1
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Chu M, Noh E, Lee KG. Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries. Food Sci Biotechnol 2024; 33:2275-2287. [PMID: 39145121 PMCID: PMC11319563 DOI: 10.1007/s10068-023-01494-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 11/11/2023] [Accepted: 11/27/2023] [Indexed: 08/16/2024] Open
Abstract
This study sought to analyze the oxidative products [acid value (AV), free fatty acids (FFA), conjugated dienoic acid (CDA), p-anisidine value (p-AV), antioxidant-prooxidant balance (APB) value] and toxic compounds [3-monochloropropane diol (3-MCPD), glycidyl ester (GE)] in edible oils after deep-frying. The deep-frying edible oils evaluated herein included soybean oil (S), palm oil (P), canola oil (C), grape seed oil (G), and a 1:1 blend (SC, SG, PC, PG, and CG). As frying time increased, the level of AV in PC, total FFA contents in CG, and p-AV in CG significantly increased up to 200%, 45.5%, and 410.5%, respectively (p < 0.05). The levels of 3-MCPD, and GE were 0.81-6.28 µg/mL and 0.14-2.84 µg/mL, respectively. The levels of 3-MCPD, GE, CDA, and APB changed significantly as frying time increased. Analysis of the correlation between oxidation products and toxic compounds indicated that the contents of 3-MCPD and palmitic acid were positively correlated. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01494-9.
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Affiliation(s)
- Mingi Chu
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea
| | - Eunjeong Noh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea
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2
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Fekadu D, Abera S, Weldemichael H. The influences of street food vendor frying equipment on the quality of frying oil. Heliyon 2024; 10:e28293. [PMID: 38586401 PMCID: PMC10998129 DOI: 10.1016/j.heliyon.2024.e28293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 03/10/2024] [Accepted: 03/15/2024] [Indexed: 04/09/2024] Open
Abstract
This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents. Specifically, six samples were collected from vendors utilizing an electric fryer constructed from stainless steel, while the remaining six samples were acquired from vendors employing a pan heated by wood or charcoal.The moisture content of fresh, in-use, and discarded oil samples, among other physical characteristics of the samples obtained from two types of vendors, was examined and found to vary between 0.14 and 0.44%, 0.19 and 0.52%, and 0.25 and 0.75%, respectively. Comparably, the refractive indices of oil samples that were fresh, in use, and discarded were 1.4595-1.4686, 1.4670-1.4885, and 1.4810-1.4960, in that order. Furthermore, the ranges of viscosities for fresh oil, oil samples in use, and oil samples that were discarded were 57.15-76.94, 100-196.50, and 210.22-288.50 mPa, respectively. Chemical properties, including % free fatty acid for similar samples, range from 0.22 to 1.30, 1.12 2.54, and 1.38-3.66%, respectively. Peroxide values of fresh, in-use, and discarded oil samples, have a maximum value of 11.19 meq/kg, 42.90, and 57.60 meq/kg, respectively. The iodine value showed the highest value for the fresh oil sample, while the minimum was obtained under discarded oil sample. The result indicated that they used low-quality oil. The values obtained after frying for samples collected from vendors who used a pan fryer heated with charcoal or wood fire deviated significantly from the requirements, indicating that the palm oil used by those street vendors was unsafe to consume because it could endanger the consumers' health.
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Affiliation(s)
- Dagmawit Fekadu
- Department of Food Technology and Process Engineering, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia
| | - Solomon Abera
- Department of Food Technology and Process Engineering, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia
| | - Helen Weldemichael
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
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3
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Manzoor S, Masoodi F, Rashid R, Ahmad M, Kousar MU. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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4
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Ye K, Wang Z, Chen P, Piao Y, Zhang K, Wang S, Jiang X, Cui X. A novel GAN-based regression model for predicting frying oil deterioration. Sci Rep 2022; 12:10424. [PMID: 35729239 PMCID: PMC9213417 DOI: 10.1038/s41598-022-13762-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 05/04/2022] [Indexed: 11/09/2022] Open
Abstract
Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What's concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well-being of people. For this reason, researchers proposed various detecting methods to assess frying oil deterioration. Some studies design sensor probe, others utilize spectroscopic related methods. However, these methods all need the participating of professionals and expensive instruments. Some of the methods can only function on a fixed temperature. To fix the defects of the above models, in this study, we make use of recent advances in machine learning, specifically generative adversarial networks (GAN). We propose a GAN-based regression model to predict frying oil deterioration. First, we conduct deep frying experiments and record the values of indexes we choose under different temperature and frying time. After collecting the data, we build a GAN-based regression model and train it on the dataset. Finally, we test our model on the test set and analyze the experimental results. Our results suggest that the proposed model can predict frying oil deterioration without experiments. Our model can be applied to other regression problems in various research areas, including price forecasting, trend analysis and so on.
