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  • 1
    Electronic Resource
    Electronic Resource
    Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two quality control procedures currently used for frying oil were evaluated with respect to efficiency of prediction of cholesterol oxidation products (COPS) levels. Tests in a French fried potato model system (90% tallow/10% cottonseed oil) showed the correlation between dielectric measurement and the COPS levels in the frying medium was highly significant (r = 0.94, N = 30, P 〈 0.01). Free fatty acid “test strips” showed no quantifiable change during 112 hr and, therefore there was no correlation with COPS levels. Free fatty acids (AOAC procedure 28.032 [b]) highly correlated with COPS levels (r = 0.94, N = 30, P 〈 0.01).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03597.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The magnetization properties of high-T"c superconductor YBa"2Cu"3O"~"7 at low magnetic fields
    Amsterdam : Elsevier
    Solid State Communications 65 (1988), S. 1125-1129 
    Details
    ISSN: 0038-1098
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0038-1098(88)90906-4
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Evaluation of Frying Oil Filtration Systems (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three heated oil filtration systems were evaluated: (1) paper filter; (2) paper filter plus diatomaceous earth (DE); and (3) depth filtration with a filter pad under positive pressure. Methods 1 and 2 are traditional methods. Results on tallow-cottonseed oil (90:10) and hydrogenated soybean shortening indicated that depth filtration was more effective at maintaining lipid oxidation products at low levels than methods 1 and 2. Levels of free fatty acids did not appear to differ markedly between treatments in both comparisons of depth filtration with traditional methods. Mineral analysis of both heated oil filtrate and residue removed from oil by filters revealed that depth filtration was more effective at removal of pro-oxidant transition metals than were methods 1 and 2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08062.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concerns about toxicity of cholesterol oxidation products (COPS) prompted this study. Two restaurants were selected which use animal-vegetable (A/V) shortening for deep-frying. The survey of COPS for 30 days indicated values for total COPS in French fried potatoes were 20 ± 9 ppm to 24 ± 6 ppm. 5α-Cholestane-3β,5,6β-triol (triol) was identified in French fried potatoes from one restaurant. The mean for triol was 9 ± 3 ppm. Triol, 7α-hydroxycholesterol, 7β-hydroxy-cholesterol and 7-ketocholesterol were confirmed by co-chromatography and mass spectrometry. Triol is one of the most potent of angiotoxic COPS. This and other studies suggested French fried potatoes and other deep fried foods cooked in A/V shortening are a major source of COPS.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05364.x
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    Paper (German National Licenses)
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