Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying-Reference-Cited by-同舟云学术

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Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Published:2015-11-19 Issue:3 Volume:40 Page:353-361
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Abenoza María¹,De Las Heras Patricia¹,Benito Marta¹,Oria Rosa¹,Sánchez-Gimeno Ana Cristina¹

Affiliation:

1. Tecnología de los Alimentos; Facultad de Veterinaria; Universidad de Zaragoza; C/ Miguel Servet 177 CP 50013 Zaragoza Spain

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12612/fullpdf

Reference35 articles.

1. Oxidative stability and changes in chemical composition of extra virgin olive oils after short-term deep-frying of french fries;Akil;J. Am. Oil Chem. Soc.,2015

2. How heating affects extra virgin olive oil quality indexes and chemical composition;Allouche;J. Agric. Food Chem.,2007

3. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan frying of potatoes;Andrikopoulos;Int. J. Food Sci. Technol.,2002

4. Boletín Oficial del Estado 1989 Norma de Calidad de los aceites y grasas calentados

5. Influence of thermal treatments simulating cooking processes on the polyphenol content in Virgin olive oil;Brenes;J. Agric. Food Chem.,2002

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1. Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips;Heliyon;2024-09

2. Evaluation of the qualitative properties of the oil extracted from the mixture of Helianthus annuus and Nigella sativa seeds during heating;Scientific Reports;2024-07-30

3. Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy;International Journal of Gastronomy and Food Science;2023-09

4. A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach;Foods;2023-02-01

5. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food;Food Chemistry;2022-06

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