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Items: 1 to 20 of 186

1.

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

Warner K.

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

PMID:
10335369
2.

Squalene in oils and fats from domestic and commercial fryings of potatoes.

Kalogeropoulos N, Andrikopoulos NK.

Int J Food Sci Nutr. 2004 Mar;55(2):125-9.

PMID:
14985184
3.

Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

Dueik V, Bouchon P.

J Food Sci. 2011 Mar;76(2):E188-95. doi: 10.1111/j.1750-3841.2010.01976.x. Epub 2011 Jan 19.

PMID:
21535758
4.

Influence of deep-frying using various commercial oils on acrylamide formation in French fries.

Zhang H, Zhang H, Cheng L, Wang L, Qian H.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(7):1083-8. doi: 10.1080/19440049.2015.1045559. Epub 2015 May 21.

PMID:
25953074
5.

Provenance of the oil in par-fried French fries after finish frying.

Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K.

J Food Sci. 2012 Jan;77(1):E32-6. doi: 10.1111/j.1750-3841.2011.02460.x. Epub 2011 Nov 10.

PMID:
22260106
6.

Effect of deep-fat frying on fat oxidation in soybean oil.

Goburdhun D, Jhurree B.

Int J Food Sci Nutr. 1995 Nov;46(4):363-71.

PMID:
8574863
7.

Possible adverse effects of frying with vegetable oils.

Dobarganes C, Márquez-Ruiz G.

Br J Nutr. 2015 Apr;113 Suppl 2:S49-57. doi: 10.1017/S0007114514002347. Review.

PMID:
26148922
8.

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
9.
10.

Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.

Hsu HT, Chen MJ, Tseng TP, Cheng LH, Huang LJ, Yeh TS.

Food Chem. 2016 Nov 15;211:669-78. doi: 10.1016/j.foodchem.2016.05.125. Epub 2016 May 19.

PMID:
27283682
11.

Formation of trans fats during food preparation.

Przybylski O, Aladedunye FA.

Can J Diet Pract Res. 2012 Summer;73(2):98-101.

PMID:
22668846
12.

Selected quality parameters of salmon and meat when fried with or without added fat.

Elmadfa I, Al-Saghir S, Kanzler S, Frisch G, Majchrzak D, Wagner KH.

Int J Vitam Nutr Res. 2006 Jul;76(4):238-46.

PMID:
17243088
13.

[The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)].

Martín Peña G, Quintana Samperio MA.

Rev Clin Esp. 1994 Nov;194(11):966-9. Spanish.

PMID:
7846353
14.

On the possibility of nonfat frying using molten glucose.

Al-Khusaibi M, Ahmad Tarmizi AH, Niranjan K.

J Food Sci. 2015 Jan;80(1):E66-72. doi: 10.1111/1750-3841.12713. Epub 2014 Dec 9.

PMID:
25492403
15.

Effect of fish and oil nature on frying process and nutritional product quality.

Ansorena D, Guembe A, Mendizábal T, Astiasarán I.

J Food Sci. 2010 Mar;75(2):H62-7. doi: 10.1111/j.1750-3841.2009.01472.x.

PMID:
20492236
16.

Chemistry of deep-fat frying oils.

Choe E, Min DB.

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

PMID:
17995742
17.

A comparative study of the characteristics of French fries produced by deep fat frying and air frying.

Teruel Mdel R, Gordon M, Linares MB, Garrido MD, Ahromrit A, Niranjan K.

J Food Sci. 2015 Feb;80(2):E349-58. doi: 10.1111/1750-3841.12753. Epub 2015 Jan 23.

PMID:
25619624
18.

Changes produced in oils during vacuum and traditional frying of potato chips.

Crosa MJ, Skerl V, Cadenazzi M, Olazábal L, Silva R, Suburú G, Torres M.

Food Chem. 2014 Mar 1;146:603-7. doi: 10.1016/j.foodchem.2013.08.132. Epub 2013 Sep 7.

PMID:
24176387
19.

Small scale frying of potatoes in sunflower oil: thermooxidative alteration of the fat content in the fried product.

Garrido-Polonio MC, Sánchez-Muniz FJ, Arroyo R, Cuesta.

Z Ernahrungswiss. 1994 Dec;33(4):267-76.

PMID:
7732705
20.

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

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