4.7 Article

Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils

Related references

Note: Only part of the references are listed.
Article Environmental Sciences

Enhancement of nutritional value of fried fish using an artificial intelligence approach

Tithli Sadhu et al.

Summary: Frying fish with mustard oil at different temperatures, times, and oil amounts led to reduced PUFA/SFA and IA profiles significantly. The ANN model and MOGA were successfully employed to optimize cooking parameters and enhance the overall food value, simultaneously reducing wastage and energy consumption.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2022)

Article Food Science & Technology

Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

Heba H. S. Abdel-Naeem et al.

Summary: This study examined the impact of five different cooking methods on rabbit meat, finding that boiling and pan-frying led to higher protein, fat, and volatile base nitrogen contents, while boiling and microwave cooking had differing effects on fat oxidation and fatty acid saturation. Additionally, grilling and microwave cooking resulted in higher tenderness and juiciness scores but lower appearance, color, and flavor scores.

MEAT SCIENCE (2021)

Article Food Science & Technology

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Francesca Biandolino et al.

Summary: The study revealed that cooking methods significantly altered the fatty acid profile of mussels, with the most notable changes observed in fried samples, which had the lowest saturated fatty acids and n-3 content but highest polyunsaturated and n-6 fatty acids. Cooking did not compromise the nutritional quality of mussels except for frying, which resulted in a decrease in atherogenic and thrombogenic indices.

FOODS (2021)

Article Biochemistry & Molecular Biology

Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary

Eva Szabo et al.

Summary: Research has shown a correlation between the polyphenol and fatty acid content and the antioxidant capacity in grape pomace, with different grape varieties exhibiting varying levels of antioxidant activity and polyphenol concentration; grape pomace is a more promising source for the production of nutraceuticals compared to native grape seeds.

ANTIOXIDANTS (2021)

Review Food Science & Technology

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

Chang Chang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Review Nutrition & Dietetics

Mechanisms of Action of trans Fatty Acids

Antwi-Boasiako Oteng et al.

ADVANCES IN NUTRITION (2020)

Review Biochemistry & Molecular Biology

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

Jiapeng Chen et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

Article Food Science & Technology

Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

Buket Askin et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Food Science & Technology

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

Carla S. P. Santos et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Review Food Science & Technology

Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review

Kumar Ganesan et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Agriculture, Multidisciplinary

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

Ibtissem Ben Hammouda et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil

Ke-Jing An et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2017)

Article Food Science & Technology

Effects of deep-fat frying process on the oil quality during French fries preparation

Ruhollah Sayyad

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Nutrition & Dietetics

Possible adverse effects of frying with vegetable oils

Carmen Dobarganes et al.

BRITISH JOURNAL OF NUTRITION (2015)

Review Toxicology

Polycyclic Aromatic Hydrocarbons: From Metabolism to Lung Cancer

Bhagavatula Moorthy et al.

TOXICOLOGICAL SCIENCES (2015)

Review Nutrition & Dietetics

Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence

Taraka V. Gadiraju et al.

NUTRIENTS (2015)

Article Food Science & Technology

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

Shehu Latunji Akintola

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Toxicology

Analysis of Trans Fat in Edible Oils with Cooking Process

Juhee Song et al.

TOXICOLOGICAL RESEARCH (2015)

Article Food Science & Technology

Formation of trans fatty acids during the frying of chicken fillet in corn oil

Meiyan Yang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2014)

Article Agriculture, Dairy & Animal Science

Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro

A. Troegeler-Meynadier et al.

JOURNAL OF DAIRY SCIENCE (2014)

Article Nutrition & Dietetics

trans-Palmitoleic acid, other dairy fat biomarkers, and incident diabetes: the Multi-Ethnic Study of Atherosclerosis (MESA)

Dariush Mozaffarian et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2013)

Article Food Science & Technology

Effect of frying in different culinary fats on the fatty acid composition of silver carp

Mahmood Naseri et al.

FOOD SCIENCE & NUTRITION (2013)

Article Chemistry, Applied

Stability of avocado oil during heating: Comparative study to olive oil

Izaskun Berasategi et al.

FOOD CHEMISTRY (2012)

Article Food Science & Technology

Provenance of the Oil in Par-Fried French Fries after Finish Frying

Mohammed Al-Khusaibi et al.

JOURNAL OF FOOD SCIENCE (2012)

Review Nutrition & Dietetics

Consequences of Essential Fatty Acids

Bill Lands

NUTRIENTS (2012)

Review Nutrition & Dietetics

Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life

Danielle Swanson et al.

ADVANCES IN NUTRITION (2012)

Review Food Science & Technology

Trans fats-sources, health risks and alternative approach - A review

Vandana Dhaka et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)

Article Endocrinology & Metabolism

Effect of trans-fatty acid intake on insulin sensitivity and intramuscular lipids-a randomized trial in overweight postmenopausal women

Nathalie T. Bendsen et al.

METABOLISM-CLINICAL AND EXPERIMENTAL (2011)

Article Biochemistry & Molecular Biology

cis-trans isomerization of carbon double bonds in monounsaturated triacylglycerols via generation of free radicals

Wakako Tsuzuki

CHEMISTRY AND PHYSICS OF LIPIDS (2010)

Article Food Science & Technology

Olive oil stability under deep-frying conditions

Susana Casal et al.

FOOD AND CHEMICAL TOXICOLOGY (2010)

Article Food Science & Technology

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

Diana Ansorena et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Cardiac & Cardiovascular Systems

The negative effects of hydrogenated trans fats and what to do about them

Fred A. Kummerow

ATHEROSCLEROSIS (2009)

Review Nutrition & Dietetics

Health effects of trans-fatty acids: experimental and observational evidence

D. Mozaffarian et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2009)

Article Food Science & Technology

Ruminant and industrially produced trans fatty acids: health aspects

Steen Stender et al.

Food & Nutrition Research (2009)

Review Neurosciences

Dietary omega 3 fatty acids and the developing brain

Sheila M. Innis

BRAIN RESEARCH (2008)

Review Food Science & Technology

Chemistry of deep-fat frying oils

E. Choe et al.

JOURNAL OF FOOD SCIENCE (2007)

Review Medicine, General & Internal

Medical progress - Trans fatty acids and cardiovascular disease

D Mozaffarian et al.

NEW ENGLAND JOURNAL OF MEDICINE (2006)

Article Agriculture, Multidisciplinary

Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar)

S Al-Saghir et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Physical and sensory properties of dairy products from cows with various milk fatty acid compositions

S Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Review Nutrition & Dietetics

Dietary n-6 and n-3 fatty acid balance and cardiovascular health

V Wijendran et al.

ANNUAL REVIEW OF NUTRITION (2004)

Article Agriculture, Dairy & Animal Science

Effect of genotype, feeding system and slaughter weight on the quality of light lambs II. Fatty acid composition of meat

J Santos-Silva et al.

LIVESTOCK PRODUCTION SCIENCE (2002)