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Affiliation(s)
- Kai Ye
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Zhenyu Wang
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China. .,Jiaxing Future Food Research Institute, Jiaxing, China.
| | - Pengyuan Chen
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Yangheran Piao
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Kuan Zhang
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic control, Wuhan, China
| | - Xiaoming Jiang
- Wuhan Institute for Food and Cosmetic control, Wuhan, China
| | - Xiaohui Cui
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China.
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5
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The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production. Food Res Int 2022; 155:111081. [DOI: 10.1016/j.foodres.2022.111081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 11/22/2022]
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6
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Manzoor S, Masoodi F, Rashid R. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Sakpetch P, Benchama O, Masniyom P, Salaipeth L, Kanjan P. Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:693-702. [PMID: 35153312 PMCID: PMC8814116 DOI: 10.1007/s13197-021-05064-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/07/2020] [Accepted: 03/10/2021] [Indexed: 02/03/2023]
Abstract
This study was done by dynamically monitoring the changes in bacterial composition, physicochemical characteristics, and volatile substances during fermentation of fermented fish sauce (budu). The degree of hydrolysis, TCA-soluble peptides, and nitrogen contents increased as the fermentation time progressed. A continuous decrease in peroxide value and thiobarbituric acid reactive substances was noted over 60 days of fermentation. A total of 44 volatile compounds were detected, and increases in volatile compounds, such as 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2-ethyl furan, with low odor thresholds values, might contribute to budu's flavor of the final product. Additionally, the relationship between evolving microbiota and the formation of flavor compounds was analyzed, and halophilic lactic acid bacteria was identified to be the most important bacterial contributing to flavor and aroma development. This finding will provide important information for improving the quality of budu in terms of flavor characteristics.
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Affiliation(s)
- Phat Sakpetch
- Waeng Agricultural Extension Office, Narathiwat, 96160 Thailand
| | - Omme Benchama
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand
| | - Payap Masniyom
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand ,Halal Institute, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
| | - Lakha Salaipeth
- School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok, 10150 Thailand
| | - Pochanart Kanjan
- Department of Agricultural and Fishery Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, 94000 Thailand
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8
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Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112568] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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11
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Wang Y, Wu X, McClements DJ, Chen L, Miao M, Jin Z. Effect of New Frying Technology on Starchy Food Quality. Foods 2021; 10:1852. [PMID: 34441629 PMCID: PMC8393420 DOI: 10.3390/foods10081852] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/29/2021] [Accepted: 08/04/2021] [Indexed: 11/17/2022] Open
Abstract
Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people's health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.
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Affiliation(s)
- Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Xianglei Wu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | | | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
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12
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Nawaz A, Danish A, Ali SW, Muhammad Shahbaz H, Khalifa I, Ahmed A, Irshad S, Ahmad S, Ahmed W. Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology Key Laboratory of Plant Functional Genomics of the Ministry of Education College of Agriculture Yangzhou University Yangzhou P.R. China
- Institute of Agricultural Sciences University of the Punjab Lahore Pakistan
| | - Ahsan Danish
- Institute of Agricultural Sciences University of the Punjab Lahore Pakistan
| | | | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan
| | - Ibrahim Khalifa
- Food Technology Department Faculty of Agriculture Benha University Moshtohor Egypt
| | - Aftab Ahmed
- Department of Nutritional Sciences Government College University Faisalabad Pakistan
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Wuhan P.R. China
| | - Shakeel Ahmad
- Facultad de Ciencias Instituto de Farmacia Universidad Austral de Chile Valdivia Chile
| | - Waqas Ahmed
- Department of Biomedical and Diagnostic Science University of Tennessee Knoxville TN USA
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13
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Su Y, Gao J, Tang S, Feng L, Azam SMR, Zheng T. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Crit Rev Food Sci Nutr 2021; 62:5183-5202. [PMID: 33563022 DOI: 10.1080/10408398.2021.1882933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.
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Affiliation(s)
- Ya Su
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Jiayue Gao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Song Tang
- Herbert Gleiter Institute of Nanoscience, Nanjing University of Science and Technology, Nanjing, Jiangsu, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Tiesong Zheng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
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14
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Ahmad SNS, Tarmizi AHA, Razak RAA, Jinap S, Norliza S, Sulaiman R, Sanny M. Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets. Foods 2021; 10:257. [PMID: 33513727 PMCID: PMC7912009 DOI: 10.3390/foods10020257] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/10/2020] [Accepted: 12/12/2020] [Indexed: 11/17/2022] Open
Abstract
This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.
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Affiliation(s)
- Siti Nur Syahirah Ahmad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
| | - Azmil Haizam Ahmad Tarmizi
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Raznim Arni Abd Razak
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Selamat Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Saparin Norliza
- Sime Darby Research Sdn. Bhd., Lot 2664, Jalan Pulau Carey, Pulau Carey 42960, Selangor, Malaysia;
| | - Rabiha Sulaiman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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15
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Devi S, Zhang M, Ju R, Bhandari B. Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100753] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Devi S, Zhang M, Ju R, Bhandari B. Recent development of innovative methods for efficient frying technology. Crit Rev Food Sci Nutr 2020; 61:3709-3724. [DOI: 10.1080/10408398.2020.1804319] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Shoma Devi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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17
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van Ruth SM, van der Veeken J, Dekker P, Luning PA, Huisman W. Feeding fiction: Fraud vulnerability in the food service industry. Food Res Int 2020; 133:109158. [PMID: 32466937 DOI: 10.1016/j.foodres.2020.109158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 02/24/2020] [Accepted: 03/07/2020] [Indexed: 10/24/2022]
Abstract
This study examines fraud vulnerability in the food service industry; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector situation. The 15 food service operators rated high vulnerability for 40% of the fraud indicators. This is considerably more than food manufacturers, wholesalers and retailers did previously. In particular, more opportunities and fewer controls were noted. Overall fraud vulnerability was more determined by the type of food service operator than by the type of food product. Casual dining restaurants appeared most vulnerable, followed by fine dining restaurants. Mass caterers seemed the least vulnerable operators, because they had more adequate food fraud controls in place. Considering its high vulnerability, reinforcement of mitigation measures in the food service industry is urgently recommended.
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Affiliation(s)
- Saskia M van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands.
| | - Joris van der Veeken
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Pieter Dekker
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - Pieternel A Luning
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Wim Huisman
- Faculty of Law, VU University Amsterdam, De Boelelaan 1105, 1081 HV Amsterdam, the Netherlands
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18
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Kaur A, Singh B, Kaur A, Singh N. Changes in chemical properties and oxidative stability of refined vegetable oils during short‐term deep‐frying cycles. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14445] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Amarbir Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
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19
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Model for prediction of the carbonyl value of frying oil from the initial composition. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108660] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Liu Z, Zhou D, Rakariyatham K, Xie H, Li D, Zhu B, Shahidi F. Impact of Frying on Changes in Clam (
Ruditapes philippinarum
) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12293] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhong‐Yuan Liu
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Kanyasiri Rakariyatham
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Hong‐Kai Xie
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural University, Qinghua East Road, Haidian District Beijing 100083 China
| | - De‐Yang Li
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Bei‐Wei Zhu
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural University, Qinghua East Road, Haidian District Beijing 100083 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Dagu South Road, Hexi District Tianjin 300457 PR China
| | - Fereidoon Shahidi
- Department of BiochemistryMemorial University of Newfoundland, 230 Elizabeth Ave. St. John's NL A1B3X9 Canada
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21
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Different Processing Practices and the Frying Life of Refined Canola Oil. Foods 2019; 8:foods8110527. [PMID: 31652948 PMCID: PMC6915514 DOI: 10.3390/foods8110527] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 10/19/2019] [Accepted: 10/21/2019] [Indexed: 11/16/2022] Open
Abstract
Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Samples were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p < 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the individual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability.
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22
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Khor YP, Hew KS, Abas F, Lai OM, Cheong LZ, Nehdi IA, Sbihi HM, Gewik MM, Tan CP. Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles. Foods 2019; 8:foods8100475. [PMID: 31614487 PMCID: PMC6836202 DOI: 10.3390/foods8100475] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 01/23/2023] Open
Abstract
The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.
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Affiliation(s)
- Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
| | - Khai Shin Hew
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
| | - Faridah Abas
- Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
- Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China.
| | - Ling Zhi Cheong
- Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China.
| | - Imededdine Arbi Nehdi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia.
- Chemistry Department, El Manar Preparatory Institute for Engineering Studies, Tunis El Manar University, P.O. Box 244, Tunis 2092, Tunisia.
| | - Hassen Mohamed Sbihi
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia.
| | - Mohamed Mossad Gewik
- Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia.
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia.
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23
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Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil? J FOOD QUALITY 2019. [DOI: 10.1155/2019/6580320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.
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24
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Esfarjani F, Khoshtinat K, Zargaraan A, Mohammadi‐Nasrabadi F, Salmani Y, Saghafi Z, Hosseini H, Bahmaei M. Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Sci Nutr 2019; 7:2302-2311. [PMID: 31367358 PMCID: PMC6657716 DOI: 10.1002/fsn3.1072] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/23/2019] [Accepted: 04/24/2019] [Indexed: 11/25/2022] Open
Abstract
This cross-sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standard values. The means (±SD) of the physicochemical indicators of the rancidity in the discarded oils were as follows: peroxide value, 3.06 (0.51) (mEq/kg); free fatty acids content, 1.52 (2.26) (%); p-anisidine value, 57.63 (4.02) (mEq/kg); total oxidation value, 64.53 (4.15); total polar compounds (TPC), 20.19 (1.02) (%); viscosity, 107.87 (2.35) (cp); and red color, 9.64 (0.84). Positive correlations were found between the TPC, viscosity, and red color (p ≤ 0.01) of the oil samples. The majority of discarded oil from fast food restaurants were overdegraded containing hazardous secondary oxidative products, and also, the consumption of nonstandard frying oil has increased in fast food restaurants. Policymakers should develop guidelines to determine whether and when frying oils should be discarded and consider the consumption of overdegraded oils as a public health hazard.
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Affiliation(s)
- Fatemeh Esfarjani
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Khadijeh Khoshtinat
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Aziz Zargaraan
- Department of Chemistry, Tehran North Branch TehranIslamic Azad University (IAU)TehranIran
| | - Fatemeh Mohammadi‐Nasrabadi
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Yeganeh Salmani
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Zahra Saghafi
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Hedayat Hosseini
- Food Technology Department, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Manochehr Bahmaei
- Department of Chemistry, Tehran North Branch TehranIslamic Azad University (IAU)TehranIran
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25
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Wawire M, Tsighe N, Mahmud A, Abraha B, Wainaina I, Karimi S, Abdulkerim Z. Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.03.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Udomkun P, Niruntasuk P, Innawong B. Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13931] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Bhundit Innawong
- Faculty of Engineering and Industrial Technology, Department of Food Technology Silpakorn University Nakhon Pathom Thailand
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27
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Affiliation(s)
- Geoffrey K. Maiyoh
- Department of Medical Biochemistry, School of Medicine, Moi University, Eldoret, Kenya
- Johannesburg Institute for Advanced Study, University of Johannesburg, Johannesburg, South Africa
| | - Vivian C. Tuei
- Department of Chemistry and Biochemistry, School of Science, University of Eldoret, Eldoret, Kenya
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28
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Abrahale K, Sousa S, Albuquerque G, Padrão P, Lunet N. Street food research worldwide: a scoping review. J Hum Nutr Diet 2018; 32:152-174. [DOI: 10.1111/jhn.12604] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- K. Abrahale
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - S. Sousa
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - G. Albuquerque
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
| | - P. Padrão
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Faculdade de Ciências da Nutrição; Alimentação da Universidade do Porto; Porto Portugal
| | - N. Lunet
- EPIUnit - Unidade de Investigação em Epidemiologia; Instituto de Saúde Pública; Universidade do Porto; Porto Portugal
- Departamento de Ciências da Saúde Pública e Forenses e Educação Médica; Faculdade de Medicina da Universidade do Porto; Porto Portugal
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29
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Physicochemical and microbiological characteristics of fresh Indian mackerel, spotted sardine and yellowtail scad, from Eritrea Red Sea waters. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Liu X, Hoshino N, Wang S, Masui E, Chen J, Zhang H. A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700528] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaofang Liu
- Faculty of Bioresource SciencesAkita Prefectural UniversityKaidobata‐Nishi 241‐438, Shimoshinjo‐Nakano, Akita‐shiAkita 010‐0195Japan
| | - Nozomi Hoshino
- Faculty of Bioresource SciencesAkita Prefectural UniversityKaidobata‐Nishi 241‐438, Shimoshinjo‐Nakano, Akita‐shiAkita 010‐0195Japan
- Japan Food Research LaboratoriesTokyo 151‐0062Japan
| | - Shuo Wang
- Faculty of Bioresource SciencesAkita Prefectural UniversityKaidobata‐Nishi 241‐438, Shimoshinjo‐Nakano, Akita‐shiAkita 010‐0195Japan
| | - Eitaro Masui
- Faculty of Bioresource SciencesAkita Prefectural UniversityKaidobata‐Nishi 241‐438, Shimoshinjo‐Nakano, Akita‐shiAkita 010‐0195Japan
| | - Jieyu Chen
- Faculty of Bioresource SciencesAkita Prefectural UniversityKaidobata‐Nishi 241‐438, Shimoshinjo‐Nakano, Akita‐shiAkita 010‐0195Japan
| | - Han Zhang
- Faculty of Bioresource SciencesAkita Prefectural UniversityKaidobata‐Nishi 241‐438, Shimoshinjo‐Nakano, Akita‐shiAkita 010‐0195Japan
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