{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,3,22]],"date-time":"2025-03-22T11:26:51Z","timestamp":1742642811464},"reference-count":35,"publisher":"Center for Academic Publications Japan","issue":"Supplement","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Nutr Sci Vitaminol","JNSV","Journal of Nutritional Science and Vitaminology, J Nutr Sci Vitaminol","Journal of Nutritional Science and Vitaminology"],"published-print":{"date-parts":[[2020]]},"DOI":"10.3177\/jnsv.66.s206","type":"journal-article","created":{"date-parts":[[2021,2,21]],"date-time":"2021-02-21T22:16:18Z","timestamp":1613945778000},"page":"S206-S214","source":"Crossref","is-referenced-by-count":8,"title":["Tropical Oil Blending and Their Effects on Nutritional Content and Physicochemical Properties during Deep Fat Frying"],"prefix":"10.3177","volume":"66","author":[{"given":"Ketinun","family":"KITTIPONGPITTAYA","sequence":"first","affiliation":[{"name":"Faculty of Agro-Industry, King Mongkut\u2019s University of Technology North Bangkok"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Atikorn","family":"PANYA","sequence":"additional","affiliation":[{"name":"Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC)"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Thichapat","family":"PRASOMSRI","sequence":"additional","affiliation":[{"name":"Faculty of Agro-Industry, King Mongkut\u2019s University of Technology North Bangkok"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Phattraphorn","family":"SUEAPHET","sequence":"additional","affiliation":[{"name":"Faculty of Agro-Industry, King Mongkut\u2019s University of Technology North Bangkok"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1759","reference":[{"key":"1","unstructured":"1) Baixauli R, Salvador A, Fiszman S, Calvo C. 2002. Effect of oil degradation during frying on the color of fried, battered squid rings. J Am Oil Chem Soc 79: 1127-1131."},{"key":"2","unstructured":"2) Tareke E, Rydberg P, Karlsson P, Eriksson S, T\u00f6rnqvist M. 2002. Analysis of Acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50: 4998-5006."},{"key":"3","doi-asserted-by":"crossref","unstructured":"3) Lim PK, Jinap S, Sanny M, Tan CP, Khatib A. 2014. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (<i>Ipomoea batatas<\/i> L. Lam) chips. J Food Sci 79: T115-T121.","DOI":"10.1111\/1750-3841.12250"},{"key":"4","doi-asserted-by":"crossref","unstructured":"4) Wang L, Manson JE, Forman JP, Gaziano JM, Buring JE, Sesso HD. 2010. Dietary fatty acids and the risk of hypertension in middle-aged and older women. Hypertension 56: 598-604.","DOI":"10.1161\/HYPERTENSIONAHA.110.154187"},{"key":"5","doi-asserted-by":"crossref","unstructured":"5) Popov D, Simionescu M, Shepherd PR. 2003. Saturated-fat diet induces moderate diabetes and severe glomerulosclerosis in hamsters. Diabetologia 46: 1408-1418.","DOI":"10.1007\/s00125-003-1185-6"},{"key":"6","unstructured":"6) Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. 2010. Saturated fat, carbohydrate, and cardiovascular disease. Am J Clin Nutr 91: 502-509."},{"key":"7","doi-asserted-by":"crossref","unstructured":"7) Susheelamma NS, Asha MR, Ravi R, Kumar AK. 2002. Comparative studies on physical properties of vegetable oils and their blends after frying. J Food Lipids 9: 259-276.","DOI":"10.1111\/j.1745-4522.2002.tb00225.x"},{"key":"8","doi-asserted-by":"crossref","unstructured":"8) Mohamed KM, Elsanhoty RM, Hassanien MFR. 2014. Improving thermal stability of high linoleic corn oil by blending with black cumin and coriander oils. Int J Food Prop 17: 500-510.","DOI":"10.1080\/10942912.2012.654560"},{"key":"9","doi-asserted-by":"crossref","unstructured":"9) Mishra R, Sharma HK. 2014. Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil. J Food Sci Technol 51: 1076-1084.","DOI":"10.1007\/s13197-011-0602-y"},{"key":"10","unstructured":"10) Srivastava P, Singh RP. 2015. Frying stability evaluation of rice bran oil blended with soybean, mustard and palm olein oils. Orient J Chem 31: 1687-1694."},{"key":"11","doi-asserted-by":"crossref","unstructured":"11) Arslan FN, Sap\u00e7i AN, Duru F, Kara H. 2017. A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. Int J Food Prop 20: 704-717.","DOI":"10.1080\/10942912.2016.1177544"},{"key":"12","unstructured":"12) CODEX STAN 210-1999. Codex standard for named vegetable oils. Available online: www.codexalimentarius.org\/input\/download\/standards\/336\/CXS_ 210e.pdf (accessed on 20 June 2018)."},{"key":"13","doi-asserted-by":"crossref","unstructured":"13) Rukunudin IH, White PJ, Bern CJ, Bailey TB. 1998. A modified method for determining free fatty acids from small soybean oil sample sizes. J Am Oil Chem Soc 75: 563-568.","DOI":"10.1007\/s11746-998-0066-z"},{"key":"14","unstructured":"14) AOCS Official Method Cd 8-53. 