Chemical reactions involved in the deep-fat frying of foods1

@article{Chang1978ChemicalRI,
  title={Chemical reactions involved in the deep-fat frying of foods1},
  author={Stephen S. Chang and Robert J. Peterson and Chi-Tang Ho},
  journal={Journal of the American Oil Chemists’ Society},
  year={1978},
  volume={55},
  pages={718-727}
}
Deep-fat frying is one of the most commonly used procedures for the preparation and manufacture of foods in the world. During deep-fat frying, oxidative and thermal decompositions may take place with the formation of volatile and nonvolatile decomposition products, some of which in excessive amounts are harmful to human health. A limited survey of frying fats used in commercial operations indicated that some were maintained at good quality and others were overused or abused. The volatile… 
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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
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This article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss the involvement of lipid oxidation products in the Maillard pathway to form fried volatiles via secondary processes.
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References

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Chemical reactions involved in deep fat frying of foods: VI. Characterization of nonvolatile decomposition products of trilinolein
TLDR
A laboratory apparatus that could be used to treat pure triglycerides under simulated deep fat frying conditions was designed and built and the volatile decomposition products produced during frying could be quantitatively collected at the same time.
Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions
TLDR
A laboratory apparatus has been designed which can be used to quantitatively collect the volatile decomposition products produced during deep fat frying under simulated restaurant conditions and part of the degradation products, particularly those of higher boiling points, were found to remain in the frying oil.
Chemical reactions involved in the deep fat frying of foods. II. Identification of acidic volatile decomposition products of corn oil
Chemical identification of the volatile decomposition products (VDP) produced by fats and oils under conditions of deep fat frying is important for the elucidation of the mechanisms of thermal
Chemical reactions involved in the deep fat frying of foods: IV. Identification of acidic volatile decomposition products of hydrogenated cottonseed oil
The acidic volatile decomposition products (VDP) produced by a hydrogenated cottonseed oil maintained at 185C with periodic frying of moist cotton balls and with periodic additon of fresh fat to
Composition and control of potato chip frying oils in continuing commercial use
SummaryThe oils in use on a continuing commercial basis in the production of potato chips on a nation-wide scale are found to be free of thermal polymers. This conclusion is supported by the
Influence of feeding fractionated esters of autoxidized lard and cottonseed oil on growth, thirst, organ weights, and liver lipids of rats
SummaryLard and cottonseed oil which had been autoxidized at about 100°C. for 210 hrs. were fractionated by a technique involving molecular distillation, conversion to ethyl esters, urea-complex
The effect of heated fat on the carcinogenic activity of 2-acetylaminofluorene.
TLDR
The results indicated that the lipase-undigestible or the nonurea adduct-forming fraction isolated from heated oil acted in synergism with AAF and enhanced its carcinogenic activity.
Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying
Five oils and a fat were subjected to simulated deep fat frying using moist cotton balls. The used oils were evaluated by an expert organoleptic panel. Statistically significant differences were
A nutritive evaluation of over-heated fats
According to the tests used, harmful substances do not occur in fried foods or in fats used in preparing foods. It is possible to obtain biologically undesirable materials by excessively heating
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