Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala

References (45)

1. 1 Effects of free fatty acids on oxidative stability of vegetable oil [DOI]
2. 2 Trans fats—sources, health risks and alternative approach - A review [DOI]
3. 3 Study on the oxidative rate and prooxidant activity of free fatty acids [DOI]
4. 4 Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils [DOI]
5. 5 Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying [DOI]
6. 6 Comparison of Oxidative Stability among Edible Oils under Continuous Frying Conditions [DOI]
7. 7 Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils [DOI]
8. 8 Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value [DOI]
9. 9 Effect of fatty acid composition of oils on flavor and stability of fried foods [DOI]
10. 10 The effects of antioxidants on changes in oils during heating and deep frying [DOI]
11. 11 The influence of potato chemical composition on crisp texture [DOI]
12. 12 Chemical and physical analyses and sensory evaluation of six deep‐frying oils [DOI]
13. 13 Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods [DOI]
14. 14 Frying performance of low‐linolenic acid soybean oil [DOI]
15. 15 Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough [DOI]
16. 16 Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying [DOI]
17. 17 Effect of oil replenishment during deep‐fat frying of frozen foods in sunflower oil and high‐oleic acid sunflower oil [DOI]
18. 18 The evaluation of frying oils with the p‐Anisidine value [DOI]
19. 19 The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep‐fat frying [DOI]
20. 20 Trans fatty acid production in deep fat frying of frozen foods with different oils and frying modalities [DOI]
21. 21 Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying [DOI]
22. 22 Estimation of total free fatty acid and cholesterol content in some commercial edible oils in Ethiopia, Bahir DAR [DOI]
23. 23 Nutritional and health aspects related to frying (I).
24. 24 ANTIRADICAL PERFORMANCE AND PHYSICOCHEMICAL CHARACTERISTICS OF VEGETABLE OILS UPON FRYING OF FRENCH FRIES: A PRELIMINARY COMPARATIVE STUDY [DOI]
25. 25 Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers [DOI]
26. 26 Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges [DOI]
27. 27 Authentication of Extra Virgin Olive Oil from Sesame Oil Using FTIR Spectroscopy and Gas Chromatography [DOI]
28. 28 Effects of Fatty Acids on the Oxidative Stability of Soybean Oil [DOI]
29. 29 Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures [DOI]
30. 30 Deterioration of sunflower seed oil under simulated frying conditions and during small‐scale frying of potato chips [DOI]
31. 31 The protective role of water injection on oil quality in deep fat frying conditions [DOI]
32. 32 Oxidative Stability of Fish Oil Blended with Butter [DOI]
33. 33 Effect of after‐cooking darkening inhibitors on stability of frying oil and quality of french fries [DOI]
34. 34 Quality Assessment of Palm Products upon Prolonged Heat Treatment [DOI]
35. 35 Evaluation of some physicochemical parameters of selected brands of vegetable oils sold in Ilorin metropolis [DOI]
36. 36 Effects of Continuous Deep-fat Frying on the Physicochemical Properties of Assorted Brands of Edible Cooking Oils Sold in Greater Metropolitan Kampala [DOI]
37. 37 COMPARATIVE STUDIES ON PHYSICAL PROPERTIES OF VEGETABLE OILS AND THEIR BLENDS AFTER FRYING [DOI]
38. 38 Chemical Reactions Taken Place During deep-fat Frying and Their Products: A review
39. 39 Detection of FFA and PV Values Using FTIR for Quality Measurement in Palm Oil Frying Activities
40. 40 Spectroscopic screening of assorted pigmented vegetables and fruits common in metropolitan Kampala culinary recipes for anthocyanins [DOI]
41. 41 Evaluation of physicochemical changes in cooking oil during heating [DOI]
42. 42 Thermooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles
43. 43 Effect of deep-fat frying on chemical properties of edible vegetable oils used by senegalese households [DOI]
44. 44 Studies on deep fat frying-changes during heating of oil.
45. 45 Animal and vegetable fats and oils. Determination of iodine value [DOI]

Cited by 29

Showing 9 of 29 known citations — external sources report more than can currently be individually listed.

Related research

• Effect of Spoilage by Lipolytic Fungi Strains on Free Fatty Acids (FFA) Formation in Fermented and Dry Cocoa Beans — shares topic coverage
• Biochemical Composition of Chlorella vulgaris Grown on Sugarcane Molasses — shares topic coverage
• Free Fatty Acids and Cocoa Butter Quality Traits: Causes and Impact on Consumers’ Health — shares topic coverage
• Determination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India — shares topic coverage
• Biosynthesis and Characterization of Algae oil Obtained from Chlorella vulgaris — shares topic coverage