The fatty acid content of selected foods before and after cooking
- 1 September 1952
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 29 (9) , 378-379
- https://doi.org/10.1007/bf02631463
Abstract
Summary: Effect of cooking on the fatty acid composition of the extracted fat of baked products, butterscotch, frying fat, and stewed soybeans was studied. Except for the frying fat, no significant loss of essential fatty acid was observed among all the samples. Slight losses of linoleic acid occurred when vegetable oil had been used for deep fat frying for several hours.This publication has 3 references indexed in Scilit:
- The fatty acid content of meat and poultry before and after cookingJournal of Oil & Fat Industries, 1952
- Spectrophotometric Studies of the Oxidation of Fats. VI. Oxygen Absorption and Chromophore Production in Fatty Esters1Journal of the American Chemical Society, 1946
- Spectrophotometric Studies of the Oxidation of Fats. II. The Oxidation of Dienoic Fatty AcidsJournal of the American Chemical Society, 1945