Μαγειρικό λάδι (Greek Wikipedia)

Analysis of information sources in references of the Wikipedia article "Μαγειρικό λάδι" in Greek language version.

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20nih.gov

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18doi.org

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6archive.org

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3worldcat.org

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2mayoclinic.com

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1nutrition.org

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1harvard.edu

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1thefreelibrary.com

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1researchgate.net

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1academia.edu

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1nhri.org.tw

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1cookingforengineers.com

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1csic.es

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1ajeevan.in

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1books.google.com

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1theglobeandmail.com

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1madehow.com

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1natureba.com.br

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1nyc.gov

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1mct.gov.br

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1wsile.com

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1time.com

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academia.edu

De Marco, Elena; Savarese, Maria; Parisini, Cristina; Battimo, Ilaria; Falco, Salvatore; Sacchi, Raffaele (2007). «Frying performance of a sunflower/palm oil blend in comparison with pure palm oil». European Journal of Lipid Science and Technology 109 (3): 237–246. doi:10.1002/ejlt.200600192. https://www.academia.edu/download/35415139/de_marco_et_al._frying.pdf. ^{[νεκρός σύνδεσμος]}

ajeevan.in

Mishra, Sundeep; Manchanda, S.C. (Feb 2012). «Cooking oils for heart health». J Prev Cardiol 1 (3): 123–131. Αρχειοθετήθηκε από το πρωτότυπο στις 2022-08-14. https://web.archive.org/web/20220814132901/https://ajeevan.in/Cooking-oils-for-heart-health.pdf. Ανακτήθηκε στις 2023-02-03.

aljazeera.com

Iraki XN (12 Δεκεμβρίου 2014). «Thieves fry Kenya's power grid for fast food». Al Jazeera Media Network. Ανακτήθηκε στις 13 Μαρτίου 2016.

archive.org

Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». Am J Clin Nutr 77 (5): 1146–55. doi:10.1093/ajcn/77.5.1146. PMID 12716665. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2003-05_77_5/page/n59.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G. και άλλοι. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition 89 (5): 1425–32. doi:10.3945/ajcn.2008.27124. PMID 19211817. PMC 2676998. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425.
Urry (2017). Campbell Biology. Pearson.
Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. σελ. 423. ISBN 978-0-309-08537-3.
Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. σελ. 504. ISBN 978-0-309-08537-3. ^{[νεκρός σύνδεσμος]}
Martin, Geoffrey (1920). Animal and Vegetable Oils, Fats, & Waxes: Their Manufacture, Refining, and Analysis, including the Manufacture of Candles, Margarine, and Butter. Crosby Lockwood and Son. σελίδες 79-80.

books.google.com

Kuo, T.M.· Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. σελ. 1. ISBN 9780824744182.

cookingforengineers.com

«Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers». cookingforengineers.com. 2012. Αρχειοθετήθηκε από το πρωτότυπο στις 22 Σεπτεμβρίου 2017. Ανακτήθηκε στις 3 Ιουλίου 2012.

csic.es

grasasyaceites.revistas.csic.es

Rossell, J.B. (1998). «Industrial frying process». Grasas y Aceites 49 (3–4): 282–295. doi:10.3989/gya.1998.v49.i3-4.729. http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewFile/729/742.

