Minihane et al., 2007 - Google Patents

Impact of oil used by the frying industry on population fat intake

Minihane et al., 2007

Document ID
18384289268583994901
Author
Minihane A
Harland J
Publication year
Publication venue
Critical reviews in food science and nutrition

External Links

Snippet

Chronic multifactorial diet related diseases are the major causes of death and illness worldwide. The amount and composition of fat in the diet is an important determinant of the pathobiology of many of these conditions. In the current review the associations between …
Continue reading at www.tandfonline.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Similar Documents

Publication Publication Date Title
Minihane et al. Impact of oil used by the frying industry on population fat intake
Foster et al. BRIEFING PAPER: Culinary oils and their health effects
Semma Trans fatty acids: properties, benefits and risks
Eckel et al. Understanding the complexity of trans fatty acid reduction in the American diet: American Heart Association Trans Fat Conference 2006: report of the Trans Fat Conference Planning Group
Vannice et al. Position of the academy of nutrition and dietetics: dietary fatty acids for healthy adults
Ospina-E et al. Substitution of saturated fat in processed meat products: A review
Marangoni et al. Palm oil and human health. Meeting report of NFI: Nutrition Foundation of Italy symposium
Sanders Introduction: the role of fats in human diet
Akoh Handbook of functional lipids
Villegas et al. The Prevention of cardiovascular disease through the mediterranean diet
Cassiday Red palm oil
Jin et al. Mango kernel fat fractions as potential healthy food ingredients: A review
Yılmaz et al. Fractionated palm oils: emerging roles in the food industry and possible cardiovascular effects
Aued-Pimentel et al. Analysis of the fat profile of industrialized food in Brazil with emphasis on trans-fatty acids
Patel et al. The contribution of modern margarine and fat spreads to dietary fat intake
Amrutha Kala Studies on saturated and trans fatty acids composition of few commercial brands of biscuits sold in Indian market
Klonoff Replacements for trans fats—will there be an oil shortage?
Márquez-Ruiz et al. Major dietary lipids in nutrition and health
Pinheiro et al. Dietary fat: the good, the bad, and the ugly
Richter et al. The role of diet in the prevention and treatment of cardiovascular disease
Ladeia et al. A palm oil–rich diet may reduce serum lipids in healthy young individuals
Eskin et al. High-oleic canola oil
Bellows et al. Dietary fat and cholesterol
Han et al. Plant-Based Oils
Matsungo et al. Lipids and nutrition security