Deep frying (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Deep frying" in English language version.

refsWebsite

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34books.google.com

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archive.org

This, Hervé (2006). Molecular Gastronomy. Translated by Malcolm DeBevoise. New York: Columbia University Press. p. 63. ISBN 978-0-231-13312-8.
Pirie, G.; Clark, J.; Williams, C. (2006). Williams-Sonoma Bride & Groom Cookbook. Free Press. p. 229. ISBN 978-0-7432-7855-3. Retrieved 18 May 2015.
Murphy, A.; Armstrong, K.; Bainbridge, J.; Firestone, M.D. (2010). Lonely Planet Southern Africa. Country Regional Guides. Lonely Planet. p. 45. ISBN 978-1-74059-545-2.
Jon Clift; Amanda Cuthbert (2007). Energy, Use Less—save More: 100 Energy-saving Tips for the Home. Chelsea Green Publishing Company. p. 13. ISBN 978-1-933392-72-1.

bbc.co.uk

BBC (London) undated Which oils are best to cook with?

bbc.com

Zaino, Caitlin (19 April 2013). "Chipping away at the history of fish and chips". BBC. Retrieved 24 May 2015.
"Deep-fried Mars bars disowned by chocolate firm". BBC News. 5 September 2012. Retrieved 24 May 2015.

