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Journal Abstract Search

282 related items for PubMed ID: 20506718

  • 1.
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  • 2. Palm oil and palm olein frying applications.
    Ismail R.
    Asia Pac J Clin Nutr; 2005; 14(4):414-9. PubMed ID: 16326649
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  • 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. PubMed ID: 8574863
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  • 7. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.
    Li X, Wu G, Yang F, Meng L, Huang J, Zhang H, Jin Q, Wang X.
    Food Chem; 2019 Jan 30; 272():12-17. PubMed ID: 30309521
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  • 9. 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 30; 96(6):2257-64. PubMed ID: 26198288
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  • 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 01; 10(7):1044-9. PubMed ID: 19070048
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  • 14. 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 15; 219():126-130. PubMed ID: 27765207
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  • 16. Quality evaluation of noble mixed oil blended with palm and canola oil.
    Choi H, Lee E, Lee KG.
    J Oleo Sci; 2014 Mar 15; 63(7):653-60. PubMed ID: 24976612
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  • 17. 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 Mar 15; 92(11-12):1621-1631. PubMed ID: 26640279
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  • 18. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.
    An KJ, Liu YL, Liu HL.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Sep 15; 34(9):1596-1605. PubMed ID: 28590158
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  • 19. 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 18; 10(10):. PubMed ID: 34679771
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