Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 8, 2009, Pages 647-661

  Hack, Danielle M ^a   Bordi Jr , Peter L ^a   Hessert Jr , S William ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Deep fat frying; Foodservice; Oil stability; Sensory evaluation; Trans fats

Indexed keywords

OIL; TRANS FATTY ACID;

ARTICLE; CATERING SERVICE; FOOD AND DRUG ADMINISTRATION; FOOD INDUSTRY; FRYING; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; NUTRITIONAL ASSESSMENT; PERFORMANCE; SENSORY ANALYSIS; SENSORY EVALUATION; TASTE PREFERENCE;

COLOR; CONSUMER SATISFACTION; COOKERY; DIETARY FATS, UNSATURATED; FATTY ACIDS; HUMANS; HYDROGENATION; PEROXIDES; QUALITY CONTROL; SENSATION; SOLANUM TUBEROSUM; TIME FACTORS; TRANS FATTY ACIDS; VEGETABLES;

EID: 70450228655     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637480802011128     Document Type: Article

References (14)

1. Boskou D, Elmadfa I. 1991. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures. Lancaster, PA: Technomic Publishing. pp 16-18, 69-105, 143- 145, 239-245.
2. Dausch JG. 2002. Trans-fatty acids: A regulatory update. J Am Diet Assoc 102(1):18.
3. Erickson M. 2007. Deep frying: Deep frying chemistry, nutrition, and practical applicatio. 2nd ed. Champagne, IL: AOCS Press. pp 22-44, 399-404.
4. Food and Drug Administration. 2004. FDA asked to ban harmful fats from food. Available online at: www.keepmedia.com/pubs/HealthDay (accessed 14 February 2006).
5. Food Navigator. 2007. Nestle continues to remove Trans fats from global food products. Available online at: www.foodnavigator.com/news/ng.aspid=59473- nestl-continues-to (accessed 23 August 2007).
6. Harvard School of Public Health. 2007. Hidden fat exposed. Available online at: http://www.hsph.harvard.edu/nutritionsource/Transfats.html (accessed 3 October 2007).
7. Hasert RC. 1991. Introduction to fats and oils technology. Champaign, IL: American Oil Chemists' Society. pp 114-136.
8. Katan MB, Zock PL, Mensink RP. 1995. Trans fatty acids and their effects on lipoproteins in humans. Annu Rev Nutr 15:473-493.
9. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. 2006. Medical progress: Trans fatty acids and cardiovascular disease. N Engl J Med 35415:1601-1615.
10. New York City Department of Health and Mental Hygiene. 2007. Take the trans fat out of New York. Available online at: http://www.nyc.gov/html/doh/ html/cardio/cardio-Transfat-healthcode-faq.shtml (accessed 4 October 2007).
11. O'Brien R. 2004. Fats and oils: Formulating and processing for applications. 2nd ed. Boca Raton, FL: CRC Press. pp 13-31, 193-196, 208, 344-354.
12. Stampfer M.J., Sacks F.M., Salvini S., Willitt W.C., Hennekens C.H. 1991. A prospective study of cholesterol, apolipoproteins, and the risk of myocardial infarction. New England Journal of Medicine 325:373-381.
13. Weise, E. 2004. Latest consumer hook: Trans fat-free snacks. Originally appeared in USA TODAY; Retrieved from www.keepmedia.com/pubs/USATODAY. (Accessed February 16, 2006.
14. Willett WC, Stampfer MJ, Manson JE, Colditz GA, Speizer FE, Rosner BA, Sampson LA, Hennekens CH. 1993. Intake of Trans fatty acids and risk of coronary heart disease among women. Lancet 341:581-585.