Effects on edibility of reused frying oils in the catering industry

International Journal of Food Properties

Volumn 15, Issue 1, 2012, Pages 69-80

  Çaǧlar, Abdullah ^a   Duman, Erman ^b   Özcan, Mehmet Musa ^c  

^a AFYON KOCATEPE UNIVERSITY   (Turkey)

^b University of Namk Kemal   (Turkey)

^c SELCUK UNIVERSITY   (Turkey)

Author keywords

Fried oil chemistry; Fried vegetable oils

Indexed keywords

CATERING INDUSTRIES; COLD CONDITIONS; FAST-FOOD RESTAURANTS; FREE FATTY ACID; FRYING OIL; FRYING PROCESS; HUMAN NUTRITION; HYDROPEROXIDES; LINOLEIC; LINOLENIC; NATIONAL ECONOMY; PEROXIDE VALUE; POTATO PIECES; SUNFLOWER OIL; TRANS FATTY ACID; TURKISHS;

CHEMICAL ANALYSIS; INDUSTRY; OXIDATION; VEGETABLE OILS;

LINOLEIC ACID;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 84856255319     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942911003687272     Document Type: Article

References (22)

1. Totani, N.; Ohno, C.; Yamaguchi, A. 2006. Is the frying oil in deep-fried foods safe?. Journal of Oleo Science, 55 (9): 449-456.
2. st, 527 Ankara, Turkey: Hacettepe University Publisher.
3. Sidossis, L.S.; Coggan, A.R.; Gastaldelli, A.; Wolfe, R.R. 1995. Pathway of free fatty acid oxidation in human subjects. Implications for tracer studies. Journal of Clinical Investigation, 95: 278-284.
4. Sebedo, J.L.; Morn, O.; Vatele, J.M.; Grandgrard, A. 1989. Heat treatment of vegatable oils. Journal of American Oil Chemists Society, 66: 704-709.
5. Kaur, A.; Singh, N.; Ezekiel, R. 2008. Quality parameters of potato chips from different potato cultivars: Effect of prior storage and frying temperatures. International. Journal of Food Properties, 11 (4): 791-803.
6. Ganguly, A. 1994. Fats and Oils. Unilever Educational Booklet: Advanced Series,: 36-42.
7. Gkalp, H.Y, Nas, S.; nsal, M. 2001. Vegetable Oil Technology. Pamukkale niversity. Engineering Faculty, Denizli, No: 005
8. Salter, A. 1995. The influence of trans fatty acids on health. Clinical Science, 88: 373-374.
9. Viola, P.; Audisio, M. 1987. Olive Oil and Health. International Olive Oil Council, Madrid, Spain, 35
10. Frankel, E.N. 2006. Frying fats. In Lipid Oxidation, 121-129. UK: The Oily Press.
11. Cuesta, C.; Romero, A.; Muniz, F.J. 2001. Fatty acid changes in high oleic acid sunflower oil during successive deep-fat fryings of frozen foods. Food Science and Technology International, 7 (4): 317-328.
12. Kita, A.; Lisiska, G.; Goubowska, G. 2005. The Effects of Oils and Frying Temperatures on The Texture and Fat. Content of Potato Crisps, 25-51. Wroclaw, Poland: Department of Food Storage and Technology.
13. Christopherson, S.W.; Glass, R.L. 1969. Perparation of milk fat methyl esters by GC. Journal of Dairy Science, 52: 1289-1290.
14. AOCS. 1989. Fatty Acid Composition by GC: Cis and Trans Isomers, 4th, Vol. 1, Champaign, IL: Official Method Ce c-89; American Oil Chemists Society.
15. th, Bornova: Ege University, Engineering Faculty. Pub. No: 45, 39s.; zmir
16. AOAC. 1990. Official Methods of Analysis, 15th, Washington, DC: Association of Official Analytical Chemists.
17. Yldz, N.; Bircan, H. 2003. Research and Experimental Methods, 190 Erzurum: Atatrk University Pub. No. 57.
18. Keller, U.; Klaus, E.; Hirche, F.; Brandsch, C. 2003. Thermally oxidized fats dietary increase the susceptility of rat LDL to lipid peroxidation. The Journal of Nutrition, 122: 1075-1079.
19. Belitz, H.D.; Grosc, W. 1992. Lehrbuch der Lebensmittelchmie. In Vierte berarbeitete Auflage, 580-606. Berlin, Heidelberg, New York: Springer Verlag.
20. Kayahan, M. 1975. Oxidative deterioration oils and prohibit remedies, 14-18. Ankara: Ankara University Agriculture Faculty. Pub. 601. Review
21. Sobukola, P.; Awonorin, S.O.; Sanni, L.O.; Bamiro, F.O. 2008. Optimization of blanching conditions prior to deep fat frying of yam slices. International Journal of Food Properties, 11 (2): 379-391. (Pubitemid 351585305)
22. st, 277 Tekirda: Rebel Publisher.