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Absorption of fat soluble vitamins

Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 81 KB
Volume: 3
Category: Article
ISSN: 0955-2863
DOI: 10.1016/0955-2863(92)90058-q

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## Abstract Fat‐soluble vitamins and essential polyunsaturated fatty acids (PUFA) are nutrients that are sensitive to heat treatment and oxidation and therefore can be partly lost during cooking. It is well‐documented that a long‐term deep‐frying process leads to a substantial degradation of PUFA a