books.google.com

Food Preparation and Cooking: Cookery units. Student guide. Catering and hospitality, NVQ/SVQ2. Stanley Thornes. 1996. p. 18. ISBN 978-0-7487-2566-3.
America, Culinary Institute of (2007). Techniques of Healthy Cooking, Professional Edition. Wiley. p. 86. ISBN 978-0-470-05232-7.
Sumnu, S.G.; Sahin, S. (2008). Advances in Deep-Fat Frying of Foods. Contemporary Food Engineering. CRC Press. pp. 6–7. ISBN 978-1-4200-5559-7.
Schreifer, K.; Sivell, J. (1997). 20 Questions-- Answered. 20 Questions-- Answered, Book One. Full Blast Productions. ISBN 978-1-895451-21-4.
Cornelia Schinharl; Sebastian Dickhaut; Kelsey Lane (2003). Basic Asian: Everything You Need for Yin and Yang in the Kitchen. Silverback Books. p. 26. ISBN 978-1-930603-65-3.
Sweetser, W. (2004). The Ultimate Fryer Cookbook. Quintet Book. Running Press. p. 6. ISBN 978-0-7624-1963-0. Retrieved 18 May 2015.^{[permanent dead link]}
James Villas (2013). Southern Fried: More Than 150 Recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More. Houghton Mifflin Harcourt. pp. 10–14. ISBN 978-1-118-13076-6.
Dee Atkin. Delicious Deep Fried Recipes: Classic & Exotic Fried Chicken Recipes, Fried Rice Recipes, Fried Tofu Recipes, Fried Zucchini Recipes and More. p. 16. GGKEY:2LNT2E533SU.^{[permanent dead link]}
Tsuji, Shizuo (16 February 2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. pp. 103, 230. ISBN 978-4-7700-3049-8.
Ashkenazi, M.; Jacob, J. (2013). The Essence of Japanese Cuisine: An Essay on Food and Culture. Taylor & Francis. p. 90. ISBN 978-1-136-81549-2.
Taylor, J.M. (2013). Deep-Fried Goodness. Workman Publishing Company. ISBN 978-0-7611-7973-3.
Catharina Y.W. Ang; Keshun Liu; Yao-Wen Huang (5 April 1999). Asian Foods: Science and Technology. CRC Press. p. 94. ISBN 978-1-56676-736-1.
Smith, A.F. (2013). Food and Drink in American History: A "Full Course" Encyclopedia. ABC-CLIO. p. 351. ISBN 978-1-61069-233-5.
Guides, R. (2012). Make the Most of Your Time in Britain. Rough Guides. p. 96. ISBN 978-1-4053-8861-0.
Kaercher, D.; Stefko, B. (2006). Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories. Best of the Midwest book series. Globe Pequot Press. p. 52. ISBN 978-0-7627-4072-7.^{[permanent dead link]}
Booker, M. Keith (9 March 2012). Blue-Collar Pop Culture: From NASCAR to Jersey Shore (Volume 1 ed.). Praeger. p. 253. ISBN 978-0313391989. Retrieved 24 May 2015.
Heine, P. (2004). Food Culture in the Near East, Middle East, and North Africa. Food culture around the world. Greenwood Press. p. 92. ISBN 978-0-313-32956-2.
Albala, K. (2011). Food Cultures of the World Encyclopedia: [Four Volumes]. ABC-CLIO. pp. 177–178. ISBN 978-0-313-37627-6.
Solomon, C. (2006). The Complete Asian Cookbook. Tuttle Publishing. p. 464. ISBN 978-0-8048-3757-6.
Nguyen, Andrea (1 June 2011). Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. Potter/TenSpeed/Harmony. p. 513. ISBN 978-1607741411.
Ray, Nick; Bewer, Tim; Burke, Andrew; Huhti, Thomas; Seng, Siradeth (2007). Vietnam, Cambodia, Laos & the Greater Mekong. Lonely Planet. p. 90. ISBN 9781741047615.
Rossell, J.B. (2001). Frying: Improving Quality. Woodhead Publishing Series in Food Science, Technology and Nutrition. CRC Press. p. 31. ISBN 978-1-85573-556-9.
Lang, L.B. (2010). Australia. Eyewitness travel guides. Dorling Kindersley. p. 521. ISBN 978-0-7566-6082-6. Retrieved 23 May 2015.
Krystina Castella (3 January 2012). A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far; Honey cakes to flat cakes, fritters to chiffons, tartes to tortes, meringues to mooncakes, fruit cakes to spice cakes. Storey Publishing, LLC. pp. 268–270. ISBN 978-1-60342-446-2.
Peng, S.K.; Morin, R.J. (1991). Biological Effects of Cholesterol Oxides. Taylor & Francis. p. 86. ISBN 978-0-8493-6776-2.
Trudie du Toit, L.B. (2007). FCS Food Preparation L2. FET college series. Pearson Education South Africa. p. 95. ISBN 978-1-86891-824-9.
Ferrier, S.; Shuttleworth, T. (1982). The KidsFood Cookbook. James Lorimer Limited, Publishers. p. 60. ISBN 978-0-88862-596-0.
Trudie du Toit, Linda Botha (2007). FCS Food Preparation L2. Pearson South Africa. p. 96. ISBN 978-1-86891-824-9.
Simpson, A. (2010). Food Porn Daily: The Cookbook. Sweetwater Press. p. 11. ISBN 978-1-59955-765-6.
James Peterson (29 February 2012). Glorious French Food: A Fresh Approach to the Classics. Houghton Mifflin Harcourt. p. 550. ISBN 978-0-544-18655-2.
Beasley, R.W. (2003). Beasley's Surgery of the Hand. Thieme. p. 75. ISBN 978-1-58890-161-3.
Chiarello, M.; Wisner, P.; Petzke, K. (2008). The Tra Vigne Cookbook: Seasons in the California Wine Country. Chronicle Books. p. 139. ISBN 978-0-8118-6379-7.
Singh, P. (2012). The Everything Indian Slow Cooker Cookbook: Includes Pineapple Raita, Tandoori Chicken Wings, Mulligatawny Soup, Lamb Vindaloo, Five-Spice Strawberry Chutney...and Hundreds More!. Everything (Cooking). Adams Media. p. 13. ISBN 978-1-4405-4168-1.^{[permanent dead link]}
Johanson, P. (2010). Biofuels: Sustainable Energy in the 21st Century. In the News. Rosen Pub. p. 18. ISBN 978-1-4358-3584-9.

