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PUBMED FOR HANDHELDS

Journal Abstract Search


148 related items for PubMed ID: 5896931

  • 1. Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: cottonseed oil.
    Perkins EG, Van Akkeren LA.
    J Am Oil Chem Soc; 1965 Sep; 42(9):782-6. PubMed ID: 5896931
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  • 2. [Physiological effects of heated fats, with special reference to fats for frying].
    Lang K.
    Z Ernahrungswiss; 1972 Sep; 11(3):177-99. PubMed ID: 4118422
    [No Abstract] [Full Text] [Related]

  • 3. Safety of used frying fats.
    Nutr Rev; 1968 Jul; 26(7):210-2. PubMed ID: 4875019
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  • 4. [Comparison of methods to characterise thermally altered frying fats and oils].
    Schmid M, Isengard HD.
    Z Ernahrungswiss; 1998 Jun; 37(2):164-70. PubMed ID: 9698643
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  • 5. Antagonism of fresh fat to the toxicity of heated and aerated cottonseed oil.
    KAUNITZ H, SLANETZ CA, JOHNSON RE.
    J Nutr; 1955 Apr 11; 55(4):577-87. PubMed ID: 14368358
    [No Abstract] [Full Text] [Related]

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  • 8. Impact of high-temperature food processing on fats and oils.
    Warner K.
    Adv Exp Med Biol; 1999 Apr 11; 459():67-77. PubMed ID: 10335369
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  • 11. Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions.
    Krishnamurthy RG, Kawada T, Chang SS.
    J Am Oil Chem Soc; 1965 Oct 11; 42(10):878-82. PubMed ID: 5828234
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  • 12. Biological effects of short-term feeding to rats of repeatedly used deep-frying fats in relation to fat mutagen content.
    Hageman G, Verhagen H, Schutte B, Kleinjans J.
    Food Chem Toxicol; 1991 Oct 11; 29(10):689-98. PubMed ID: 1959823
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  • 14. Oils and fats: changes due to culinary and industrial processes.
    Sanchez-Muniz FJ.
    Int J Vitam Nutr Res; 2006 Jul 11; 76(4):230-7. PubMed ID: 17243087
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  • 15. Stability of peroxidized oils and fat to high temperature heating.
    Khattab AH, el-Tinay AH, Khalifa HA, Mirghani S.
    J Sci Food Agric; 1974 Jun 11; 25(6):689-96. PubMed ID: 4407975
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  • 18. Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan- and deep-frying using GC, FT-NIRS, and chemometrics.
    Zribi A, Jabeur H, Aladedunye F, Rebai A, Matthäus B, Bouaziz M.
    J Agric Food Chem; 2014 Oct 22; 62(42):10357-67. PubMed ID: 25264922
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  • 19. Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices.
    Karacabey E, Turan MS, Özçelik ŞG, Baltacıoğlu C, Küçüköner E.
    J Sci Food Agric; 2016 Oct 22; 96(13):4603-12. PubMed ID: 26916385
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