9 - Nutritional and Physiological Effects of Used Frying Oils and Fats
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Effect of containers on the thermal degradation of vegetable oils
2023, Food ControlCitation Excerpt :As a result, the oil undergoes a variety of reactions such as pyrolysis, oxidation, hydrolysis, polymerization, isomerization, cyclization, and so on(Gere, 1983; Gupta, 2022). These reactions are partly responsible for desired flavor, color, and texture of the fried food but ultimately they lead to a decrease in the sensory quality of the food(Márquez-Ruiz & Carmen Dobarganes, 2007; Neff et al., 2000). At the same time, many by-products of these reactions are hazardous to health.
A novel emitter: Sensing mechanical stimuli and monitoring total polar materials in frying oil
2020, Dyes and PigmentsCitation Excerpt :Due to above reason, a red-shifted fluorescence spectrum was observed along with the enhanced medium polarity. This good linear relationship between wavelength and solvent polarity parameter (Δf) (Fig. 2b) makes it possible for CPA-TPA to serve as a promising candidate to detect the medium polarity [28]. According to mechanism of restriction of the intramolecular motion (RIM), the twisted conformation of a molecule could trigger AIE property.
Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foods
2020, The Mediterranean Diet: An Evidence-Based ApproachFrying: A Cultural Way of Cooking in the Mediterranean Diet
2014, The Mediterranean Diet: An Evidence-Based ApproachInfluence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying
2012, Food ChemistryCitation Excerpt :From the results obtained it is deduced that substantial amounts of polar fatty acids are present in the oil at the limit of oil rejection (around 9% for HLSO). Among them, oxFAM (3.2%) are easily absorbed and have been associated with the development of cardiovascular diseases and certain types of cancer (Márquez-Ruíz & Dobarganes, 2007). Frying experiments were also carried out with the three sunflower oils (HOHPSO, HOSO and HLSO) and the results are summarised in Table 6.