Add to ORKGVizsgálatainkban növényi olajok többszöri hőközlés hatására bekövetkező zsírsavváltozásait vizsgáltuk kémiai analitikai módszerrel. Mindezt kiegészítettük nem szisztematikus szakirodalomkutatással is, amelynek tárgya a hosszú szénláncú többszörösen telítetlen omega-3 zsírsavak citokin viharra gyakorolt potenciális hatásai voltak. Eredményeinkből kitűnik, hogy a háztartási körülményeket modellezve a hevített növényi eredetű étkezési olajok esetében a transz-zsírsavak mennyisége a hevítések számával folyamatosan növekszik, míg az esszenciális zsírsavak (alfa-linolénsav és linolsav) mennyisége pedig csökken. Szakirodalmi adatok alapján elmondható, hogy a citokin viharban is központi szerepet játszó interleukinek expressziója, illetve azok egyé...
AbstractThe oxidative deterioration of glycerol-bound polyunsaturated fatty acids (PUFAs) in culinar...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fou...
Several polyunsaturated fatty acids are considered to have beneficial health effects, while saturate...
Mikołajczak Natalia. The influence of roasting and baking on fatty acids composition of consumer oil...
Mikołajczak Natalia. The influence of roasting and baking on fatty acids composition of consumer oil...
In the last years, there was an increase in the consumption of pre-fried and fried foods, which lead...
This diploma thesis studies changes in the nutritional composition (especially fat changes) of selec...
Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide...
Trans fatty acids occur in food either naturally or produced during heat processing of food containi...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty a...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
Conventional and high oleic sunflower oils as well as 50% mixture of both of them were heated at dif...
AbstractThe oxidative deterioration of glycerol-bound polyunsaturated fatty acids (PUFAs) in culinar...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fou...
Several polyunsaturated fatty acids are considered to have beneficial health effects, while saturate...
Mikołajczak Natalia. The influence of roasting and baking on fatty acids composition of consumer oil...
Mikołajczak Natalia. The influence of roasting and baking on fatty acids composition of consumer oil...
In the last years, there was an increase in the consumption of pre-fried and fried foods, which lead...
This diploma thesis studies changes in the nutritional composition (especially fat changes) of selec...
Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide...
Trans fatty acids occur in food either naturally or produced during heat processing of food containi...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty a...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
Conventional and high oleic sunflower oils as well as 50% mixture of both of them were heated at dif...
AbstractThe oxidative deterioration of glycerol-bound polyunsaturated fatty acids (PUFAs) in culinar...
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considera...
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fou...