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Ecology of Food and Nutrition Volume 45, 2006 - Issue 2
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Original Articles

Dietary Evaluation of Vegetables Pan-Fried in Virgin Olive Oil Following the Greek Traditional Culinary Practice

Nick Kalogeropoulos Department of Science of Dietetics-Nutrition, Harokopio University, Athens, GreeceCorrespondence[email protected]
,
Dimitris Grigorakis Department of Science of Dietetics-Nutrition, Harokopio University, Athens, Greece
,
Anastasia Mylona Department of Science of Dietetics-Nutrition, Harokopio University, Athens, Greece
,
Angeliki Falirea Department of Science of Dietetics-Nutrition, Harokopio University, Athens, Greece
&
Nikolaos K. Andrikopoulos Department of Science of Dietetics-Nutrition, Harokopio University, Athens, Greece
Pages 105-123 | Published online: 21 Aug 2006

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Andreas CH. Hadjichambis, Demetra Paraskeva-Hadjichambi, Athena Della, Maria Elena Giusti, Caterina De Pasquale, Cinzia Lenzarini, Elena Censorii, Maria Reyes Gonzales-Tejero, Cristina Patricia Sanchez-Rojas, Jose M. Ramiro-Gutierrez, Melpomeni Skoula, Chris Johnson, Anaya Sarpaki, Mohamed Hmamouchi, Said Jorhi, Mohamed El-Demerdash, Mustafa El-Zayat & Andrea Pieroni. (2008) Wild and semi-domesticated food plant consumption in seven circum-Mediterranean areas. International Journal of Food Sciences and Nutrition 59:5, pages 383-414.
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Articles from other publishers (10)

María-Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Francisca Holgado & Joaquín Velasco. (2021) Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. Foods 10:12, pages 2906.
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Saima Muzammil, Hira Kanwal, Tanvir Shahzad, Sabir Hussain, Habib Ullah Nadeem, Ijaz Rasul, Muhammad Imran, Muhammad Afzal, Kainat Iftikhar & Muhammad Hussnain Siddique. 2021. Green Sustainable Process for Chemical and Environmental Engineering and Science. Green Sustainable Process for Chemical and Environmental Engineering and Science 17 29 .
María José Escalante-Valdez, Daniela Guardado-Félix, Sergio O. Serna-Saldívar, Daniel Barrera-Arellano & Cristina Chuck-Hernández. (2019) Effects of Post Anthesis Foliar Application of Sodium Selenite to Soybeans (Glycine max): Lipid Composition and Oil Stability. Biomolecules 9:12, pages 772.
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Alam Zeb. 2019. Food Frying. Food Frying 1 21 .
Antonia Chiou & Nick Kalogeropoulos. (2017) Virgin Olive Oil as Frying Oil. Comprehensive Reviews in Food Science and Food Safety 16:4, pages 632-646.
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Antonia Chiou, Nick Kalogeropoulos, George Boskou & Fotini N. Salta. (2012) Migration of health promoting microconstituents from frying vegetable oils to French fries. Food Chemistry 133:4, pages 1255-1263.
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Nick Kalogeropoulos. 2010. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention 767 776 .
Antonia Chiou, Nick Kalogeropoulos, Fotini N. Salta, Panayiota Efstathiou & Nikolaos K. Andrikopoulos. (2009) Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents. LWT - Food Science and Technology 42:6, pages 1090-1097.
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Dimitrios Boskou. 2008. Olive Oil. Olive Oil 1 6 .
Fotini N. Salta, Nick Kalogeropoulos, Nausika Karavanou & Nikolaos K. Andrikopoulos. (2007) Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying. European Food Research and Technology 227:2, pages 391-400.
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