businessinsider.com

Smith, Kevin (4 June 2012). "What Happens When You Deep Fry An iPad?". Business Insider. Retrieved 20 May 2015.

cambsfire.gov.uk

"Chip pans". cambsfire.gov.uk. Cambridgeshire Fire and Rescue Service. Archived from the original on 20 May 2015. Retrieved 20 May 2015.

cancerresearchuk.org

"Can eating burnt foods cause cancer?". Cancer Research UK. 15 October 2021.

cbsnews.com

Neal, Rome (4 October 2002). "The science of corn dogs". CBS News. Retrieved 18 May 2015. Corn dogs are a food that we know from fall festivals, carnivals and tailgating. It actually got its start when German immigrants moved into Texas. Some of these new German immigrants were sausage-makers by trade, but had a hard time selling their wares in Texas. So, as a ploy, they took sausages, rolled them in a cornbread batter and fried them. The sticks came later.

chicagotribune.com

"Photos: 75 deep fried foods". Chicago Tribune. 21 January 2015. Retrieved 22 May 2015.

cookeryonline.com

"Deep frying". Cookingonline.com. Retrieved on 18 May 2015.

cooksinfo.com

"Deep-Fried Foods". cooksinfo.com. Cooks Info. Retrieved 18 May 2015. The ancient Greeks began frying foods in olive oil sometime around or after the 5th century BC. Frying foods in oil was common in Rome, certainly by the 1st century AD. Olive oil was mostly used, as it was plentiful. The Roman word was 'frigere.'

csic.es

grasasyaceites.revistas.csic.es

I. D., Morton. "Geography and history of the frying process". grasasyaceites.revistas.csic.es. Retrieved 18 May 2015.

deepfryerreviewsdepot.com

"How To Clean A Deep Fryer – Deep Fat Fryer Cleaning". deepfryerreviewsdepot.com. Deep Fryer Reviews Depot. Archived from the original on 10 May 2015. Retrieved 20 May 2015.

discovery.com

press.discovery.com

"Deep Fried Masters". Discovery Networks. 12 July 2013. Archived from the original on 14 June 2015. Retrieved 23 May 2015.

doi.org

Seubsman, Sam-ang; Kelly, Matthew; Pataraporn, Yuthapornpinit; Sleigh, Adrian (November 2009). "Cultural resistance to fast-food consumption? A study of youth in North Eastern Thailand". International Journal of Consumer Studies. 33 (6): 669–675. doi:10.1111/j.1470-6431.2009.00795.x. PMC 3086925. PMID 21547247.
Kalogeropoulos, Nick; Mylona, Anastasia; Chiou, Antonia; Ioannou, Maria S.; Andrikopoulos, Nikolaos K. (2007). "Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil". LWT - Food Science and Technology. 40 (6): 1008–1017. doi:10.1016/j.lwt.2006.07.003.
Orozco-Solano, M. I.; Priego-Capote, F.; Luque de Castro, M. D. (10 May 2013). "Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature". Analytical and Bioanalytical Chemistry. 405 (18). Springer: 6117–6129. doi:10.1007/s00216-013-7004-0. ISSN 1618-2650. PMID 23657457. S2CID 883176.
"What's in that french fry? Fat varies by city". NBC News. 12 April 2006. Archived from the original on 17 October 2015. Retrieved 7 January 2007. AP story concerning Stender, S; Dyerberg, J; Astrup, A (April 2006). "High levels of industrially produced trans fat in popular fast foods". N. Engl. J. Med. 354 (15): 1650–2. doi:10.1056/NEJMc052959. PMID 16611965.
Bhardwaj, Swati; Passi, Santosh Jain; Misra, Anoop; Pant, Kamal K.; Anwar, Khalid; Pandey, R. M.; Kardam, Vikas (1 December 2016). "Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation". Food Chemistry. 212: 663–670. doi:10.1016/j.foodchem.2016.06.021. PMID 27374582. Retrieved 2 March 2021.

