{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,18]],"date-time":"2025-12-18T08:42:06Z","timestamp":1766047326992,"version":"3.37.3"},"reference-count":30,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2018,11,29]],"date-time":"2018-11-29T00:00:00Z","timestamp":1543449600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/82285\/2011"],"award-info":[{"award-number":["SFRH\/BD\/82285\/2011"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100008382","name":"Fundo Regional para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UID\/ QUI\/50006\/2013 - POCI\/01\/0145\/FEDER\/007265"],"award-info":[{"award-number":["UID\/ QUI\/50006\/2013 - POCI\/01\/0145\/FEDER\/007265"]}],"id":[{"id":"10.13039\/100008382","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["J Food Sci Technol"],"published-print":{"date-parts":[[2019,1]]},"DOI":"10.1007\/s13197-018-3489-z","type":"journal-article","created":{"date-parts":[[2018,11,29]],"date-time":"2018-11-29T08:48:30Z","timestamp":1543481310000},"page":"290-301","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study"],"prefix":"10.1007","volume":"56","author":[{"given":"Carla S. P.","family":"Santos","sequence":"first","affiliation":[]},{"given":"Luc\u00eda Molina","family":"Garc\u00eda","sequence":"additional","affiliation":[]},{"given":"Rebeca","family":"Cruz","sequence":"additional","affiliation":[]},{"given":"Sara C.","family":"Cunha","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 O.","family":"Fernandes","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2018,11,29]]},"reference":[{"issue":"3","key":"3489_CR1","doi-asserted-by":"publisher","first-page":"353","DOI":"10.1111\/jfpp.12612","volume":"40","author":"M Abenoza","year":"2016","unstructured":"Abenoza M, Heras PDL, Benito M, Oria R, S\u00e1nchez-Gimeno AC (2016) Changes in the physicochemical and nutritional parameters of Picual and Arbequina olive oils during frying. J Food Process Preserv 40(3):353\u2013361","journal-title":"J Food Process Preserv"},{"key":"3489_CR2","doi-asserted-by":"publisher","first-page":"149","DOI":"10.1007\/s11746-008-1328-5","volume":"86","author":"FA Aladedunye","year":"2009","unstructured":"Aladedunye FA, Przybylski R (2009) Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc 86:149\u2013156","journal-title":"J Am Oil Chem Soc"},{"key":"3489_CR3","doi-asserted-by":"publisher","first-page":"87","DOI":"10.1002\/lite.201300267","volume":"25","author":"FA Aladedunye","year":"2013","unstructured":"Aladedunye FA, Przybylski R (2013) Minor components in oils and their effects on frying performance. Lipid Technol 25:87\u201390","journal-title":"Lipid Technol"},{"key":"3489_CR4","doi-asserted-by":"publisher","first-page":"217","DOI":"10.1016\/B978-0-12-407849-9.00021-X","volume-title":"The Mediterranean diet: an evidence-based approach","author":"S Bastida","year":"2015","unstructured":"Bastida S, S\u00e1nchez-Muniz FJ (2015) Frying: a cultural way of cooking in the Mediterranean diet. In: Preedy VR, Watson RR (eds) The Mediterranean diet: an evidence-based approach. Academic Press, London, SanDiego, Waltham, Oxford, pp 217\u2013233"},{"key":"3489_CR5","doi-asserted-by":"publisher","first-page":"243","DOI":"10.1002\/9781444339925.ch9","volume-title":"Vegetable oils in food technology: composition, properties and uses","author":"D Boskou","year":"2011","unstructured":"Boskou D (2011) Olive oil. In: Gunstone FD (ed) Vegetable oils in food technology: composition, properties and uses. Blackwell