimeric tri glycerides dimeric fatty acids and polar components after feeding with frying fats
Strauss, H.J.; Billek, G.
Zeitschrift fuer Ernaehrungswissenschaft 13(3): 81-88
1974
Accession: 006678934
PDF emailed within 1 workday: $29.90
Related References
Strauss, H.J.; Billek, G. 1974: Nutritional and physiological properties of frying fats. 5. Dimeric triglycerides, dimeric fatty acids and polar fractions of body fat of test animals fed on deep-frying fat Zeitschrift fur Ernahrungswissenschaft 13(3): 81-88Strauss, H.J.; Billek, G. 1974: Nutrition physiological qualities of frying fats. 5. Analysis of animal body fats for dimer triglycerides, dimer fatty acids and polar parts following feeding with frying fats Zeitschrift für Ernahrungswissenschaft 13(3): 81-88
Fuhr, J.; Jan, E.H. von; Henschel, J.; Strauss, H.J.; Billek, G.; Lang, K. 1975: Nutritional and physiological properties of frying fats. 7. Effect of frying fats on lipid metabolism and the fatty acid composition of the body fats Zeitschrift fur Ernahrungswissenschaft 14(3): 175-183
Kracht, K.; Lang, K.; Henschel, J. 1974: The physiological effects of frying fats as food part 6 histological findings on 2 generations of rats fed their entire lives with frying fats Zeitschrift fuer Ernaehrungswissenschaft 13(3): 132-142
Führ, J.; von Jan, E.H.; Henschel, J.; Strauss, H.J.; Billek, G.; Lang, K. 1975: Nutrition physiological aspects of deep frying fats. 7. Effect of deep frying fats on the lipid metabolism and the fatty acid composition of body lipids Zeitschrift für Ernahrungswissenschaft 14(3): 175-183
Fuehr, J.; Von-Jan, E.H.; Henschel, J.; Strauss, H.J.; Billek, G.; Lang, K. 1975: Health aspects of deep frying fats and oils part 7 effect of frying fats and oils on lipid metabolism and fatty acid composition of body lipids Zeitschrift fuer Ernaehrungswissenschaft 14(3): 175-183
Lang, K.; Henschel, J. 1976: Nutritional and physiological properties of frying fats. 9. Frying fats as a feed and the microsomal enzyme system of the liver detoxifying drugs and toxic substances Zeitschrift fur Ernahrungswissenschaft 15(3): 251-254
Lang, K.; Henschel, J. 1976: Nutrition-physiological properties of frying fats. 9. Overfeeding of frying fats and the drug- and toxic-substance-detoxicating microsomal enzyme-system of the liver Zeitschrift für Ernahrungswissenschaft 15(3): 251-254
Lang, K.; Von-Jan, E.H.; Henschel, J. 1969: On the nutritional physiological properties of fish frying fats part 1 effect of frying on chemical composition and food efficiency Zeitschrift fuer Ernaehrungswissenschaft 9(4): 363-387
Zeman, A.S.harmann, H. 1969: Mass spectrometric investigation of dimeric fatty acids from frying fats subjected to thermal and oxidative action Fette Seifen Anstrichm 71(11): 957-960
Kracht, K.; Lang, K.; Henschel, J. 1974: Nutrition physiological effects of frying fats. 6. Histological findings in 2 generations of rats fed all their life with frying fats Zeitschrift für Ernahrungswissenschaft 13(3): 132-142
Lang, K.; von Jan, E.H.; Henschel, J. 1969: Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency Zeitschrift für Ernahrungswissenschaft 9(4): 363-387
Pardun, H.B.ass, J.K.oll, E. 1974: Alterations in fats under frying conditions and their analytical detection: evaluation of the quality of frying fats and their analysis Fette Seifen Anstrichmittel 76(3): 97-104
Billek, G. 1973: Alterations of fats under conditions of deep-frying and their analytical detection: artefacts formation in frying fats during deep-frying Fette Seifen Anstrichmittel 75(10): 582-586
Sanchez-Muniz, F., J.; Viejo, J., M.; Medina, R. 1992: Deep-frying of sardines in different culinary fats: Changes in the fatty acid composition of sardines and frying fats Journal of Agricultural and Food Chemistry 40(11): 2252-2256
Unbehend, M.; Scharmann, H. 1973: Nutrition physiology properties of fish-frying fats. 3. Gel permeation chromatography of fish-frying fats Zeitschrift für Ernahrungswissenschaft 12(2): 134-143
Banks, A.; Hilditch, T.P. 1932: The body fats of the pig: Some aspects of the formation of animal depôt fats suggested by the composition of their glycerides and fatty acids Biochemical Journal 26(2): 298-308
Kracht, K.; Lang, K.; Henschel, J. 1974: Nutritional and physiological properties of frying fats. 6. Histological findings in two generations of rats given frying fat throughout their lives Zeitschrift fur Ernahrungswissenschaft 13(3): 132-142
Lang, K. 1972: Physiological effects of heated fats, with special reference to fats for frying Zeitschrift für Ernahrungswissenschaft 11(3): 177-199
Lang, K. 1972: The physiological action of heated fats particularly frying fats Zeitschrift fuer Ernaehrungswissenschaft 11(3): 177-199