The effect of heating in food processing on the nutritional value of some common food fats

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...

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Bibliographic Details
Main Authors: Erkki Uksila, Rakel Kurkela
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 1966-12-01
Series:Agricultural and Food Science
Online Access:https://journal.fi/afs/article/view/71666
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spelling doaj-f4d61910d90241da871c99b0636ca97d2020-11-24T22:39:58ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951966-12-01384The effect of heating in food processing on the nutritional value of some common food fatsErkki Uksila0Rakel Kurkela1Department of Nutritional Chemistry, University of Helsinki, Helsinki, FinlandDepartment of Nutritional Chemistry, University of Helsinki, Helsinki, FinlandThe 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 effect of heated lard and butter was less noticeable. The growth retardation was caused by impaired food consumption and a low absorption of heated fats. The results of the fatty acid analyses of the nonabsorbed fraction of the ingested fats is discussed.https://journal.fi/afs/article/view/71666
collection DOAJ
language English
format Article
sources DOAJ
author Erkki Uksila
Rakel Kurkela
spellingShingle Erkki Uksila
Rakel Kurkela
The effect of heating in food processing on the nutritional value of some common food fats
Agricultural and Food Science
author_facet Erkki Uksila
Rakel Kurkela
author_sort Erkki Uksila
title The effect of heating in food processing on the nutritional value of some common food fats
title_short The effect of heating in food processing on the nutritional value of some common food fats
title_full The effect of heating in food processing on the nutritional value of some common food fats
title_fullStr The effect of heating in food processing on the nutritional value of some common food fats
title_full_unstemmed The effect of heating in food processing on the nutritional value of some common food fats
title_sort effect of heating in food processing on the nutritional value of some common food fats
publisher Scientific Agricultural Society of Finland
series Agricultural and Food Science
issn 1459-6067
1795-1895
publishDate 1966-12-01
description 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 effect of heated lard and butter was less noticeable. The growth retardation was caused by impaired food consumption and a low absorption of heated fats. The results of the fatty acid analyses of the nonabsorbed fraction of the ingested fats is discussed.
url https://journal.fi/afs/article/view/71666
work_keys_str_mv AT erkkiuksila theeffectofheatinginfoodprocessingonthenutritionalvalueofsomecommonfoodfats
AT rakelkurkela theeffectofheatinginfoodprocessingonthenutritionalvalueofsomecommonfoodfats
AT erkkiuksila effectofheatinginfoodprocessingonthenutritionalvalueofsomecommonfoodfats
AT rakelkurkela effectofheatinginfoodprocessingonthenutritionalvalueofsomecommonfoodfats
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