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International Journal of Food Sciences and Nutrition Volume 53, 2002 - Issue 4
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Research Article

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

Nikolaos K. Andrikopoulos Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
,
George V.Z. Dedoussis Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
,
Ageliki Falirea Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
,
Nick Kalogeropoulos Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
&
Haristoula S. Hatzinikola Laboratory of Food-Chemistry-Biochemistry-Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70 El. Venizelou Avenue, 176 71 Kallithea, Athens, Greece
Pages 351-363 | Published online: 06 Jul 2009

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Amber N. Furrer, Mohammad Chegeni & Mario G. Ferruzzi. (2018) Impact of potato processing on nutrients, phytochemicals, and human health. Critical Reviews in Food Science and Nutrition 58:1, pages 146-168.
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Fatma Nur Arslan, Ayça Nesibe Şapçı, Fatma Duru & Huseyin Kara. (2017) A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. International Journal of Food Properties 20:3, pages 704-717.
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Fatma Nur Arslan, Huseyin Kara, M. Younis Talpur & Syed Tufail Hussain Sherazi. (2015) A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses. International Journal of Food Properties 18:12, pages 2776-2790.
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M. Martínez-Pineda, A. Ferrer-Mairal, A. Vercet & C. Yagüe. (2011) Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura. CyTA - Journal of Food 9:4, pages 301-306.
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Sara Cicerale, XavierA. Conlan, AndrewJ. Sinclair & RussellS. J. Keast. (2008) Chemistry and Health of Olive Oil Phenolics. Critical Reviews in Food Science and Nutrition 49:3, pages 218-236.
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Nick Kalogeropoulos, Dimitris Grigorakis, Anastasia Mylona, Angeliki Falirea & NikolaosK. Andrikopoulos. (2006) Dietary Evaluation of Vegetables Pan-Fried in Virgin Olive Oil Following the Greek Traditional Culinary Practice. Ecology of Food and Nutrition 45:2, pages 105-123.
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A. C. Kaliora, A. Mylona, A. Chiou, D. G. Petsios & N. K. Andrikopoulos. (2004) Detection and Identification of Simple Phenolics in Pistacia lentiscus Resin. Journal of Liquid Chromatography & Related Technologies 27:2, pages 289-300.
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