Frying 299 12.5 Sources of further information and advice BLUMENTHAL MM(1987), Optimum frying: theory and practice, Piscataway, NJ, Libra Laboratories BOSKOU D and ELMADFA I(1999), Frying of food, Lancaster, PA, Technomic Publishing PERKINS E G and ERICKSON M D(1996), Deep frying: chemistry, nutrition and practical application, Champaign, IL, AOCS CORNY J(1989), 'Flavor chemistry of deep fat frying in oil,, in Min D B, Smouse T H, ng(eds), Flavour Chemistry of Lipid Foods, Champaign, IL, AOCS, 113-55 special issue on deep frying(1998), Grasas Aceites, 49, No. 3/4 A special issue on deep frying(2000), Eur J Lipid Sci Technol, 102, No. 8/9 12.6 References ATEBA P and MITTAL G S(1994), 'Dynamics of crust formation and kinetics of quality changes during frying of meatballs, J Food Sci, 59, 1275-8, 1290 BAUMANN B and ESCHER F(1995), ' Mass and heat transfer during deep-fat frying of potato slices, I. Rate of drying and oil uptake, Lebensm Wiss Technol, 28, 395-403 BLUMENTHAL MM and sToCKlER JR(1986), ' lsolation and detection of alkaline contam- inant materials in used frying oils, J Am Oil Chem Soc, 63, 687-8 BLUMENTHAL MM and STIER R F(1991),Optimization of deep-fat frying operation Trends Food Sci Technol. 2. 144-8 CALIFANO A N and CALVELO A(1987),'Adjustment of surface concentration of reducing sugars before frying of potato strips, J Food Process Preserv, HANG SS, PETERSON R J and HO C T(1978), Chemical reactions involved in the deep- fat frying of foods, J Am Oil Chem Soc, 55, 718-2 CHE MAN Y B and HUSSIN WRw(1998), 'Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut,, J Food Lipids, 5, 197-210 CHE MAN Y B and TAN CP(1999), 'Effects of natural and synthetic antioxidants on chang in refined, bleached and deodorized palm olein during deep-fat frying of potato chip AOCS,76.331-9 CHUN H K and HOC T(1997), Volatile nitrogen-containing compounds generated from Maillard reactions under simulated frying conditions, J Food Lipids, 4, 239-44 DOBARGANES C, MARQUEZ-RUIZ G and vELASco J(2000), 'Interactions between fat and food during deep frying, Eur J Lipid Sci Technol, 102, 521-8 FILLION L and HENRY C JK(1998), 'Nutrient losses and gains during frying, Int J Food ci Nutr,49,157-6 FIRESTONED(1993), Worldwide regulation of frying fats and oils, INFORM, 4, 1366-71 FUJISAKI M, MORI S, ENDO Y and FUJIMOTO K(2000), " The effect of oxygen concentration on oxidative deterioration in heated high-oleic safflower oil,. JAOCS. 77. 231-4 FUKUDA M I, KUMISADA Y and TOYOSAWA I(1989), 'Some properties and in vitro digestibi ity of fried and roasted soybean proteins, Nihon Eiyo Shokuryo Gakkaishi, 42, 305-11 GERTZ C, KLOSTERMANN s and KOCCHAR S P(2000), Testing and comparing oxidative tability of vegetable oils and fats at frying temperature, Eur J Lipid Sci Technol, 102 43-51 GORDON M H and KOURIMSKA L(1995),'Effect of antioxidants on losses of tocopherols during deep-fat frying, Food Chem, 52, 175-77 KIMURA M, ITOKAWA Y and FUJISAWA M(1991), 'Cooking losses of thiamin in food and its nutritional significance, J Nutr Sci Vitaminol Suppl, 36, 17-24 KOCHHAR S P(2000), 'Stabilization of frying oils with natural antioxidative compone Eur J Lipid Sci Techno, 102, 552-912.5 Sources of further information and advice blumenthal m m (1987), Optimum frying: theory and practice, Piscataway, NJ, Libra Laboratories boskou d and elmadfa i (1999), Frying of food, Lancaster, PA, Technomic Publishing perkins e g and erickson m d (1996), Deep frying: chemistry, nutrition and practical application, Champaign, IL, AOCS pokorny´ j (1989), ‘Flavor chemistry of deep fat frying in oil’, in Min D B, Smouse T H, (eds), Flavour Chemistry of Lipid Foods, Champaign, IL, AOCS, 113–55 A special issue on deep frying (1998), Grasas Aceites, 49, No. 3/4 A special issue on deep frying (2000), Eur J Lipid Sci Technol, 102, No. 8/9 12.6 References ateba p and mittal g s (1994), ‘Dynamics of crust formation and kinetics of quality changes during frying of meatballs’, J Food Sci, 59, 1275–8, 1290 baumann b and escher f (1995), ‘Mass and heat transfer during deep-fat frying of potato slices, I. Rate of drying and oil uptake’, Lebensm Wiss Technol, 28, 395–403 blumenthal m m and stockler j r (1986), ‘Isolation and detection of alkaline contam￾inant materials in used frying oils’, J Am Oil Chem Soc, 63, 687–8 blumenthal m m and stier r f (1991), ‘Optimization of deep-fat frying operations’, Trends Food Sci Technol, 2, 144–8 califano a n and calvelo a (1987), ‘Adjustment of surface concentration of reducing sugars before frying of potato strips’, J Food Process Preserv, 12, 1–9 chang s s, peterson r j and ho c t (1978), ‘Chemical reactions involved in the deep￾fat frying of foods’, J Am Oil Chem Soc, 55, 718–27 che man y b and hussin w r w (1998), ‘Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut’, J Food Lipids, 5, 197–210 che man y b and tan c p (1999), ‘Effects of natural and synthetic antioxidants on changes in refined, bleached and deodorized palm olein during deep-fat frying of potato chips’, JAOCS, 76, 331–9 chun h k and ho c t (1997), ‘Volatile nitrogen-containing compounds generated from Maillard reactions under simulated frying conditions’, J Food Lipids, 4, 239–44 dobarganes c, márquez-ruiz g and velasco j (2000), ‘Interactions between fat and food during deep frying’, Eur J Lipid Sci Technol, 102, 521–8 fillion l and henry c j k (1998), ‘Nutrient losses and gains during frying’, Int J Food Sci Nutr, 49, 157–68 firestone d (1993), ‘Worldwide regulation of frying fats and oils’, INFORM, 4, 1366–71 fujisaki m, mori s, endo y and fujimoto k (2000), ‘The effect of oxygen concentration on oxidative deterioration in heated high-oleic safflower oil’, JAOCS, 77, 231–4 fukuda m, kumisada y and toyosawa i (1989), ‘Some properties and in vitro digestibil￾ity of fried and roasted soybean proteins’, Nihon Eiyo Shokuryo Gakkaishi, 42, 305–11 gertz c, klostermann s and kocchar s p (2000), ‘Testing and comparing oxidative stability of vegetable oils and fats at frying temperature’, Eur J Lipid Sci Technol, 102, 543–51 gordon m h and kourimska l (1995), ‘Effect of antioxidants on losses of tocopherols during deep-fat frying’, Food Chem, 52, 175–77 kimura m, itokawa y and fujisawa m (1991), ‘Cooking losses of thiamin in food and its nutritional significance’, J Nutr Sci Vitaminol Suppl, 36, 17–24 kochhar s p (2000), ‘Stabilization of frying oils with natural antioxidative components’, Eur J Lipid Sci Technol, 102, 552–9 Frying 299