The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Journal of Food Science

• Publication date

  2012-11-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1111/j.1750-3841.2012.02930.xPMID 23107039
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Comparison of the frying performance of olive oil and palm superolein.

  2012cited by this paper
• Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil

  2011cited by this paper
• Comparison of the stability of palm olein and a palm olein/canola oil blend during deep‐fat frying of chicken nuggets and French fries

  2011cited by this paper
• Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.

  2010cited by this paper
• Combination of hot air drying and deep‐fat frying to reduce the oil content in chicken nuggets

  2010cited by this paper
• High-temperature natural antioxidant improves soy oil for frying.

  2009cited by this paper
• Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

  2009cited by this paper
• Oil distribution in potato slices during frying

  2008cited by this paper
• Deep‐fat Frying as Food Heating Process: Product Quality, Safety and Process Control

  2007cited by this paper
• Chemistry of deep-fat frying oils.

  2007cited by this paper
• Utilization of high‐oleic rapeseed oil for deep‐fat frying of French fries compared to other commonly used edible oils

  2006cited by this paper
• Deterioro de aceite de soja parcialmente hidrogenado empleado en la fritura de un alimento cárnico

  2005cited by this paper
• Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil

  2003cited by this paper
• 8 – The measurement of frying oil quality and authenticity

  2001cited by this paper
• Functional properties of dietary fibre prepared from defatted rice bran

  2000cited by this paper
• Frying performance of low-linolenic acid soybean oil

  2000cited by this paper
• Industrial Frying Process

  1998cited by this paper
• Dynamics of fat/oil degradation during frying based on optical properties

  1996cited by this paper
• Measurement of lipid oxidation: A review

  1978cited by this paper

• Minimizing Metal(loid) Risks Through Safe Fish Cooking Techniques: Insights into Toxicity Mechanisms.

  2026cites this paper
• Sustainable production of polyhydroxyalkanoates from waste cooking oil: exploring microbial diversity and its industrial application

  2025cites this paper
• Repeated frying of chicken wings: effect of partial dehydration pre-treatment on wings physical properties and performance of the fat/oil blend

  2025cites this paper
• Preparation of Liquid Soap Utilising Used Cooking Oil with Aloe Vera as an Antibacterial Agent

  2024cites this paper
• Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips

  2024cites this paper
• Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli

  2024cites this paper
• Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

  2022cites this paper
• The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products

  2022cites this paper
• Effects of frying on fish, fish products and frying oil – a review

  2022influential citation
• Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

  2021cites this paper
• Evaluation of polar compound distribution in edible oils under restaurant deep frying

  2021cites this paper
• Study of the formation of food hazard factors in fried fish nuggets.

  2021cites this paper
• Practices of deep-frying processes among food handlers in social food services in Navarra, Spain

  2021cites this paper
• Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

  2021cites this paper
• Effects of Potato Processing and Frying on Oxylipin Concentrations

  2021cites this paper
• Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets

  2020cites this paper
• Association of long-term consumption of repeatedly heated mix vegetable oils in different doses and hepatic toxicity through fat accumulation

  2020cites this paper
• Repeatedly heated mix vegetable oils-induced atherosclerosis and effects of Murraya koenigii

  2020cites this paper
• Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

  2020cites this paper
• Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.

  2019cites this paper
• stability of Palm olein with or withoUt antioxidants dUring indUstrial ContinUoUs deeP-fat frying of wheat snaCks

  2019influential citation
• Fried food intake and risk of nonfatal acute myocardial infarction in the Costa Rica Heart Study

  2018cites this paper
• Acid and Peroxide Values and Total Polar Compounds of Frying Oils in Fast Food Restaurants of Shiraz, Southern Iran

  2018cites this paper
• Stability of palm olein oil with different antioxidants during repeated frying of churros ( Spanish fried dough pastry )

  2017cites this paper
• Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

  2016cites this paper
• Comparative study of oxidative stress biomarkers in urine of cooks exposed to three types of cooking-related particles.

  2016influential citation
• Antioxidant activity of Piper sarmentosum Roxb. and its effect on the degradation of frying oils

  2015cites this paper
• Palm oil: Processing, characterization and utilization in the food industry – A review

  2015cites this paper
• Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review

  2015cites this paper
• The effect of frying on fat uptake and texture of fried potato products

  2014cites this paper
• Assessment of Trans Fatty Acid Level in French Fries from Various Fast Food Outlets in Karachi, Pakistan

  2014cites this paper
• Development and Evaluation of an Impedance Spectroscopy Sensor to Assess Cooking Oil Quality

  2014cites this paper
• Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance

  2013cites this paper
• Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.

  2013cites this paper