doi.org

dx.doi.org

«Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res 7 (3): 145–9. 2015. doi:10.14740/jocmr2030w. PMID 25584098.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ 314 (7074): 112–7. doi:10.1136/bmj.314.7074.112. PMID 9006469.
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». Am J Clin Nutr 77 (5): 1146–55. doi:10.1093/ajcn/77.5.1146. PMID 12716665. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2003-05_77_5/page/n59.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G. και άλλοι. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition 89 (5): 1425–32. doi:10.3945/ajcn.2008.27124. PMID 19211817. PMC 2676998. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine 7 (3): e1000252. doi:10.1371/journal.pmed.1000252. PMID 20351774.
Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (November 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition 135 (11): 2674–2679. doi:10.1093/jn/135.11.2674. PMID 16251629. http://jn.nutrition.org/cgi/content/abstract/135/11/2674.
Sands, David C.; Morris, Cindy E.; Dratz, Edward A.; Pilgeram, Alice (2009). «Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods». Plant Sci. 117 (5): 377–389. doi:10.1016/j.plantsci.2009.07.011. PMID 20467463.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine 354 (15): 1601–113. doi:10.1056/NEJMra054035. PMID 16611951.
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). «Intake of trans fatty acids and risk of coronary heart disease among women». Lancet 341 (8845): 581–5. doi:10.1016/0140-6736(93)90350-P. PMID 8094827.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine 337 (21): 1491–9. doi:10.1056/NEJM199711203372102. PMID 9366580.
Hayakawa, Kyoko; Linko, Yu-Yen; Linko, Pekka (2000). «The role of trans fatty acids in human nutrition». Starch - Stärke 52 (6–7): 229–35. doi:10.1002/1521-379X(200007)52:6/7<229::AID-STAR229>3.0.CO;2-G.
Doureradjou, P.; Koner, Bidhan Chandra (2008). «Effect of Different Cooking Vessels on Heat Induced Lipid Peroxidation of Different Edible Oils» (στα αγγλικά). Journal of Food Biochemistry 32 (6): 740–751. doi:10.1111/j.1745-4514.2008.00195.x. ISSN 1745-4514. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4514.2008.00195.x.
Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.
De Marco, Elena; Savarese, Maria; Parisini, Cristina; Battimo, Ilaria; Falco, Salvatore; Sacchi, Raffaele (2007). «Frying performance of a sunflower/palm oil blend in comparison with pure palm oil». European Journal of Lipid Science and Technology 109 (3): 237–246. doi:10.1002/ejlt.200600192. https://www.academia.edu/download/35415139/de_marco_et_al._frying.pdf. ^{[νεκρός σύνδεσμος]}
Che Man, YB; Liu, J.L.; Jamilah, B.; Rahman, R. Abdul (1999). «Quality changes of RBD palm olein, soybean oil and their blends during deep-fat frying». Journal of Food Lipids 6 (3): 181–193. doi:10.1111/j.1745-4522.1999.tb00142.x.
Matthäus, Bertrand (2007). «Use of palm oil for frying in comparison with other high-stability oils». European Journal of Lipid Science and Technology 109 (4): 400–409. doi:10.1002/ejlt.200600294.
Rossell, J.B. (1998). «Industrial frying process». Grasas y Aceites 49 (3–4): 282–295. doi:10.3989/gya.1998.v49.i3-4.729. http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewFile/729/742.
Kochhar, S. Parkash; Henry, C. Jeya K. (2009-01-01). «Oxidative stability and shelf-life evaluation of selected culinary oils». International Journal of Food Sciences and Nutrition 60 Suppl 7: 289–296. doi:10.1080/09637480903103774. ISSN 1465-3478. PMID 19634067.

fda.gov

«Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)». Food and Drug Administration. Ανακτήθηκε στις 29 Μαρτίου 2019.

harvard.edu

channing.harvard.edu

The Nurses' Health Study (NHS)

ift.org

Crosby (2018) Do Cooking Oils Present a Health Risk?

madehow.com

«How cooking oil is made». Ανακτήθηκε στις 18 Μαΐου 2012.

mayoclinic.com

«Dietary fats: Know which types to choose». Mayo Clinic Staff. 2015.
«Trans fat: Avoid this cholesterol double whammy». Mayo Foundation for Medical Education and Research (MFMER). Ανακτήθηκε στις 10 Δεκεμβρίου 2007.

mct.gov.br

«Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel» (PDF). CDM - Executive Board. Αρχειοθετήθηκε από το πρωτότυπο (PDF) στις 27 Σεπτεμβρίου 2007. Ανακτήθηκε στις 5 Σεπτεμβρίου 2007.

natureba.com.br

«Tips to avoid water waste and to require the preservation of hydro-resources». Natureba - Educação Ambiental. Ανακτήθηκε στις 5 Σεπτεμβρίου 2007.

