Cargando…
Editorial: Dietary Lipid Oxidation and Fried Food Toxicology
Autores principales: | Grootveld, Martin, Addis, Paul B., Le Gresley, Adam |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8931324/ https://www.ncbi.nlm.nih.gov/pubmed/35308283 http://dx.doi.org/10.3389/fnut.2022.858063 |
Ejemplares similares
-
“Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants
por: Le Gresley, Adam, et al.
Publicado: (2021) -
The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes
por: Ampem, Gilbert, et al.
Publicado: (2021) -
Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products
por: Grootveld, Martin
Publicado: (2022) -
High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C
por: Ampem, Gilbert, et al.
Publicado: (2023) -
Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources
por: Grootveld, Martin, et al.
Publicado: (2020)