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

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

ajeevan.in

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.

aljazeera.com

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

aocs.org

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

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

Kuo, T.M.; Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. p. 1. ISBN 9780824744182. LCCN 2001058440.
The Lipid Handbook (2007), p. 4. The Lipid Handbook (2007). Frank D. Gunstone; John L. Harwood; Albert J. Dijkstra (eds.). The Lipid Handbook with CD-ROM (Third ed.). CRC Press. ISBN 978-0-8493-9688-5.
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.
The Lipid Handbook (2007), pp. 71–73. The Lipid Handbook (2007). Frank D. Gunstone; John L. Harwood; Albert J. Dijkstra (eds.). The Lipid Handbook with CD-ROM (Third ed.). CRC Press. ISBN 978-0-8493-9688-5.
Vegetable Oils in Food Technology (2011), p. 329. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
The Lipid Handbook (2007), pp. 93. The Lipid Handbook (2007). Frank D. Gunstone; John L. Harwood; Albert J. Dijkstra (eds.). The Lipid Handbook with CD-ROM (Third ed.). CRC Press. ISBN 978-0-8493-9688-5.
Vegetable Oils in Food Technology (2011), p. 61. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 172. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
The Lipid Handbook (2007), pp. 98. The Lipid Handbook (2007). Frank D. Gunstone; John L. Harwood; Albert J. Dijkstra (eds.). The Lipid Handbook with CD-ROM (Third ed.). CRC Press. ISBN 978-0-8493-9688-5.
Vegetable Oils in Food Technology (2011), p. 141. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 180. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 303. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 293. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 148. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 122. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 90. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 149. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
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.
Vegetable Oils in Food Technology (2011), p. 284. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 214. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 234. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 121. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 92. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 153. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Ramadan, Mohamed (2020). Cold Pressed Oils: Green Technology, Bioactive Compounds, and Applications. Academic Press. p. 311. ISBN 9780128181898.
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.
Vegetable Oils in Food Technology (2011), p. 236. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.

chartsbin.com

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

clovegarden.com

"Mustard Seed Oil". Clovegarden.

cookingforengineers.com

"Smoke Points of Various Fats - Kitchen Notes - Cooking For Engineers". cookingforengineers.com. 2012. Retrieved July 3, 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.
Rossell, J.B. (1998). "Industrial frying process" (PDF). Grasas y Aceites. 49 (3–4): 282–295.

doi.org

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. 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. 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 9780123744401. 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.

espacenet.com

worldwide.espacenet.com

US 110626, Bradley, Henry W., "Improvement in compounds for culinary use", published 1871-01-03

fda.gov

"Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)". Food and Drug Administration. Retrieved March 29, 2019.

goodeatsfanpage.com

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

google.co.in

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.)

goosefat.co.uk

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

harvard.edu

channing.harvard.edu

The Nurses' Health Study (NHS)

ift.org

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

jonbarron.org

"Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.
"Smoke point of oils". Jonbarron.org. Retrieved April 10, 2017.

loc.gov

lccn.loc.gov

Kuo, T.M.; Gardner, H. (2002). Lipid Biotechnology. Taylor & Francis. p. 1. ISBN 9780824744182. LCCN 2001058440.

madehow.com

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

maisonorphee.com

"Organic unrefined sunflower oil". Retrieved 18 December 2016.

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). Retrieved 2007-12-10.

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. Archived from the original (PDF) on 2007-09-27. Retrieved 2007-09-05.

nap.edu

books.nap.edu

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

natureba.com.br

"Tips to avoid water waste and to require the preservation of hydro-resources". Natureba - Educação Ambiental. Retrieved 2007-09-05.

nhri.org.tw

apjcn.nhri.org.tw

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

pubmed.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.
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. 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. 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 9780123744401. 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. doi:10.1016/j.plantsci.2009.07.011. PMC 2866137. PMID 20467463.

nlm.nih.gov

"Dietary fats explained". Retrieved August 5, 2018.

nhlbi.nih.gov

"Choose foods low in saturated fat". National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Archived from the original on 2009-12-13. Retrieved 2009-09-28.

nrbp.org

Brown Grease Feedstocks for Biodiesel Archived 2012-06-17 at the Wayback Machine. K. Shaine Tyson, National Renewable Energy Laboratory. Retrieved January 31, 2009

nutiva.com

"Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.

