scholarly journals Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep-Frying

2017 ◽  
Vol 94 (2) ◽  
pp. 271-284 ◽  
Author(s):  
L. Molina-Garcia ◽  
C. S. P. Santos ◽  
S. C. Cunha ◽  
S. Casal ◽  
J. O. Fernandes
Keyword(s):  
Vegetable Oils ◽  
Deep Frying

scholarly journals Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study

2018 ◽  
Vol 56 (1) ◽  
pp. 290-301 ◽  
Author(s):  
Carla S. P. Santos ◽  
Lucía Molina García ◽  
Rebeca Cruz ◽  
Sara C. Cunha ◽  
José O. Fernandes ◽  
...  
Keyword(s):  
Comparative Study ◽  
Vegetable Oils ◽  
Deep Frying

scholarly journals The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatasL. Lam) Chips

2013 ◽  
Vol 79 (1) ◽  
pp. T115-T121 ◽  
Author(s):  
P.K. Lim ◽  
S. Jinap ◽  
M. Sanny ◽  
C.P. Tan ◽  
A. Khatib
Keyword(s):  
Sweet Potato ◽  
Vegetable Oils ◽  
Deep Frying ◽  
Acrylamide Formation

Comparative assessment of algal oil with other vegetable oils for deep frying

2018 ◽  
Vol 31 ◽  
pp. 99-106 ◽  
Author(s):  
Ashish Waghmare ◽  
Sonal Patil ◽  
Jean Guy LeBlanc ◽  
Sachin Sonawane ◽  
Shalini S. Arya
Keyword(s):  
Vegetable Oils ◽  
Comparative Assessment ◽  
Deep Frying ◽  
Algal Oil

Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil

2019 ◽  
Vol 10 (11) ◽  
pp. 7052-7062 ◽  
Author(s):  
Lukai Ma ◽  
Guoqin Liu ◽  
Weiwei Cheng ◽  
Xinqi Liu ◽  
Huifan Liu ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Chicken Breast ◽  
Deep Frying ◽  
Food Matrices

The distribution of HHE/HNE was mediated in different food matrices, namely, starch-based and protein-based foods, during deep-frying of vegetable oils.

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