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Original Articles

Regulating the use of degraded oil/fat in deep‐fat/oil food frying

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Pages 635-662 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (10)

Peramaiyan Rajendran, Abdullah M. Alzahrani, Thamaraiselvan Rengarajan, Vishnu Priya Veeraraghavan & Surapaneni Krishna Mohan. (2022) Consumption of reused vegetable oil intensifies BRCA1 mutations. Critical Reviews in Food Science and Nutrition 62:5, pages 1222-1229.
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Kellen Cristina Marques de Lima, Helena Dias de Freitas Barros, Thais Souza Passos & Bruna Leal Lima Maciel. (2019) The effect of using different oils and paper towel in vegetable oil absorption of fried recipes. Journal of Culinary Science & Technology 17:4, pages 373-384.
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Kumar Ganesan, Kumeshini Sukalingam & Baojun Xu. (2019) Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Critical Reviews in Food Science and Nutrition 59:3, pages 488-505.
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Javad Tavakoli & Nazanin Sorbi. (2017) Fortification of refined soybean oil by hull oil of two Iranian wild pistachios: Improving thermal stability during frying process. International Journal of Food Properties 20:sup3, pages S2990-S3003.
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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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Fatih Durmaz & M. Younis Talpur. (2015) Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature. International Journal of Food Properties 18:7, pages 1402-1415.
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Sneha Shende, Shriyash Patel, Sumit Arora & Vivek Sharma. (2014) Oxidative Stability of Ghee Incorporated with Clove Extracts and BHA at Elevated Temperatures. International Journal of Food Properties 17:7, pages 1599-1611.
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Geeta Bansal, Weibiao Zhou, PhilipJ. Barlow, PranavS. Joshi, Hui Ling Lo & Youne Kow Chung. (2010) Review of Rapid Tests Available for Measuring the Quality Changes in Frying Oils and Comparison with Standard Methods. Critical Reviews in Food Science and Nutrition 50:6, pages 503-514.
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Evangelia T. Ioannou, Konstantinos S. Gliatis, Evangelos Zoidis & Constantinos A. Georgiou. (2023) Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying. Molecules 28:11, pages 4290.
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Wei Ping Quek, Michelle Khai Khun Yap, Yee Ying Lee, Augustine Soon Hock Ong & Eng Seng Chan. (2022) Systematic comparison on the deep-frying performance of different vegetable oils from literature data using the rate of parameter change approach. Food Control 137, pages 108922.
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Dan Yang, Ling Zhu, Gangcheng Wu, Xiaojing Li, Peiyan Li, Hui Zhang & Tongtong Liu. (2022) Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization. Food and Bioproducts Processing 133, pages 87-99.
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YunSik Woo, Mi-Ja Kim & JaeHwan Lee. (2018) Correlation of the Solid-Fat Content in Vegetable Oils with Other Parameters during Thermal Oxidation. Journal of the American Oil Chemists' Society 95:9, pages 1179-1187.
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L Tan, D Rong, Y Yang & B Zhang. (2018) Effect of Oxidized Soybean Oils on Oxidative Status and Intestinal Barrier Function in Broiler Chickens. Brazilian Journal of Poultry Science 20:2, pages 333-342.
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HyungSeok Choi, Mi‐Ja Kim & JaeHwan Lee. (2018) Effect of Polar and Non‐Polar Compounds from Oxidized Oils on Oxidative Stability in Corn Oil. European Journal of Lipid Science and Technology 120:3, pages 1700312.
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Ruhollah Sayyad. (2017) Effects of deep-fat frying process on the oil quality during French fries preparation. Journal of Food Science and Technology 54:8, pages 2224-2229.
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Lilia Sghaier, Christophe B. Y. Cordella, Douglas N. Rutledge, Fanny Lefèvre, Mickaël Watiez, Sylvie Breton, Patrick Sassiat, Didier Thiebaut & Jérôme Vial. (2017) Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC × GC-MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil. Journal of Food Science 82:6, pages 1333-1343.
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JuHee Song, Sunghwa Kim, Jisu Kim, Mi‐Ja Kim, Sang‐Mok Lee, Mun‐Ik Jang & JaeHwan Lee. (2017) Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying. European Journal of Lipid Science and Technology 119:6, pages 1600279.
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Erum Zahir, Rehana Saeed, Mehwish Abdul Hameed & Anjum Yousuf. (2017) Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arabian Journal of Chemistry 10, pages S3870-S3876.
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JuHee Song, Mi-Ja Kim, Young-Jun Kim & JaeHwan Lee. (2017) Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken. Food Chemistry 220, pages 306-312.
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Felipe C. Fernandes, Kerry Kirwan, Danielle Lehane & Stuart R. Coles. (2017) Epoxy resin blends and composites from waste vegetable oil. European Polymer Journal 89, pages 449-460.
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Samir Abd-elmonem A Ismail, Ayman Mohammed El-Anany & Rehab Farouk M Ali. (2017) Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS). Journal of Oleo Science 66:8, pages 897-905.
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M. Younis Talpur, Huseyin Kara, S.T.H. Sherazi, H. Filiz Ayyildiz, Mustafa Topkafa, Fatma Nur Arslan, Saba Naz, Fatih Durmaz & Sirajuddin. (2014) Application of multivariate chemometric techniques for simultaneous determination of five parameters of cottonseed oil by single bounce attenuated total reflectance Fourier transform infrared spectroscopy. Talanta 129, pages 473-480.
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