Cooking oil (English Wikipedia)

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" (PDF). European Journal of Lipid Science and Technology. 109 (3): 237–246. doi:10.1002/ejlt.200600192.^{[dead link]}

acnem.org (Global: low place; English: low place)

Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.

adyaorganics.com (Global: low place; English: low place)

"Cold-Pressed vs Refined Cooking Oils: Which is Healthier for Your Family? | Adya Organics". 2024-12-17. Retrieved 2024-12-17.

ajeevan.in (Global: low place; English: low place)

Mishra, Sundeep; Manchanda, S.C. (Feb 2012). "Cooking oils for heart health" (PDF). J Prev Cardiol. 1 (3): 123–131. Archived from the original (PDF) on 2022-08-14. Retrieved 2022-06-21 – via Google Scholar.

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Iraki XN (12 December 2014). "Thieves fry Kenya's power grid for fast food". Al Jazeera Media Network. Retrieved 13 March 2016.

aocs.org (Global: low place; English: low place)

Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. Retrieved 26 December 2019.

archive.org (Global: 6^th place; English: 6^th place)

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. p. 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. p. 504. ISBN 978-0-309-08537-3.^{[permanent dead link]}
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. pp. 79-80.

books.google.com (Global: 3^rd place; English: 3^rd place)

Kuo, T.M.; Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. p. 1. ISBN 978-0-8247-4418-2. LCCN 2001058440.
R.S. Guad; S.J. Surana; G.S. Talele; S.G. Talele; S.B. Gokhale (2006). Natural Excipients. Pragati Books Pvt. Ltd. ISBN 978-81-85790-60-2.
Marcus, Jacqueline B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. p. 61. ISBN 978-012-391882-6. Table 2-3 Smoke Points of Common Fats and Oils.
Ramadan, Mohamed (2020). Cold Pressed Oils: Green Technology, Bioactive Compounds, and Applications. Academic Press. p. 311. ISBN 978-0-12-818189-8.
F. D. Gunstone; D. Rousseau (2004). Rapeseed and canola oil: production, processing, properties and uses. Oxford: Blackwell Publishing Ltd. p. 91. ISBN 0-8493-2364-9. Retrieved 2011-01-17.
Brown, Amy L. (2010). Understanding Food: Principles and Preparation. Belmont, CA: Wadsworth Publishing. p. 468. ISBN 0-538-73498-1. Retrieved 2011-01-16. The smoke point of an oil depends primarily on its free fatty acid content (FFA) and molecular weight. Through repeated use, as in a deep fryer, the oil accumulates food residues or by-products of the cooking process, that lower its smoke point further. The values shown in the table must therefore be taken as approximate, and are not suitable for accurate or scientific use
Kodali, D.R. (ed.). Trans Fats Replacement Solutions. AOCS Press. p. 143. ISBN 978-0-9830791-5-6.

chartsbin.com (Global: 5,691^st place; English: low place)

"Smoke Point of different Cooking Oils". Charts Bin. 2011.

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"Mustard Seed Oil". Clovegarden.

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"Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers". cookingforengineers.com. 2012. Retrieved July 3, 2012.

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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.
Rossell, J.B. (1998). "Industrial frying process" (PDF). Grasas y Aceites. 49 (3–4): 282–295.

doi.org (Global: 2^nd place; English: 2^nd place)

Yanai H, Katsuyama H, Hamasaki H, et al. (2015). "Effects of Dietary Fat Intake on HDL Metabolism". J Clin Med Res. 7 (3): 145–9. doi:10.14740/jocmr2030w. PMC 4285059. PMID 25584098.
Clarke, R; Frost, C; Collins, R; et al. (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. PMC 2125600. 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.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; et al. (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. PMC 2676998. PMID 19211817.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). Katan, Martijn B. (ed.). "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. PMC 2843598. 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) (135 ed.): 2674–2679. doi:10.1093/jn/135.11.2674. hdl:10669/81264. PMID 16251629.
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. Bibcode:2009PlnSc.177..377S. doi:10.1016/j.plantsci.2009.07.011. PMC 2866137. PMID 20467463.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; et al. (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; et al. (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. S2CID 2616254.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; et al. (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". Journal of Food Biochemistry. 32 (6): 740–751. doi:10.1111/j.1745-4514.2008.00195.x. ISSN 1745-4514.
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 978-0-12-374440-1. ISSN 1043-4526. PMID 19595388.
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" (PDF). European Journal of Lipid Science and Technology. 109 (3): 237–246. doi:10.1002/ejlt.200600192.^{[dead link]}
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.
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. S2CID 44352150.
Detwiler, S. B.; Markley, K. S. (1940). "Smoke, flash, and fire points of soybean and other vegetable oils". Oil & Soap. 17 (2): 39–40. doi:10.1007/BF02543003.
Ranalli N, Andres SC, Califano AN (Jul 2017). "Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life". European Journal of Lipid Science and Technology. doi:10.1002/ejlt.201600377. Retrieved 15 January 2021.
A. G. Vereshagin and G. V. Novitskaya (1965) The triglyceride composition of linseed oil. Journal of the American Oil Chemists' Society 42, 970-974. [1]
"Triglyceride composition of tea seed oil". doi:10.1002/jsfa.2740271206.