economist.com

"Come fry with me". The Economist. 8 October 2009. Retrieved 20 May 2015.

eurofedlipid.org

"8th International Symposium on Deep Frying Better understanding, better fried products 15–17 September 2015, Munich, Germany". eurofedlipid.org. Euro Fed Lipid. Archived from the original on 15 June 2015. Retrieved 12 June 2015.

finedininglovers.com

Antunes, Sonny. "Falafel, a dish the entire Middle East can agree on". finedininglovers.com. Fine Dining Lovers. Retrieved 18 May 2015.

fredhutch.org

"Study finds eating deep-fried food is associated with an increased risk of prostate cancer". fredhutch.org. 28 January 2013. Retrieved 19 May 2015.

go.com

abcnews.go.com

Fantozzi, Joanna (9 October 2014). "Eating Deep-Fried Maple Leaves Is Big in Japan". ABC News. Retrieved 24 May 2015.

haaretz.com

Guttman, Vered (24 April 2012). "No matter where it originated, falafel is still Israel's national food". Haaretz. Retrieved 18 May 2015.

huffingtonpost.com

"Deep-Fried Gadgets: Artist Henry Hargreaves Deep-Fries (Fake) iPad, iPhone And More". The Huffington Post. 4 June 2012. Retrieved 24 May 2015.

ifood.tv

"Onion Ring". ifood.tv. Retrieved 18 May 2015.

mentalfloss.com

Gamble, Cole (5 September 2012). "25 Deep-Fried Foods From the Texas State Fair". mentalfloss.com. Mental Floss. Retrieved 20 May 2015.

nbcnews.com

"What's in that french fry? Fat varies by city". NBC News. 12 April 2006. Archived from the original on 17 October 2015. Retrieved 7 January 2007. AP story concerning Stender, S; Dyerberg, J; Astrup, A (April 2006). "High levels of industrially produced trans fat in popular fast foods". N. Engl. J. Med. 354 (15): 1650–2. doi:10.1056/NEJMc052959. PMID 16611965.

nhs.uk

"Deep-fried Mars bars: no link with sudden stroke – Health News". NHS Choices. 10 July 2014. Archived from the original on 24 May 2015. Retrieved 24 May 2015.

nih.gov

pubmed.ncbi.nlm.nih.gov

Seubsman, Sam-ang; Kelly, Matthew; Pataraporn, Yuthapornpinit; Sleigh, Adrian (November 2009). "Cultural resistance to fast-food consumption? A study of youth in North Eastern Thailand". International Journal of Consumer Studies. 33 (6): 669–675. doi:10.1111/j.1470-6431.2009.00795.x. PMC 3086925. PMID 21547247.
Orozco-Solano, M. I.; Priego-Capote, F.; Luque de Castro, M. D. (10 May 2013). "Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature". Analytical and Bioanalytical Chemistry. 405 (18). Springer: 6117–6129. doi:10.1007/s00216-013-7004-0. ISSN 1618-2650. PMID 23657457. S2CID 883176.
"What's in that french fry? Fat varies by city". NBC News. 12 April 2006. Archived from the original on 17 October 2015. Retrieved 7 January 2007. AP story concerning Stender, S; Dyerberg, J; Astrup, A (April 2006). "High levels of industrially produced trans fat in popular fast foods". N. Engl. J. Med. 354 (15): 1650–2. doi:10.1056/NEJMc052959. PMID 16611965.
Bhardwaj, Swati; Passi, Santosh Jain; Misra, Anoop; Pant, Kamal K.; Anwar, Khalid; Pandey, R. M.; Kardam, Vikas (1 December 2016). "Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation". Food Chemistry. 212: 663–670. doi:10.1016/j.foodchem.2016.06.021. PMID 27374582. Retrieved 2 March 2021.

