Production of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: a high field 1H NMR investigation

Angela Sheerin, Christopher J.L. Silwood, Edward J. Lynch, Martin C. Grootveld

Research output: Contribution to conferenceAbstract

Abstract

Many humans are continually exposed to oxidised oils and fats in the dietwhich arise from shallow and deep fat frying processes, and the possibility that regular consumption of such materials may be hazardous to human health hasevoked much interest
Original languageEnglish
Pages495-495
Number of pages1
DOIs
Publication statusPublished - 1 Aug 1997
EventBiochemical Society Transactions, 61st Meeting - University of Bath, 1997
Duration: 1 Aug 1997 → …

Conference

ConferenceBiochemical Society Transactions, 61st Meeting
Period1/08/97 → …

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    Sheerin, A., Silwood, C. J. L., Lynch, E. J., & Grootveld, M. C. (1997). Production of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: a high field 1H NMR investigation. 495-495. Abstract from Biochemical Society Transactions, 61st Meeting, . https://doi.org/10.1042/bst025495s