Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

(2011) Blanca Estela Enríquez-Fernández et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Frying stability of canola oil in presence of pumpkin seed and olive oils

(2010) Ashraf Gohari Ardabili et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Thermally oxidized palm olein exposure increases triglyceride polymer levels in rat small intestine

(2010) Raul Olivero David et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Substitution of trans fatty acids in foods on the Danish market

(2009) Anette Bysted et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Performance of palm olein in repeated deep frying and controlled heating processes

(2009) Geeta Bansal et al.   FOOD CHEMISTRY

OXIDATIVE AND FLAVOR STABILITY OF TORTILLA CHIPS FRIED IN EXPELLER PRESSED LOW LINOLENIC ACID SOYBEAN OIL

(2009) KATHLEEN WARNER   JOURNAL OF FOOD LIPIDS

Omega-3 Polyunsaturated Fatty Acids and Cardiovascular Diseases

(2009) Carl J. Lavie et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Frying Stability of Purified Mid-Oleic Sunflower Oil Triacylglycerols with Added Pure Tocopherols and Tocopherol Mixtures

(2009) Kathleen Warner et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying

(2009) Reza Farhoosh et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

(2008) Aman Mohammad Ziaiifar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

(2008) Reza Farhoosh et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Degradation and Nutritional Quality Changes of Oil During Frying

(2008) Felix A. Aladedunye et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Quality changes in mixtures of hydrogenated and non-hydrogenated oils during frying

(2008) Yungsheng Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE