Concepedia

Frying-derived Contaminants

Frying-Derived Contaminants is a category of processing-induced toxicants that comprises chemical substances formed during the high-temperature frying of foods, distinguished by their specific genesis in oil-mediated thermal degradation and Maillard-driven reactions of food components.

171

Publications

8.6K

Citations

585

Authors

196

Institutions

Publications per year

2017–2026

44

Parents

Publications

171

Factors affecting oil uptake in tortilla chips in deep-fat frying

Rosana G. Moreira, Xiuzhi Susan Sun, Youhong Chen · Journal of Food Engineering · 1997 · 339 citations

, , +15

Chemical reactions involved in the deep‐fat frying of foods1

Stephen S. Chang, R. J. Peterson, Chi‐Tang Ho · Journal of the American Oil Chemists Society · 1978 · 305 citations

, , +15

Effects of temperature and time on mutagen formation in pan-fried hamburger

Michael W. Pariza, Samy H. Ashoor, Fun Sun Chu et al. · Cancer Letters · 1979 · 233 citations

, , +12

Analysis of acrylamide and mechanisms of its formation in deep-fried products

Christian Gertz, Sabine Klostermann · European Journal of Lipid Science and Technology · 2002 · 227 citations

, , +13

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

Marı́a D. Guillén, Patricia Sancho Uriarte · Food Chemistry · 2011 · 187 citations

, , +17

1–5 of 171

Authors

585

  1. MJ
    Margaretha Jägerstad

    Lund University, Sweden

    5 publications · 316 citations

    5

    h-index

  2. JS
    James S. Felton

    Lawrence Livermore National Laboratory, United States

    5 publications · 363 citations

    5

    h-index

  3. FJ
    Francisco J. Morales

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    5 publications · 191 citations

    5

    h-index

  4. XL
    Xu Li

    Jiangnan University, China

    4 publications · 170 citations

    4

    h-index

  5. JH
    Jianhua Huang

    Jiangnan University, China

    4 publications · 170 citations

    4

    h-index

1–5 of 585

Institutions

196

  1. Beijing Technology and Business University

    Beijing, China

    7 h-index

    17 publications

    1K citations

  2. Lawrence Livermore National Laboratory

    Livermore, United States

    6 h-index

    24 publications

    1.5K citations

  3. Lund University

    Lund, Sweden

    5 h-index

    14 publications

    816 citations

  4. Jiangnan University

    Wuxi, China

    5 h-index

    32 publications

    1.6K citations

  5. Hacettepe University

    Ankara, Türkiye

    4 h-index

    6 publications

    270 citations

  6. University of Wisconsin–Madison

    Madison, United States

    4 h-index

    9 publications

    646 citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    4 h-index

    19 publications

    1.2K citations

  8. Transnational University Limburg

    Maastricht, Netherlands

    3 h-index

    11 publications

    292 citations

1–8 of 196

Venues

  1. Food Chemistry

    17 publications · 1.2K citations

    17

    h-index

  2. Journal of Agricultural and Food Chemistry

    10 publications · 559 citations

    10

    h-index

  3. Food and Chemical Toxicology

    10 publications · 527 citations

    10

    h-index

  4. Journal of the American Oil Chemists Society

    JAOCS · 9 publications · 532 citations

    9

    h-index

  5. Food Research International

    8 publications · 282 citations

    8

    h-index

1–5