nhri.org.tw

apjcn.nhri.org.tw

Sundram, K; Sambanthamurthi, R; Tan, YA (2003). «Palm fruit chemistry and nutrition». Asia Pacific Journal of Clinical Nutrition 12 (3): 355–62. PMID 14506001. http://apjcn.nhri.org.tw/server/apjcn/12/3/355.pdf.

nih.gov

ncbi.nlm.nih.gov

«Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res 7 (3): 145–9. 2015. doi:10.14740/jocmr2030w. PMID 25584098.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ 314 (7074): 112–7. doi:10.1136/bmj.314.7074.112. PMID 9006469.
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». Am J Clin Nutr 77 (5): 1146–55. doi:10.1093/ajcn/77.5.1146. PMID 12716665. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2003-05_77_5/page/n59.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G. και άλλοι. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition 89 (5): 1425–32. doi:10.3945/ajcn.2008.27124. PMID 19211817. PMC 2676998. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine 7 (3): e1000252. doi:10.1371/journal.pmed.1000252. PMID 20351774.
Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (November 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition 135 (11): 2674–2679. doi:10.1093/jn/135.11.2674. PMID 16251629. http://jn.nutrition.org/cgi/content/abstract/135/11/2674.
Sands, David C.; Morris, Cindy E.; Dratz, Edward A.; Pilgeram, Alice (2009). «Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods». Plant Sci. 117 (5): 377–389. doi:10.1016/j.plantsci.2009.07.011. PMID 20467463.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine 354 (15): 1601–113. doi:10.1056/NEJMra054035. PMID 16611951.
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). «Intake of trans fatty acids and risk of coronary heart disease among women». Lancet 341 (8845): 581–5. doi:10.1016/0140-6736(93)90350-P. PMID 8094827.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine 337 (21): 1491–9. doi:10.1056/NEJM199711203372102. PMID 9366580.
Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.
Sundram, K; Sambanthamurthi, R; Tan, YA (2003). «Palm fruit chemistry and nutrition». Asia Pacific Journal of Clinical Nutrition 12 (3): 355–62. PMID 14506001. http://apjcn.nhri.org.tw/server/apjcn/12/3/355.pdf.
Kochhar, S. Parkash; Henry, C. Jeya K. (2009-01-01). «Oxidative stability and shelf-life evaluation of selected culinary oils». International Journal of Food Sciences and Nutrition 60 Suppl 7: 289–296. doi:10.1080/09637480903103774. ISSN 1465-3478. PMID 19634067.

pubmedcentral.nih.gov

«Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res 7 (3): 145–9. 2015. doi:10.14740/jocmr2030w. PMID 25584098.
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ 314 (7074): 112–7. doi:10.1136/bmj.314.7074.112. PMID 9006469.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G. και άλλοι. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition 89 (5): 1425–32. doi:10.3945/ajcn.2008.27124. PMID 19211817. PMC 2676998. https://archive.org/details/sim_american-journal-of-clinical-nutrition_2009-05_89_5/page/1425.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine 7 (3): e1000252. doi:10.1371/journal.pmed.1000252. PMID 20351774.
Sands, David C.; Morris, Cindy E.; Dratz, Edward A.; Pilgeram, Alice (2009). «Elevating optimal human nutrition to a central goal of plant breeding and production of plant-based foods». Plant Sci. 117 (5): 377–389. doi:10.1016/j.plantsci.2009.07.011. PMID 20467463.

nlm.nih.gov

«Dietary fats explained». Ανακτήθηκε στις 5 Αυγούστου 2018.

nhlbi.nih.gov

«Choose foods low in saturated fat». National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Αρχειοθετήθηκε από το πρωτότυπο στις 13 Δεκεμβρίου 2009. Ανακτήθηκε στις 28 Σεπτεμβρίου 2009.

nutrition.org

jn.nutrition.org

Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (November 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica». Journal of Nutrition 135 (11): 2674–2679. doi:10.1093/jn/135.11.2674. PMID 16251629. http://jn.nutrition.org/cgi/content/abstract/135/11/2674.

