Changes in chemical composition of frozen coated fish products during deep-frying. (Q54626092)

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29 February 2020

title

Changes in chemical composition of frozen coated fish products during deep-frying (English)

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29 February 2020

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ChEBI release 2020-05-28

ChEBI ID

207496

author

Trinidad Perez-Palacios

1

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29 February 2020

Susana Casal

3

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29 February 2020

Isabel Ferreira

4

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author name string

Catarina Petisca

2

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publication date

11 November 2013

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International Journal of Food Sciences and Nutrition

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published in

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volume

65

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issue

2

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page(s)

212-218

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Subacute (28-day) toxicity of furfural in Fischer 344 rats: a comparison of the oral and inhalation route.

29 February 2020

cites work

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Trans, trans-2,4-decadienal, a product found in cooking oil fumes, induces cell proliferation and cytokine production due to reactive oxygen species in human bronchial epithelial cells.

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Mechanism and reduction of fat uptake in deep-fat fried foods

21 January 2018

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Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef

21 January 2018

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Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural

21 January 2018

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Volatile compounds in Iberian dry-cured loin.

21 January 2018

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Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

21 January 2018

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Monitoring cytotoxic potentials of furfuryl alcohol and 2-furyl methyl ketone in mice

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Effects of cooking oil fumes on the genotoxicity and oxidative stress in human lung carcinoma (A-549) cells

21 January 2018

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Volatile components of dry cured Iberian ham

21 January 2018

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Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

21 January 2018

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Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design

21 January 2018

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Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil

21 January 2018

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10.3109/09637486.2013.854739

21 January 2018

Identifiers

DOI

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