Concepedia

Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying

Le Xin, Mingming Hu, Xin Ma, Shimin Wu, Jun Hao Yoong, Shiqing Chen, Azmil Haizam Ahmad Tarmizi, Guowen Zhang

Journal of Food Composition and Analysis · 2022 · 24 citations · 30 references

DOI

Concepts

References

30

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

Christine M. Seppanen, Qinghua Song, A. Saari Csallany · Journal of the American Oil Chemists Society · 2010 · 249 citations

, , +13

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking

Gemma Perelló, Roser Martí-Cid, Victòria Castell et al. · Food and Chemical Toxicology · 2008 · 215 citations

, , +15

Utilization of high‐oleic rapeseed oil for deep‐fat frying of French fries compared to other commonly used edible oils

Bertrand Matthäus · European Journal of Lipid Science and Technology · 2006 · 180 citations

, , +17

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

Salvatore Multari, Alexis Marsol‐Vall, Paulina Heponiemi et al. · Food Research International · 2019 · 164 citations

, , +17

Use of palm oil for frying in comparison with other high‐stability oils

Bertrand Matthäus · European Journal of Lipid Science and Technology · 2007 · 154 citations

, , +11