Publishing, Oxford, pp 243\u2013271"},{"issue":"11","key":"3489_CR6","doi-asserted-by":"publisher","first-page":"1833","DOI":"10.3390\/molecules22111833","volume":"22","author":"C Campestre","year":"2017","unstructured":"Campestre C, Angelini G, Gasbarri C, Angerosa F (2017) The compounds responsible for the sensory profile in monovarietal virgin olive oils. Molecules 22(11):1833","journal-title":"Molecules"},{"key":"3489_CR7","doi-asserted-by":"publisher","first-page":"2972","DOI":"10.1016\/j.fct.2010.07.036","volume":"48","author":"S Casal","year":"2010","unstructured":"Casal S, Malheiro R, Sendas A, Oliveira BPP, Pereira JA (2010) Olive oil stability under deep-frying conditions. Food Chem Toxicol 48:2972\u20132979","journal-title":"Food Chem Toxicol"},{"key":"3489_CR8","volume-title":"Standard for named vegetable oils, CODEX Stan 210-1999","author":"Codex Alimentarius Commission","year":"2015","unstructured":"Codex Alimentarius Commission (2015) Standard for named vegetable oils, CODEX Stan 210-1999. FAO\/WHO, Roma"},{"key":"3489_CR9","first-page":"1","volume":"248","author":"Commission Regulation (EEC) No. 2568\/91","year":"1991","unstructured":"Commission Regulation (EEC) No. 2568\/91 (1991) On the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Union 248:1","journal-title":"Off J Eur Union"},{"issue":"4","key":"3489_CR10","doi-asserted-by":"publisher","first-page":"1385","DOI":"10.1016\/j.foodchem.2011.10.004","volume":"131","author":"R Farhoosh","year":"2012","unstructured":"Farhoosh R, Khodaparast MHH, Sharif A, Rafiee SA (2012) Olive oil oxidation: rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chem 131(4):1385\u20131390","journal-title":"Food Chem"},{"key":"3489_CR11","doi-asserted-by":"publisher","first-page":"e0120023","DOI":"10.1371\/journal.pone.0120023","volume":"10","author":"SS Hecht","year":"2015","unstructured":"Hecht SS, Koh WP, Wang R, Chen M, Carmella SG, Murphy SE, Yuan JM (2015) Elevated levels of mercapturic acids of acrolein and crotonaldehyde in the urine of Chinese women in Singapore who regularly cook at home. PLoS ONE 10:e0120023","journal-title":"PLoS ONE"},{"key":"3489_CR12","volume-title":"Animal and vegetable fats and oils\u2014determination of anisidine value","author":"ISO 6885:2006","year":"2006","unstructured":"ISO 6885:2006 (2006) Animal and vegetable fats and oils\u2014determination of anisidine value. International Organization for Standardization, Geneva"},{"issue":"1","key":"3489_CR13","doi-asserted-by":"publisher","first-page":"59","DOI":"10.1016\/j.foodchem.2009.09.070","volume":"120","author":"HR Katragadda","year":"2010","unstructured":"Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina AA (2010) Emissions of volatile aldehydes from heated cooking oils. Food Chem 120(1):59\u201365","journal-title":"Food Chem"},{"key":"3489_CR14","first-page":"57","volume-title":"Advances in deep-fat frying of foods","author":"S Lalas","year":"2009","unstructured":"Lalas S (2009) Quality of frying oil. In: Sahin S, Sumnu SG (eds) Advances in deep-fat frying of foods. CRC Press Taylor & Francis Group, LLC, Boca Raton, pp 57\u201380"},{"key":"3489_CR15","doi-asserted-by":"publisher","DOI":"10.1186\/s12944-016-0201-z","author":"J Li","year":"2016","unstructured":"Li J, Li X, Cai W, Liu Y (2016) Comparison of different polar compounds-induced cytotoxicity in human hepatocellular carcinoma HepG2 cells. Lipids Health Dis. \n                    https:\/\/doi.org\/10.1186\/s12944-016-0201-z","journal-title":"Lipids