ncbi.nlm.nih.gov

Seubsman, Sam-ang; Kelly, Matthew; Pataraporn, Yuthapornpinit; Sleigh, Adrian (November 2009). "Cultural resistance to fast-food consumption? A study of youth in North Eastern Thailand". International Journal of Consumer Studies. 33 (6): 669–675. doi:10.1111/j.1470-6431.2009.00795.x. PMC 3086925. PMID 21547247.

nyc.gov

NYC Board of Health. "Board of Health Approves Regulation to Phase Out Artificial Trans Fat: FAQ". Archived from the original on 6 October 2006. Retrieved 7 January 2007.

nydailynews.com

"Who invented french fries? France and Belgium battle over who invented fried, crispy potato perfection". Daily News. New York. AFP RELAXNEWS. 1 January 2013. Retrieved 18 May 2015.

nytimes.com

Bittman, Mark (21 October 2013). "Deep Fried and Good for You". The New York Times. Retrieved 22 May 2015.
Newman, Judith. What is fried and has six legs? Welcome to Insect Cuisine. The New York Times. 20 May 1992. Retrieved 23 May 2015.
Murray, Sarah (14 December 2007). "The Deep-Fried Truth". The New York Times. Retrieved 22 May 2015.

oed.com

""deep", adj". Oxford English Dictionary Online. Oxford University Press. Retrieved 24 May 2015.
""deep", v.". Oxford English Dictionary Online. Oxford University Press. Retrieved 24 May 2015.

researchgate.net

Mariod, Abdalbasit; Omer, Nuha; Al, El Mugdad; Mokhtar, Mohammed (9 September 2014). "Chemical Reactions Taken Place During deep-fat Frying and Their Products: A review". Sudan University of Science & Technology SUST Journal of Natural and Medical Sciences. Supplementary issue: 1–17.

sciencedirect.com

Kalogeropoulos, Nick; Mylona, Anastasia; Chiou, Antonia; Ioannou, Maria S.; Andrikopoulos, Nikolaos K. (2007). "Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil". LWT - Food Science and Technology. 40 (6): 1008–1017. doi:10.1016/j.lwt.2006.07.003.
Jaarin, Kamsiah; Masbah, Norliana; Kamisah, Yusof (1 January 2018), Holban, Alina Maria; Grumezescu, Alexandru Mihai (eds.), "Chapter 10 - Heated Oil and Its Effect on Health", Food Quality: Balancing Health and Disease, Handbook of Food Bioengineering, Academic Press, pp. 315–337, ISBN 978-0-12-811442-1, retrieved 18 January 2025
Bhardwaj, Swati; Passi, Santosh Jain; Misra, Anoop; Pant, Kamal K.; Anwar, Khalid; Pandey, R. M.; Kardam, Vikas (1 December 2016). "Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation". Food Chemistry. 212: 663–670. doi:10.1016/j.foodchem.2016.06.021. PMID 27374582. Retrieved 2 March 2021.

semanticscholar.org

api.semanticscholar.org

Orozco-Solano, M. I.; Priego-Capote, F.; Luque de Castro, M. D. (10 May 2013). "Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature". Analytical and Bioanalytical Chemistry. 405 (18). Springer: 6117–6129. doi:10.1007/s00216-013-7004-0. ISSN 1618-2650. PMID 23657457. S2CID 883176.

seriouseats.com

Moss, Robert. "How Cajun deep fried turkey took over America". seriouseats.com. Serious Eats. Retrieved 18 May 2015.

slate.com

Anderson, L. V. (April 2015). "The Technique That Will Make You Want to Batter and Fry Everything". slate.com. Retrieved 31 July 2015.

tasteatlas.com

"10 Most Popular Indonesian Deep-fried Dishes". www.tasteatlas.com. Retrieved 20 April 2022.

theex.com

"The History of Fried Food". theex.com. Canadian National Exhibition. Retrieved 18 May 2015.

thestar.com

Ogilvie, Megan (10 October 2014). "Deep fried food may be worse for you than you think". The Toronto Star. Retrieved 23 May 2015.