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) (135 ed.): 2674–2679. doi:10.1093/jn/135.11.2674. PMID 16251629.
"List of Abbreviations". The Journal of Nutrition. Retrieved April 18, 2017.

nutritiondata.com

"Oil, vegetable, sunflower". nutritiondata.com. Condé Nast. Retrieved 27 September 2010.
"Egg, yolk, raw, fresh". nutritiondata.com. Condé Nast. Retrieved 24 August 2009.

nyc.gov

"Grease Disposal Tips to Help the City's Environment". NYC Department of Environmental Protection. Retrieved 2007-08-05.

oleificiosperoni.it

(in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.

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.
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.

self.com

nutritiondata.self.com

"Fats and fatty acids".
"Oil, vegetable safflower, oleic". nutritiondata.com. Condé Nast. Retrieved 10 April 2017.
"Oil, vegetable safflower, linoleic". nutritiondata.com. Condé Nast. Retrieved 10 April 2017.

semanticscholar.org

api.semanticscholar.org

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.

spectrumorganics.com

"What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.

sunflowernsa.com

thefreelibrary.com

Orna Izakson. "Oil right: choose wisely for heart-healthy cooking - Eating Right". E: The Environmental Magazine.

theglobeandmail.com

Beck, Leslie (28 September 2015). "'Smoke point' matters when cooking with oil". Toronto, Canada: The Globe and Mail. Retrieved 11 April 2017.

thrivealgae.com

"Thrive Culinary Algae Oil". Retrieved 7 January 2019.

time.com

globalspin.blogs.time.com

Austin Ramzy (13 September 2011). "China Cracks Down on "Gutter Oil," a Substance Even Worse Than its Name". Time Inc. Retrieved 13 March 2016.

uccs.edu

Anderson D. "Fatty acid composition of fats and oils" (PDF). Colorado Springs: University of Colorado, Department of Chemistry. Retrieved April 8, 2017.

usda.gov

ndb.nal.usda.gov

National nutrient database for standard reference release 28. "Basic Report: 04511, Oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)". USDA.{{cite web}}: CS1 maint: numeric names: authors list (link)^{[dead link]}
National nutrient database for standard reference release 28. "Basic Report: 04510, Oil, safflower, salad or cooking, linoleic, (over 70%)". USDA.{{cite web}}: CS1 maint: numeric names: authors list (link)^{[dead link]}
"Basic Report: 04042, Oil, peanut, salad or cooking". USDA. Archived from the original on March 9, 2016. Retrieved 16 January 2015.
"09038, Avocados, raw, California". National Nutrient Database for Standard Reference, Release 26. United States Department of Agriculture, Agricultural Research Service. Archived from the original on January 10, 2014. Retrieved 14 August 2014.

naldc.nal.usda.gov

Warner, K.; Gupta, M. (2005). "Potato chip quality and frying oil stability of high oleic acid soybean oil". Journal of Food Science. 70 (6).
Abidi, S. L.; Warner, K. (2001). "Molecular-Weight Distributions of Degradation Products in Selected Frying Oils". JAOCS. 78 (7).

ars.usda.gov

"National Nutrient Database for Standard Reference Release 28" (PDF). USDA.

nal.usda.gov

"NDL/FNIC Food Composition Database Home Page". United States Department of Agriculture, Agricultural Research Service. Retrieved May 21, 2013.

web.archive.org

"Choose foods low in saturated fat". National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Archived from the original on 2009-12-13. Retrieved 2009-09-28.
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.
"Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.
"What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.
"Basic Report: 04042, Oil, peanut, salad or cooking". USDA. Archived from the original on March 9, 2016. Retrieved 16 January 2015.
USDA Basic Report Cream, fluid, heavy whipping
"09038, Avocados, raw, California". National Nutrient Database for Standard Reference, Release 26. United States Department of Agriculture, Agricultural Research Service. Archived from the original on January 10, 2014. Retrieved 14 August 2014.
"Production of biodiesel based on waste oils and/or waste fats from biogenic origin for use as fuel" (PDF). CDM - Executive Board. Archived from the original (PDF) on 2007-09-27. Retrieved 2007-09-05.
Radich, Anthony Biodiesel Performance, Costs, and Use Archived 2022-06-26 at the Wayback Machine
Brown Grease Feedstocks for Biodiesel Archived 2012-06-17 at the Wayback Machine. K. Shaine Tyson, National Renewable Energy Laboratory. Retrieved January 31, 2009

whatscookingamerica.net

"Smoking Points of Fats and Oils". What’s Cooking America.

wiley.com

onlinelibrary.wiley.com

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.
"Triglyceride composition of tea seed oil". doi:10.1002/jsfa.2740271206.

worldcat.org

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.)
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 9780123744401. ISSN 1043-4526. PMID 19595388.
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.

wsile.com

Radich, Anthony Biodiesel Performance, Costs, and Use Archived 2022-06-26 at the Wayback Machine