EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1753-1755
- https://doi.org/10.1111/j.1365-2621.1980.tb07604.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The effects of trans trans methyl linoleate on the concentration of prostaglandins and their precursors in ratProstaglandins, 1979
- EFFECT OF BAKING METHODS ON THE FATTY ACID COMPOSITION OF POTATOESJournal of Food Science, 1977
- Fatty acid content and composition of freshwater finfishJournal of Oil & Fat Industries, 1977
- EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADSJournal of Food Science, 1977
- PROXIMATE ANALYSIS, FREE AMINO ACID, VITAMIN AND MINERAL CONTENT OF MICROWAVE COOKED MEATJournal of Food Science, 1976
- Effect of suspending and plating media on the recovery of Salmonella gallinarum following freezing and thawing*International Journal of Food Science & Technology, 1976
- QUALITY OF FOODS AFTER COOKING IN 915 MHz AND 2450 MHz MICROWAVE APPLIANCES USING PLASTIC FILM COVERSJournal of Food Science, 1975
- Observations on the pattern on biohydrogenation of esterified and unesterified linoleic acid in the rumenBritish Journal of Nutrition, 1974
- Preparation of 9‐trans, 12‐trans,‐octadecadienoic acidJournal of Oil & Fat Industries, 1963
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957