Cyclic FA monomers in high-oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes-Reference-Cited by-同舟云学术

Cyclic FA monomers in high-oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes

Published:2003-05 Issue:5 Volume:80 Page:437-442
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Romero A.¹²,Cuesta C.³²,Sánchez-Muniz F. J.¹²

Affiliation:

1. ; Departmento de Nutrición y Bromatología 1 (Nutrición), Sección Lípidos (Consejo Superior de Investigaciónes Científicas-Universidad Complutense Madrid); 23040 Madrid Spain

2. ; Facultad de Farmacia; Universidad Complutense; 23040 Madrid Spain

3. ; Instituto de Nutrición y Bromatología (Consejo Superior de Investigaciónes Científicas-Universidad Complutense Madrid); 23040 Madrid Spain

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

1. High-Performance Size-Exclusion Chromatography of Polar Compounds in Heated and Nonheated Fat;Dobarganes;Fat Sci. Technol.,1988

2. Effect of Oil Replenishment During Deep-Fat Frying of Frozen Foods in Sunflower Oil and High-Oleic Acid Sunflower Oil;Romero;J. Am. Oil Chem. Soc.,1998

3. Cyclic Fatty Acid Monomers and Thermoxidative Alteration Compounds Formed During Frying of Frozen Foods in Extra Virgin Olive Oil;Romero;Ibid.,2000

4. Cyclic Fatty Acids: Natural Sources, Formation During Heat Treatment, Synthesis and Biological Properties;Sebedio;Prog. Lipid Res.,1989

5. Decreased Food Efficiency Ratio, Growth Retardation and Changes in Liver Fatty Acid Composition in Rats Consuming Thermally Oxidized and Polymerized Sunflower Oil Used for Frying;López-Varela;Food Chem. Toxical.,1995

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Caution! Contents were hot: Novel biomarkers to detect the heating of fatty acids in residues from pottery use;Journal of Archaeological Science;2023-11

2. Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions;ACS Food Science & Technology;2021-05-21

3. Comparative Analysis of the Effects of Domestic Frying and Storage on Some Selected Oil Samples from Local and Commercial Sources;Earthline Journal of Chemical Sciences;2019-12-05

4. Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology;Food Reviews International;2019-07-23

5. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices;Grasas y Aceites;2018-01-08