Chronic non-communicable disease risks presented by lipid oxidation products in fried foods

Lignende værker

• Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources
  af: Grootveld, Martin, et al.
  Udgivet: (2020)
• “Real-World” Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants
  af: Le Gresley, Adam, et al.
  Udgivet: (2021)
• Toxic aldehyde generation in and food uptake from culinary oils during frying practices: peroxidative resistance of a monounsaturate-rich algae oil
  af: Moumtaz, Sarah, et al.
  Udgivet: (2019)
• Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications
  af: Grootveld, Martin, et al.
  Udgivet: (2020)
• Quantifying Oxidized Lipids in Oven Fried and Deep Fried Potatoes: A Three-Way Analysis by LOI, Chemical Assays, and Lipidomics
  af: Williams, Traycie, et al.
  Udgivet: (2020)