nyc.gov

«Grease Disposal Tips to Help the City's Environment». NYC Department of Environmental Protection. Ανακτήθηκε στις 5 Αυγούστου 2007.

researchgate.net

Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.

thefreelibrary.com

Orna Izakson. «Oil right: choose wisely for heart-healthy cooking - Eating Right». E: The Environmental Magazine. https://www.thefreelibrary.com/Oil+right%3a+choose+wisely+for+heart-healthy+cooking.+(Eating+Right).-a098469943.

theglobeandmail.com

Beck, Leslie (28 Σεπτεμβρίου 2015). «'Smoke point' matters when cooking with oil». Toronto, Canada: The Globe and Mail. Ανακτήθηκε στις 11 Απριλίου 2017.

time.com

globalspin.blogs.time.com

Austin Ramzy (13 Σεπτεμβρίου 2011). «China Cracks Down on "Gutter Oil," a Substance Even Worse Than its Name». Time Inc. Ανακτήθηκε στις 13 Μαρτίου 2016.

web.archive.org

«Choose foods low in saturated fat». National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Αρχειοθετήθηκε από το πρωτότυπο στις 13 Δεκεμβρίου 2009. Ανακτήθηκε στις 28 Σεπτεμβρίου 2009.
«Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers». cookingforengineers.com. 2012. Αρχειοθετήθηκε από το πρωτότυπο στις 22 Σεπτεμβρίου 2017. Ανακτήθηκε στις 3 Ιουλίου 2012.
Mishra, Sundeep; Manchanda, S.C. (Feb 2012). «Cooking oils for heart health». J Prev Cardiol 1 (3): 123–131. Αρχειοθετήθηκε από το πρωτότυπο στις 2022-08-14. https://web.archive.org/web/20220814132901/https://ajeevan.in/Cooking-oils-for-heart-health.pdf. Ανακτήθηκε στις 2023-02-03.
«Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel» (PDF). CDM - Executive Board. Αρχειοθετήθηκε από το πρωτότυπο (PDF) στις 27 Σεπτεμβρίου 2007. Ανακτήθηκε στις 5 Σεπτεμβρίου 2007.
Radich, Anthony Biodiesel Performance, Costs, and Use Αρχειοθετήθηκε 2022-06-26 στο Wayback Machine.

wiley.com

onlinelibrary.wiley.com

Doureradjou, P.; Koner, Bidhan Chandra (2008). «Effect of Different Cooking Vessels on Heat Induced Lipid Peroxidation of Different Edible Oils» (στα αγγλικά). Journal of Food Biochemistry 32 (6): 740–751. doi:10.1111/j.1745-4514.2008.00195.x. ISSN 1745-4514. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4514.2008.00195.x.

worldcat.org

Doureradjou, P.; Koner, Bidhan Chandra (2008). «Effect of Different Cooking Vessels on Heat Induced Lipid Peroxidation of Different Edible Oils» (στα αγγλικά). Journal of Food Biochemistry 32 (6): 740–751. doi:10.1111/j.1745-4514.2008.00195.x. ISSN 1745-4514. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4514.2008.00195.x.
Bouchon, Pedro (2009). «Chapter 5 - Understanding Oil Absorption During Deep-Fat Frying». Advances in Food and Nutrition Research 57: 209–34. doi:10.1016/S1043-4526(09)57005-2. ISBN 9780123744401. ISSN 1043-4526. PMID 19595388. https://www.researchgate.net/publication/26664126.
Kochhar, S. Parkash; Henry, C. Jeya K. (2009-01-01). «Oxidative stability and shelf-life evaluation of selected culinary oils». International Journal of Food Sciences and Nutrition 60 Suppl 7: 289–296. doi:10.1080/09637480903103774. ISSN 1465-3478. PMID 19634067.

wsile.com

Radich, Anthony Biodiesel Performance, Costs, and Use Αρχειοθετήθηκε 2022-06-26 στο Wayback Machine.