348 related articles for article (PubMed ID: 26640279)
1. The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries.
Aniołowska M; Kita A
J Am Oil Chem Soc; 2015; 92(11-12):1621-1631. PubMed ID: 26640279
[TBL] [Abstract][Full Text] [Related]
2. The effect of frying on glycidyl esters content in palm oil.
Aniołowska M; Kita A
Food Chem; 2016 Jul; 203():95-103. PubMed ID: 26948594
[TBL] [Abstract][Full Text] [Related]
3. The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.
Aniołowska MA; Kita AM
J Sci Food Agric; 2016 Apr; 96(6):2257-64. PubMed ID: 26198288
[TBL] [Abstract][Full Text] [Related]
4. 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.
Wroniak M; Raczyk M; Kruszewski B; Symoniuk E; Dach D
Antioxidants (Basel); 2021 Oct; 10(10):. PubMed ID: 34679771
[TBL] [Abstract][Full Text] [Related]
5. The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend.
Aniołowska M; Zahran H; Kita A
J Food Sci Technol; 2016 Jan; 53(1):712-20. PubMed ID: 26787991
[TBL] [Abstract][Full Text] [Related]
6. Palm oil and palm olein frying applications.
Ismail R
Asia Pac J Clin Nutr; 2005; 14(4):414-9. PubMed ID: 16326649
[TBL] [Abstract][Full Text] [Related]
7. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.
Cardoso-Ugarte GA; Morlán-Palmas CC; Sosa-Morales ME
J Food Sci; 2013 Jul; 78(7):C978-84. PubMed ID: 23772857
[TBL] [Abstract][Full Text] [Related]
8. Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.
Wong YH; Muhamad H; Abas F; Lai OM; Nyam KL; Tan CP
Food Chem; 2017 Mar; 219():126-130. PubMed ID: 27765207
[TBL] [Abstract][Full Text] [Related]
9. Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying.
Ahmad Tarmizi AH; Abd Razak RA; Abdul Hammid AN; Kuntom A
Molecules; 2019 Jun; 24(12):. PubMed ID: 31242570
[TBL] [Abstract][Full Text] [Related]
10. 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. PubMed ID: 25953074
[TBL] [Abstract][Full Text] [Related]
11. Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters.
Ibrahim NUA; Abd Aziz S; Hashim N; Jamaludin D; Khaled AY
J Food Sci; 2019 Apr; 84(4):792-797. PubMed ID: 30861127
[TBL] [Abstract][Full Text] [Related]
12. Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.
Omar MN; Nor NN; Idris NA
Pak J Biol Sci; 2007 Apr; 10(7):1044-9. PubMed ID: 19070048
[TBL] [Abstract][Full Text] [Related]
13. Monitoring of glycidyl fatty acid esters in refined vegetable oils from retail outlets by LC-MS.
Aniołowska M; Kita A
J Sci Food Agric; 2016 Sep; 96(12):4056-61. PubMed ID: 26711530
[TBL] [Abstract][Full Text] [Related]
14. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.
Ben Hammouda I; Triki M; Matthäus B; Bouaziz M
J Agric Food Chem; 2018 Apr; 66(13):3514-3523. PubMed ID: 29526090
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of antioxidant properties of Za'atar (
Maskan M; Horuz E
J Food Sci Technol; 2017 Jun; 54(7):1794-1801. PubMed ID: 28720934
[TBL] [Abstract][Full Text] [Related]
16. Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.
Li X; Li J; Wang Y; Cao P; Liu Y
Food Chem; 2017 Dec; 237():98-105. PubMed ID: 28764095
[TBL] [Abstract][Full Text] [Related]
17. Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying.
Zhang J; Zhang W; Zhang Y; Huang M; Sun B
Foods; 2021 Sep; 10(10):. PubMed ID: 34681315
[TBL] [Abstract][Full Text] [Related]
18. Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation.
Lee YJ; Khor YP; Kadir NSA; Lan D; Wang Y; Tan CP
J Oleo Sci; 2023; 72(5):533-541. PubMed ID: 37121678
[TBL] [Abstract][Full Text] [Related]
19. Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.
Ahmad Tarmizi AH; Ahmad K
J Oleo Sci; 2015; 64(12):1259-66. PubMed ID: 26582153
[TBL] [Abstract][Full Text] [Related]
20. 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. PubMed ID: 22260106
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
