出版社：Japanese Society of Nutrition and Food Science
摘要：To obtain the information about nutritive value of frying oils, commercial edible oils were heated at 200°C for 12 hours and both the physical and chemical characteristics and nutritive values were investigated. Characteristic changes were rather slow until an elapse of 9 hours' heating, though remarkable changes were found after 12 hours' heating. Among the items tested, the change of viscosity was most remarkable. As heating time was increased, viscosity increased and viscosity index decreased. Different results were obtained about nutritive value of different kinds of heated oils. Both heatd soy bean and rice bran oils were as nutritive as respective original oils, while rape seed oil lost its original nutritive value by the heating.
