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Results: 1 to 20 of 37

1.

Impact of high-temperature food processing on fats and oils.

Warner K.

Adv Exp Med Biol. 1999;459:67-77. Review.

PMID:
10335369
[PubMed - indexed for MEDLINE]
2.

Chemistry of deep-fat frying oils.

Choe E, Min DB.

J Food Sci. 2007 Jun;72(5):R77-86. Review.

PMID:
17995742
[PubMed - indexed for MEDLINE]
3.

Oils and fats: changes due to culinary and industrial processes.

Sanchez-Muniz FJ.

Int J Vitam Nutr Res. 2006 Jul;76(4):230-7. Review.

PMID:
17243087
[PubMed - indexed for MEDLINE]
4.

Understanding oil absorption during deep-fat frying.

Bouchon P.

Adv Food Nutr Res. 2009;57:209-34. doi: 10.1016/S1043-4526(09)57005-2. Review.

PMID:
19595388
[PubMed - indexed for MEDLINE]
5.

Regulating the use of degraded oil/fat in deep-fat/oil food frying.

Paul S, Mittal GS.

Crit Rev Food Sci Nutr. 1997 Nov;37(7):635-62. Review.

PMID:
9408730
[PubMed - indexed for MEDLINE]
6.

Chemical alterations taken place during deep-fat frying based on certain reaction products: a review.

Zhang Q, Saleh AS, Chen J, Shen Q.

Chem Phys Lipids. 2012 Sep;165(6):662-81. doi: 10.1016/j.chemphyslip.2012.07.002. Epub 2012 Jul 16. Review.

PMID:
22800882
[PubMed - indexed for MEDLINE]
7.

Nutrient losses and gains during frying: a review.

Fillion L, Henry CJ.

Int J Food Sci Nutr. 1998 Mar;49(2):157-68. Review.

PMID:
9713586
[PubMed - indexed for MEDLINE]
8.

A review of factors affecting fat absorption in hot chips.

Mehta U, Swinburn B.

Crit Rev Food Sci Nutr. 2001 Jan;41(2):133-54. Review.

PMID:
11214763
[PubMed - indexed for MEDLINE]
9.

Process-induced changes in edible oils.

Wanasundara PK, Shahidi F.

Adv Exp Med Biol. 1998;434:135-60. Review.

PMID:
9598197
[PubMed - indexed for MEDLINE]
10.

Losses of natural antioxidants and vitamins during deep-fat frying.

Boskou D.

Forum Nutr. 2003;56:343-5. Review. No abstract available.

PMID:
15806927
[PubMed - indexed for MEDLINE]
11.

Safety of used frying fats.

[No authors listed]

Nutr Rev. 1968 Jul;26(7):210-2. Review. No abstract available.

PMID:
4875019
[PubMed - indexed for MEDLINE]
12.

Quality of margarine: fats selection and processing parameters.

Miskandar MS, Man YC, Yusoff MS, Rahman RA.

Asia Pac J Clin Nutr. 2005;14(4):387-95. Review.

PMID:
16326646
[PubMed - indexed for MEDLINE]
Free Article
13.

Frying oil discarding: polar content vs. oligomer content determinations.

Sánchez-Muniz FJ, Bastida S.

Forum Nutr. 2003;56:345-7. Review.

PMID:
15806928
[PubMed - indexed for MEDLINE]
14.

Fats for the food industry: implications for cholesterol-lowering.

Nestel P, Noakes M, Clifton P.

Lipids. 1996 Mar;31 Suppl:S65-9. Review.

PMID:
8729096
[PubMed - indexed for MEDLINE]
15.

Some toxic compounds produced in food by cooking and processing.

Gray JI, Morton ID.

J Hum Nutr. 1981 Feb;35(1):5-23. Review.

PMID:
7009734
[PubMed - indexed for MEDLINE]
16.

Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods.

Bansal G, Zhou W, Barlow PJ, Joshi PS, Lo HL, Chung YK.

Crit Rev Food Sci Nutr. 2010 Jun;50(6):503-14. doi: 10.1080/10408390802544611. Review.

PMID:
20544441
[PubMed - indexed for MEDLINE]
17.

Levels of trans fats in diets consumed in developing economies.

Butt MS, Sultan MT.

J AOAC Int. 2009 Sep-Oct;92(5):1277-83. Review.

PMID:
19916365
[PubMed - indexed for MEDLINE]
18.

Foods with a high fat quality are essential for healthy diets.

Zevenbergen H, de Bree A, Zeelenberg M, Laitinen K, van Duijn G, Flöter E.

Ann Nutr Metab. 2009;54 Suppl 1:15-24. doi: 10.1159/000220823. Epub 2009 Jul 30. Review.

PMID:
19641346
[PubMed - indexed for MEDLINE]
19.

Effect of food component changes during frying on the nutrition value of fried food.

Pokorn J, Pánek J, Trojáková L.

Forum Nutr. 2003;56:348-50. Review. No abstract available.

PMID:
15806930
[PubMed - indexed for MEDLINE]
20.

The chemical and biological properties of heated and oxidized fats.

Artman NR.

Adv Lipid Res. 1969;7:245-330. Review. No abstract available.

PMID:
4899908
[PubMed - indexed for MEDLINE]

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