The effect of heating in food processing on the nutritional value of some common food fats
The effect of strong heating (20 hours at 200° C) on the nutritional value of butter, lard, and safflor oil was investigated by animal experiments with rats. Impaired growth was noticed when ever heated fats were given. The weight gain was most strongly inhibited by heated safflor oil, while the eff...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1966-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71666 |