Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

Alice Thürer; Michael Granvogl

doi:10.1021/acs.jafc.6b04749

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.6b04749 ◽

2016 ◽

Vol 64 (47) ◽

pp. 9107-9115 ◽

Cited By ~ 15

Author(s):

Alice Thürer ◽

Michael Granvogl

Keyword(s):

Fats And Oils ◽

Deep Frying

Download Full-text

Tests to monitor quality of deep-frying fats and oils

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200401049 ◽

2004 ◽

Vol 106 (11) ◽

pp. 766-771 ◽

Cited By ~ 39

Author(s):

Richard F. Stier

Keyword(s):

Fats And Oils ◽

Deep Frying ◽

Frying Fats

Download Full-text

Comparative Studies on the Generation of Acrolein as Well as of Aroma-Active Compounds during Deep-Frying with Different Edible Vegetable Fats and Oils

ACS Symposium Series - Recent Advances in the Analysis of Food and Flavors ◽

10.1021/bk-2012-1098.ch009 ◽

2012 ◽

pp. 129-136 ◽

Cited By ~ 1

Author(s):

Alice Ewert ◽

Michael Granvogl ◽

Peter Schieberle

Keyword(s):

Comparative Studies ◽

Fats And Oils ◽

Deep Frying ◽

Active Compounds

Download Full-text

Quality and consumption of oxidized lipids from deep-frying fats and oils in New Zealand

Journal of the American Oil Chemists Society ◽

10.1007/s11746-997-0026-z ◽

1997 ◽

Vol 74 (9) ◽

pp. 1065-1068 ◽

Cited By ~ 10

Author(s):

R. J. Lake ◽

P. Scholes

Keyword(s):

New Zealand ◽

Fats And Oils ◽

Oxidized Lipids ◽

Deep Frying ◽

Frying Fats

Download Full-text

Determination of polymerized triglycerides content in deep-frying fats and oils

European Journal of Lipid Science and Technology ◽

10.1002/1438-9312(200102)103:2<114::aid-ejlt114>3.0.co;2-z ◽

2001 ◽

Vol 103 (2) ◽

pp. 114-116 ◽

Cited By ~ 1

Author(s):

Christian Gertz

Keyword(s):

Fats And Oils ◽

Deep Frying ◽

Frying Fats

Download Full-text

A new analytical and statistical approach to predict the sensory properties of deep frying fats and oils to determine the point of discard during processing

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201600393 ◽

2017 ◽

Vol 119 (11) ◽

pp. 1600393 ◽

Cited By ~ 3

Author(s):

Christian Gertz ◽

Felix Aladedunye ◽

Bertrand Matthäus

Keyword(s):

Statistical Approach ◽

Fats And Oils ◽

Sensory Properties ◽

Deep Frying ◽

Frying Fats

Download Full-text

Methods for sampling animal and vegetable fats and oils

10.3403/00083358u ◽

2015 ◽

Keyword(s):

Fats And Oils

Download Full-text

Animal and vegetable fats and oils. Sampling

10.3403/00578907u ◽

2015 ◽

Keyword(s):

Fats And Oils

Download Full-text

Animal and vegetable fats and oils. Determination of copper, iron and nickel contents. Graphite furnace atomic absorption method

10.3403/02188795u ◽

2015 ◽

Keyword(s):

Atomic Absorption ◽

Graphite Furnace ◽

Fats And Oils ◽

Absorption Method ◽

Atomic Absorption Method ◽

Graphite Furnace Atomic Absorption ◽

Determination Of Copper

Download Full-text

Animal and vegetable fats and oils. Determination of anisidine value

10.3403/02327776u ◽

2015 ◽

Keyword(s):

Fats And Oils ◽

Anisidine Value

Download Full-text

Animal and vegetable fats and oils. Determination of content of polar compounds

10.3403/02576876 ◽

2002 ◽

Keyword(s):

Fats And Oils ◽

Polar Compounds

Download Full-text