{"description":"Toxic compound in vegetable oil heated to frying temperature 5/2/2005 http://www.coafes.umn.edu/2May20054.html 5\u67084\u65e5\u3001American Oil Chemists Society\u306e\u7b2c96\u56de\u5e74\u6b21\u4f1a\u5408\u306b\u304a\u3044\u3066\u3001\u30df\u30cd\u30bd\u30bf\u5927\u5b66\u306e A Saari Csallany\u6559\u6388\u3089\u304c365F\uff08185\u2103\uff09\u306b\u52a0\u71b1\u3055\u308c\u305f\u9ad8\u5ea6\u4e0d\u98fd\u548c\u690d\u7269\u6cb9\u4e2d\u306b4-\u30d2\u30c9\u30ed\u30ad\u30b7-\u30c8\u30e9\u30f3\u30b9-2-\u30ce\u30cd\u30ca\u30fc\u30eb4-hydroxy-trans-2-nonenal (HNE).\u304c\u751f\u3058\u308b\u3053\u3068\u3092\u767a\u8868\u3059\u308b\u3002 HNE\u306f\u7e70\u308a\u8fd4\u3057\u52a0\u71b1\u3059\u308b\u3053\u3068\u3067\u751f\u3058\u308b\u304c\u300130\u2026","author_url":"https://blog.hatena.ne.jp/uneyama/","title":"\u63da\u3052\u7269\u3092\u3059\u308b\u6e29\u5ea6\u306b\u52a0\u71b1\u3055\u308c\u305f\u690d\u7269\u6cb9\u4e2d\u306e\u6bd2\u6027\u7269\u8cea","blog_title":"\u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b","image_url":null,"url":"https://uneyama.hatenadiary.jp/entry/20050506/p23","blog_url":"https://uneyama.hatenadiary.jp/","width":"100%","published":"2005-05-06 00:00:23","author_name":"uneyama","provider_name":"Hatena Blog","type":"rich","provider_url":"https://hatena.blog","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Funeyama.hatenadiary.jp%2Fentry%2F20050506%2Fp23\" title=\"\u63da\u3052\u7269\u3092\u3059\u308b\u6e29\u5ea6\u306b\u52a0\u71b1\u3055\u308c\u305f\u690d\u7269\u6cb9\u4e2d\u306e\u6bd2\u6027\u7269\u8cea - \u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","categories":[],"height":"190","version":"1.0"}