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"Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)". Food and Drug Administration. Archived from the original on June 18, 2015. Retrieved March 29, 2019.

goodeatsfanpage.com (Global: low place; English: low place)

"Cooking Oil Smoke Points". Retrieved January 3, 2011.

google.co.in (Global: 585^th place; English: 3,230^th place)

Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from Gunstone, Frank D., ed. (17 March 2011). Vegetable Oils in Food Technology: Composition, Properties and Uses. Wiley, Inc. OCLC 1083187382.)

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"Nutrition And Health". The Goose Fat Information Service.

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hdl.handle.net

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) (135 ed.): 2674–2679. doi:10.1093/jn/135.11.2674. hdl:10669/81264. PMID 16251629.

harvard.edu (Global: 18^th place; English: 17^th place)

ui.adsabs.harvard.edu

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. Bibcode:2009PlnSc.177..377S. doi:10.1016/j.plantsci.2009.07.011. PMC 2866137. PMID 20467463.

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Kuo, T.M.; Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. p. 1. ISBN 978-0-8247-4418-2. LCCN 2001058440.

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"How cooking oil is made". Retrieved May 18, 2012.

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National Research Council, 1976, Fat Content and Composition of Animal Products, Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203, online edition

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Sundram, K; Sambanthamurthi, R; Tan, YA (2003). "Palm fruit chemistry and nutrition" (PDF). Asia Pacific Journal of Clinical Nutrition. 12 (3): 355–62. PMID 14506001.
Sundram, K; Sambanthamurthi, R; Tan, YA (2003). "Palm fruit chemistry and nutrition" (PDF). Asia Pacific Journal of Clinical Nutrition. 12 (3): 355–62. PMID 14506001.

nih.gov (Global: 4^th place; English: 4^th place)

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Yanai H, Katsuyama H, Hamasaki H, et al. (2015). "Effects of Dietary Fat Intake on HDL Metabolism". J Clin Med Res. 7 (3): 145–9. doi:10.14740/jocmr2030w. PMC 4285059. PMID 25584098.
Clarke, R; Frost, C; Collins, R; et al. (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. PMC 2125600. 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.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; et al. (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. PMC 2676998. PMID 19211817.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). Katan, Martijn B. (ed.). "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. PMC 2843598. 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) (135 ed.): 2674–2679. doi:10.1093/jn/135.11.2674. hdl:10669/81264. PMID 16251629.
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. Bibcode:2009PlnSc.177..377S. doi:10.1016/j.plantsci.2009.07.011. PMC 2866137. PMID 20467463.
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; et al. (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; et al. (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. S2CID 2616254.
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; et al. (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 978-0-12-374440-1. ISSN 1043-4526. PMID 19595388.
Sundram, K; Sambanthamurthi, R; Tan, YA (2003). "Palm fruit chemistry and nutrition" (PDF). Asia Pacific Journal of Clinical Nutrition. 12 (3): 355–62. PMID 14506001.
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. S2CID 44352150.
Sundram, K; Sambanthamurthi, R; Tan, YA (2003). "Palm fruit chemistry and nutrition" (PDF). Asia Pacific Journal of Clinical Nutrition. 12 (3): 355–62. PMID 14506001.

ncbi.nlm.nih.gov

Yanai H, Katsuyama H, Hamasaki H, et al. (2015). "Effects of Dietary Fat Intake on HDL Metabolism". J Clin Med Res. 7 (3): 145–9. doi:10.14740/jocmr2030w. PMC 4285059. PMID 25584098.
Clarke, R; Frost, C; Collins, R; et al. (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. PMC 2125600. PMID 9006469.
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; et al. (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. PMC 2676998. PMID 19211817.
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). Katan, Martijn B. (ed.). "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. PMC 2843598. 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. Bibcode:2009PlnSc.177..377S. doi:10.1016/j.plantsci.2009.07.011. PMC 2866137. PMID 20467463.

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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) (135 ed.): 2674–2679. doi:10.1093/jn/135.11.2674. hdl:10669/81264. PMID 16251629.
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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 978-0-12-374440-1. ISSN 1043-4526. PMID 19595388.
Boskou, Dimitrios (2010). "21 Frying Fats". Chemical and functional properties of food lipids. p. 429.
Takeuchi, H.; Matsuo, T.; Tokuyama, K.; Shimomura, Y.; Suzuki, M. "Diet-induced thermogenesis is lower in rats fed a lard diet than in those fed a high oleic acid safflower oil diet, a safflower oil diet or a linseed oil diet". The Journal of Nutrition. 125 (4): 920.

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Willett, WC; Stampfer, MJ; Manson, JE; et al. (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. S2CID 2616254.
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. S2CID 44352150.

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Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from Gunstone, Frank D., ed. (17 March 2011). Vegetable Oils in Food Technology: Composition, Properties and Uses. Wiley, Inc. OCLC 1083187382.)
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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. S2CID 44352150.

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