E471 (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "E471" in Italian language version.

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doi.org

Brent D. Flickinger e Noboru Matsuo, Nutritional characteristics of DAG oil, in Lipids, vol. 38, n. 2, febbraio 2003, pp. 129–132, DOI:10.1007/s11745-003-1042-8.
Norman O. V. Sonntag, Glycerolysis of fats and methyl esters — Status, review and critique, in Journal of the American Oil Chemists Society, vol. 59, n. 10, 1982, pp. 795A–802A, DOI:10.1007/BF02634442, ISSN 0003-021X (WC · ACNP).
Clara Salame, Guillaume Javaux, Laury Sellem, Emilie Viennois, Fabien Szabo de Edelenyi, Cédric Agaësse, Alexandre De Sa, Inge Huybrechts, Fabrice Pierre, Xavier Coumoul, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Léopold K Fezeu, Serge Hercberg, Mélanie Deschasaux-Tanguy, Emmanuel Cosson, Sopio Tatulashvili, Benoit Chassaing, Bernard Srour e Mathilde Touvier, Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study, in The Lancet Diabetes & Endocrinology, vol. 12, n. 5, 2024, pp. 339–349, DOI:10.1016/S2213-8587(24)00086-X.

Which E-numbers and additives are from animal origin ?, su Food-Info.net, Netherlands, Wageningen University. URL consultato il 4 settembre 2015.
«Chemically the fatty acids from animal or plant origin are identical. Therefore the origin is of no importance for the function in the food. Producers thus normally choose the cheapest oils to make these fats. This is generally some vegetable oil. However, animal fats can not be excluded.»

Brent D. Flickinger e Noboru Matsuo, Nutritional characteristics of DAG oil, in Lipids, vol. 38, n. 2, febbraio 2003, pp. 129–132, DOI:10.1007/s11745-003-1042-8.
Norman O. V. Sonntag, Glycerolysis of fats and methyl esters — Status, review and critique, in Journal of the American Oil Chemists Society, vol. 59, n. 10, 1982, pp. 795A–802A, DOI:10.1007/BF02634442, ISSN 0003-021X (WC · ACNP).
Clara Salame, Guillaume Javaux, Laury Sellem, Emilie Viennois, Fabien Szabo de Edelenyi, Cédric Agaësse, Alexandre De Sa, Inge Huybrechts, Fabrice Pierre, Xavier Coumoul, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Léopold K Fezeu, Serge Hercberg, Mélanie Deschasaux-Tanguy, Emmanuel Cosson, Sopio Tatulashvili, Benoit Chassaing, Bernard Srour e Mathilde Touvier, Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study, in The Lancet Diabetes & Endocrinology, vol. 12, n. 5, 2024, pp. 339–349, DOI:10.1016/S2213-8587(24)00086-X.

Norman O. V. Sonntag, Glycerolysis of fats and methyl esters — Status, review and critique, in Journal of the American Oil Chemists Society, vol. 59, n. 10, 1982, pp. 795A–802A, DOI:10.1007/BF02634442, ISSN 0003-021X (WC · ACNP).

Vegan Catering For All (PDF), su The Vegan Society, p. 12. URL consultato il 4 settembre 2015 (archiviato il 4 settembre 2015).

Vegan Catering For All (PDF), su The Vegan Society, p. 12. URL consultato il 4 settembre 2015 (archiviato il 4 settembre 2015).

Norman O. V. Sonntag, Glycerolysis of fats and methyl esters — Status, review and critique, in Journal of the American Oil Chemists Society, vol. 59, n. 10, 1982, pp. 795A–802A, DOI:10.1007/BF02634442, ISSN 0003-021X (WC · ACNP).