thrillist.com

Lapetina, Adam (22 July 2014). "The true origins of 11 of your favorite fried foods". thrillist.com. Trillist. Retrieved 18 May 2015.

time.com

healthland.time.com

Davis, Robert. "Health Risks of Fried Foods May Be Overblown". Time. Retrieved 19 May 2015.

timeout.com

"Hong Kong's best street food essentials". Time Out Hong Kong. Retrieved 6 May 2021.

uchicago.edu

penelope.uchicago.edu

Curtius, Lacus. "Apicius, De Re Coquinaria — Book VI". penelope.uchicago.edu. Retrieved 12 September 2024.

ukm.my

spaj.ukm.my

"Chun-Yi Ng, Yusof Kamisah, Othman Faizah, & Kamsiah Jaarin, 2013 Recycled Deep-frying Oil Causes Blood Pressure Elevation and Vascular Hypertrophy in Sprague-Dawley Rats 1(1) : 2-6". Archived from the original on 9 October 2016. {{cite journal}}: Cite journal requires |journal= (help)

usda.gov

fsis.usda.gov

"Deep Fat Frying and Food Safety" (PDF). Retrieved 8 December 2020.

vancouversun.com

Carman, Tara (21 May 2015). "Grease, wet wipes clog Metro Vancouver's sewers". The Vancouver Sun. Archived from the original on 8 November 2020. Retrieved 30 May 2015.

web.archive.org

"How To Clean A Deep Fryer – Deep Fat Fryer Cleaning". deepfryerreviewsdepot.com. Deep Fryer Reviews Depot. Archived from the original on 10 May 2015. Retrieved 20 May 2015.
"8th International Symposium on Deep Frying Better understanding, better fried products 15–17 September 2015, Munich, Germany". eurofedlipid.org. Euro Fed Lipid. Archived from the original on 15 June 2015. Retrieved 12 June 2015.
"Deep-fried Mars bars: no link with sudden stroke – Health News". NHS Choices. 10 July 2014. Archived from the original on 24 May 2015. Retrieved 24 May 2015.
"Deep Fried Masters". Discovery Networks. 12 July 2013. Archived from the original on 14 June 2015. Retrieved 23 May 2015.
"Chip pans". cambsfire.gov.uk. Cambridgeshire Fire and Rescue Service. Archived from the original on 20 May 2015. Retrieved 20 May 2015.
Carman, Tara (21 May 2015). "Grease, wet wipes clog Metro Vancouver's sewers". The Vancouver Sun. Archived from the original on 8 November 2020. Retrieved 30 May 2015.
"Chun-Yi Ng, Yusof Kamisah, Othman Faizah, & Kamsiah Jaarin, 2013 Recycled Deep-frying Oil Causes Blood Pressure Elevation and Vascular Hypertrophy in Sprague-Dawley Rats 1(1) : 2-6". Archived from the original on 9 October 2016. {{cite journal}}: Cite journal requires |journal= (help)
NYC Board of Health. "Board of Health Approves Regulation to Phase Out Artificial Trans Fat: FAQ". Archived from the original on 6 October 2006. Retrieved 7 January 2007.
"What's in that french fry? Fat varies by city". NBC News. 12 April 2006. Archived from the original on 17 October 2015. Retrieved 7 January 2007. AP story concerning Stender, S; Dyerberg, J; Astrup, A (April 2006). "High levels of industrially produced trans fat in popular fast foods". N. Engl. J. Med. 354 (15): 1650–2. doi:10.1056/NEJMc052959. PMID 16611965.

worldcat.org

search.worldcat.org

Orozco-Solano, M. I.; Priego-Capote, F.; Luque de Castro, M. D. (10 May 2013). "Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature". Analytical and Bioanalytical Chemistry. 405 (18). Springer: 6117–6129. doi:10.1007/s00216-013-7004-0. ISSN 1618-2650. PMID 23657457. S2CID 883176.