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| body -, unsaturated fat, sports diet, fat diet, environmentalism, band, drug discovery, saturated and unsaturated fatty acids , sucrose, trans fatty, low fat, art, life, infant nutrition, fat girls in thongs , paris hilton, linoleic, japanesewomen don't get old or fat : secrets of my mother's tokyo kitchen, | Potato and corn products were chosen as the experimental material. Pace, W.E., W.B. Westphal and S.A. Goldblith. 1968. Dielectric properties of commercial cooking oils. journal Food oil Science 33:30.The dielectric constant and loss tangent were determined on commercial fats and oils at three microwave frequencies and at three different temperatures. This data was oil compared to the detree of saturation, measured by the iodine value. Paradis, A.J. and W.W. Nawar. 1981. Evaluation of new methods for the assessment of used frying oils.Journal of oil Food Science 46:449. Parodi, P.W. 1972. Observations on the variation in fatty acid composition of milkfat. Aust. J. Dairy Technol. 27:90. This article reports the fatty acid composition of milk fat. |
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| 1989. Recommended Dietary body - Allowances. I Oth ed. National Academy Press, Washington, D.C. 2 84. Nenseter, M. S., A. C. Rustan, S. body - Lund-Katz, E. Soyland, G. Maelandsmo. 1992. Effect of dietary supplementation with n-3 polyunsaturated fatty acids on physical properties and metabolism of low density lipoprotein in humans. Arterioscler Thromb. 12:369-79. Noble, I.T., H. McLaughlin and E.G. Halliday. 1934. Factors influenceing body - the apparent shortening value of a fat. Cereal Chem. 11:343.This article reports the effect of various manipulations on the breaking strength of shortbread. Alterations investigated included amount of mixing, creamed volume of fat and sugar, flour excess and flour added during rolling. Nonaka, M., M.L. Weaver and R.N. Sayre. 1974. Reducing the surface oil content of fried products. Food Technol. 28(5):50.Various treatments, including agitation, temperature, contact time and use of difluorodichloromethane (R-12), were tested to determine the affect on surface oil reduction in fried foods. |
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