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

doi:10.1042/bst025495s

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

University of Brighton

Research output: Contribution to conference › Abstract › peer-review

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 language	English
Pages	495-495
Number of pages	1
DOIs	https://doi.org/10.1042/bst025495s
Publication status	Published - 1 Aug 1997
Event	Biochemical Society Transactions, 61st Meeting - University of Bath, 1997 Duration: 1 Aug 1997 → …

Conference

Conference	Biochemical Society Transactions, 61st Meeting
Period	1/08/97 → …

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Cite this

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

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",

author = "Angela Sheerin and Silwood, {Christopher J.L.} and Lynch, {Edward J.} and Grootveld, {Martin C.}",

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doi = "10.1042/bst025495s",

language = "English",

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T1 - Production of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: a high field 1H NMR investigation

AU - Sheerin, Angela

AU - Silwood, Christopher J.L.

AU - Lynch, Edward J.

AU - Grootveld, Martin C.

PY - 1997/8/1

Y1 - 1997/8/1

N2 - 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

AB - 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

U2 - 10.1042/bst025495s

DO - 10.1042/bst025495s

M3 - Abstract

SP - 495

EP - 495

T2 - Biochemical Society Transactions, 61st Meeting

Y2 - 1 August 1997

ER -

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

Abstract

Conference

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