Health Dis"},{"issue":"7","key":"3489_CR16","doi-asserted-by":"publisher","first-page":"1081","DOI":"10.1021\/tx5001046","volume":"27","author":"RM LoPachin","year":"2014","unstructured":"LoPachin RM, Gavin T (2014) Molecular mechanisms of aldehyde toxicity: a chemical perspective. Chem Res Toxicol 27(7):1081\u20131091","journal-title":"Chem Res Toxicol"},{"key":"3489_CR17","doi-asserted-by":"publisher","unstructured":"M\u00e1rquez-Ruiz G (2017) Determination of oxidized monomeric, dimeric and oligomeric triacylglycerols; diacylglycerols and free fatty acids, in AOCS Lipid Library, The American Oil Chemists\u2019 Society, USA, IL. \n                    https:\/\/doi.org\/10.21748\/lipidlibrary.39199","DOI":"10.21748\/lipidlibrary.39199"},{"issue":"2","key":"3489_CR18","doi-asserted-by":"publisher","first-page":"271","DOI":"10.1007\/s11746-016-2943-1","volume":"94","author":"L Molina-Garcia","year":"2017","unstructured":"Molina-Garcia L, Santos CSP, Cunha SC, Casal S, Fernandes JO (2017) Comparative fingerprint changes of toxic volatiles in low PUFA vegetable oils under deep-frying. J Am Oil Chem Soc 94(2):271\u2013284","journal-title":"J Am Oil Chem Soc"},{"key":"3489_CR19","doi-asserted-by":"publisher","first-page":"925","DOI":"10.3136\/nskkk1962.39.925","volume":"39","author":"M Nagata","year":"1992","unstructured":"Nagata M, Yamashita I (1992) Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. J Jpn Soc Food Sci Technol 39:925\u2013928","journal-title":"J Jpn Soc Food Sci Technol"},{"key":"3489_CR20","doi-asserted-by":"publisher","first-page":"11637","DOI":"10.1021\/jf503860j","volume":"62","author":"R Olivero-David","year":"2014","unstructured":"Olivero-David R, Mena C, P\u00e9rez-Jimenez MA, Sastre B, Bastida S, M\u00e1rquez-Ruiz G, S\u00e1nchez-Muniz FJ (2014) Influence of picual olive ripening on virgin olive oil alteration and stability during potato frying. J Agric Food Chem 62:11637\u201311646","journal-title":"J Agric Food Chem"},{"issue":"3","key":"3489_CR21","doi-asserted-by":"publisher","first-page":"274","DOI":"10.1016\/j.foodres.2007.12.004","volume":"41","author":"J P\u00e9rez-Jim\u00e9nez","year":"2008","unstructured":"P\u00e9rez-Jim\u00e9nez J, Arranz S, Tabernero M, D\u00edaz-Rubio ME, Serrano J, Go\u00f1i I, Saura-Calixto F (2008) Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results. Food Res Int 41(3):274\u2013285","journal-title":"Food Res Int"},{"key":"3489_CR22","doi-asserted-by":"publisher","first-page":"935","DOI":"10.1002\/ejlt.201200375","volume":"115","author":"KD Petersen","year":"2013","unstructured":"Petersen KD, Jahreis G, Busch-Stockfisch M, Fritsche J (2013) Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries. Eur J Lipid Sci Technol 115:935\u2013945","journal-title":"Eur J Lipid Sci Technol"},{"issue":"S2","key":"3489_CR23","doi-asserted-by":"publisher","first-page":"S36","DOI":"10.1017\/S0007114514002931","volume":"113","author":"C Sayon-Orea","year":"2015","unstructured":"Sayon-Orea C, Carlos S, Mart\u00ednez-Gonzalez MA (2015) Does cooking with vegetable oils increase the risk of chronic diseases?: A systematic review. Br J Nutr 113(S2):S36\u2013S48","journal-title":"Br J Nutr"},{"key":"3489_CR24","doi-asserted-by":"publisher","first-page":"310","DOI":"10.3923\/ajft.2010.310.323","volume":"5","author":"A Serjouie","year":"2010","unstructured":"Serjouie A, Tan CP, Mirhosseini H, Man YBC (2010) Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. Am J Food Technol 5:310\u2013323","journal-title":"Am J Food Technol"},{"issue":"12","key":"3489_CR25","doi-asserted-by":"publisher","first-page":"1853","DOI":"10.1002\/ejlt.201500508","volume":"118","author":"L Sghaier","year":"2016","unstructured":"Sghaier L, Vial J, Sassiat P, Thiebaut D, Watiez M, Breton S, Rutledge DN, Cordella CBY (2016) An overview of recent developments in volatile compounds analysis from edible oils: technique-oriented perspectives. Eur J Lipid Sci Technol 118(12):1853\u20131879","journal-title":"Eur J Lipid Sci Technol"},{"key":"3489_CR26","doi-asserted-by":"publisher","first-page":"771","DOI":"10.1002\/ejlt.201300279","volume":"116","author":"E Taha","year":"2014","unstructured":"Taha E, Abouelhawa S, El-Geddawy M, Sorour M, Aladedunye F, Matthaus B (2014) Stabilization of refined rapeseed oil during deep-fat frying by selected herbs. Eur J Lipid Sci Technol 116:771\u2013779","journal-title":"Eur J Lipid Sci Technol"},{"key":"3489_CR27","doi-asserted-by":"publisher","first-page":"976","DOI":"10.1016\/j.foodchem.2010.05.048","volume":"123","author":"W Tsuzuki","year":"2010","unstructured":"Tsuzuki W, Matsuoka A, Ushida K (2010) Formation of trans fatty acids in edible oils during the frying and heating process. Food Chem 123:976\u2013982","journal-title":"Food Chem"},{"key":"3489_CR28","first-page":"201","volume-title":"Advances in deep-fat frying of foods","author":"K Warner","year":"2009","unstructured":"Warner K (2009) Flavor changes during frying. In: Sahin S, Sumnu SG (eds) Advances in deep-fat frying of foods. CRC Press Taylor & Francis Group, LLC, Boca Raton, pp 201\u2013213"},{"key":"3489_CR29","doi-asserted-by":"publisher","first-page":"1478","DOI":"10.1080\/10942912.2014.913181","volume":"18","author":"TT Xu","year":"2015","unstructured":"Xu TT, Li J, Fan YW, Zheng TW, Deng ZY (2015) Comparison of oxidative stability among edible oils under continuous frying conditions. Int J Food Prop 18:1478\u20131490","journal-title":"Int J Food Prop"},{"issue":"12","key":"3489_CR30","doi-asserted-by":"publisher","first-page":"7683","DOI":"10.1007\/s13197-015-1923-z","volume":"52","author":"Q Zhang","year":"2015","unstructured":"Zhang Q, Qin W, Lin D, Shen Q, Saleh ASM (2015) The changes in the volatile aldehydes formed during the deep-fat frying process. J Food Sci Technol 52(12):7683\u20137696","journal-title":"J Food Sci Technol"}],"container-title":["Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s13197-018-3489-z\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-018-3489-z.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-018-3489-z.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,11,28]],"date-time":"2019-11-28T19:21:31Z","timestamp":1574968891000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s13197-018-3489-z"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,11,29]]},"references-count":30,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2019,1]]}},"alternative-id":["3489"],"URL":"https:\/\/doi.org\/10.1007\/s13197-018-3489-z","relation":{},"ISSN":["0022-1155","0975-8402"],"issn-type":[{"type":"print","value":"0022-1155"},{"type":"electronic","value":"0975-8402"}],"subject":[],"published":{"date-parts":[[2018,11,29]]},"assertion":[{"value":"15 October 2018","order":1,"name":"revised","label":"Revised","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"6 November 2018","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"29 November 2018","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}}]}}