2003. Surplus Peroxide Value Acetic Acid-Chloroform Method. AOCS Cold Spring Harbour: New York, NY, USA."},{"key":"15","doi-asserted-by":"crossref","unstructured":"15) Maisuthisakul P, Pongsawatmanit R, Gordon MH. 2006. Antioxidant properties of Teaw (<i>Cratoxylum formosum <\/i>Dyer) extract in soybean oil and emulsions. J Agric Food Chem 54: 2719-2725.","DOI":"10.1021\/jf052396+"},{"key":"16","doi-asserted-by":"crossref","unstructured":"16) Wichchukit S, O\u2019Mahony M. 2015.The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. J Sci Food Agric 95: 2167-2178.","DOI":"10.1002\/jsfa.6993"},{"key":"17","doi-asserted-by":"crossref","unstructured":"17) Velasco J, Marmesat S, Marquez-Ruiz G, Dobarganes MC. 2004. Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying. Eur J Lipid Sci Technol 106: 728-735.","DOI":"10.1002\/ejlt.200401032"},{"key":"18","doi-asserted-by":"crossref","unstructured":"18) Tatani N, Yamaguchi A, Takada M, Moriya M. 2006. Color deterioration of oil during frying. J Oleo Sci 55: 51-57.","DOI":"10.5650\/jos.55.51"},{"key":"19","doi-asserted-by":"crossref","unstructured":"19) Goffman FD, Pinson S, Bergman C. 2003. Genetic diversity for lipid content and fatty acid profile in rice bran. J Am Oil Chem Soc 80: 485-490.","DOI":"10.1007\/s11746-003-0725-x"},{"key":"20","doi-asserted-by":"crossref","unstructured":"20) McCarty MF, DiNicolantonio JJ. 2016. Lauric acid-rich medium-chain triglycerides can substitute for other oils in cooking applications and may have limited pathogenicity. Open Heart 3: e000467.","DOI":"10.1136\/openhrt-2016-000467"},{"key":"21","doi-asserted-by":"crossref","unstructured":"21) Sch\u00f6nfeld P, Wojtczak L. 2016. Short-and medium-chain fatty acids in energy metabolism: the cellular perspective. J Lipid Res 57: 943-954.","DOI":"10.1194\/jlr.R067629"},{"key":"22","unstructured":"22) Ander BP, Dupasquier CM, Prociuk MA, Pierce GN. 2003. Polyunsaturated fatty acids and their effects on cardiovascular disease. Exp Clin Cardiol 8: 164-172."},{"key":"23","doi-asserted-by":"crossref","unstructured":"23) Berger A, Rein D, Sch\u00e4fer A, Monnard I, Gremaud G, Lambelet P, Bertoli C. 2005. Eur J Nutr 44: 163-173.","DOI":"10.1007\/s00394-004-0508-9"},{"key":"24","unstructured":"24) Lerma-Garc\u00eda MJ, Herrero-Mart\u00ednez JM, Sim\u00f3-Alfonso EF, Carla RB, Mendon\u00e7a G Ramis-Ramos. 2009. Composition, industrial processing and applications of rice bran \u03b3-oryzanol. Food Chem 115: 389-404."},{"key":"25","doi-asserted-by":"crossref","unstructured":"25) Sakunpak A, Suksaeree J, Monton C, Pathompak P, Kraisintu K. 2014. Quantitative analysis of \u03b3-oryzanol content in cold pressed rice bran oil by TLC-image analysis method. Asian Pac J Trop Biomed 4: 119-123.","DOI":"10.1016\/S2221-1691(14)60219-7"},{"key":"26","doi-asserted-by":"crossref","unstructured":"26) Goburdhun D, Jhuree B. 1995. Effect of deep fat frying on fat oxidation in soybean oil. Int J Food Sci Nutr 46: 363-371.","DOI":"10.3109\/09637489509012568"},{"key":"27","doi-asserted-by":"crossref","unstructured":"27) Choe E, Min DB. 2007. Chemistry of deep-fat frying oils. J Food Sci 72: R77-86.","DOI":"10.1111\/j.1750-3841.2007.00352.x"},{"key":"28","doi-asserted-by":"crossref","unstructured":"28) Ringseis R, Piwek N, Eder K. 2007. Oxidized fat induces oxidative stress but has no effect on NF-jB-mediated proinflammatory gene transcription in porcine intestinal epithelial cells. Inflamm Res 56: 118-125.","DOI":"10.1007\/s00011-006-6122-y"},{"key":"29","unstructured":"29) Cohn JS. 2002. Oxidized fat in the diet, postprandial lipaemia and cardiovascular disease. Curr Opin Lipidol 13: 19-24."},{"key":"30","doi-asserted-by":"crossref","unstructured":"30) Kanazawa A, Sawa T, Akaike T, Maeda H. 2002. Dietary lipid peroxidation products and DNA damage in colon carcinogenesis. Eur J Lipid Sci Technol 104: 439-447.","DOI":"10.1002\/1438-9312(200207)104:7<439::AID-EJLT439>3.0.CO;2-K"},{"key":"31","unstructured":"31) Firestone D, Stier RF, Blumenthal MM. 1991. Regulation of frying fats and oils. Food Tech 45: 90-94."},{"key":"32","unstructured":"32) Formo MW, Jugermann E, Norris FA, Sonntag NOV. 1979. Physical properties of fats and fatty acids. In: Swern, D. (Ed.), Bailey\u2019s Industrial Oil and Fat Products, (4th ed.) vol. 1, p 177-232. John Wiley and Sons, New York."},{"key":"33","doi-asserted-by":"crossref","unstructured":"33) Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K. 2012. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. Int J Food Sci Technol 47: 1701-1709.","DOI":"10.1111\/j.1365-2621.2012.03024.x"},{"key":"34","doi-asserted-by":"crossref","unstructured":"34) Serjouie S, Tan CP, Mirhosseini H, Che Man YB. 2010. Effect of vegetable based oil blends on physicochemical properties of oils during deep fat-frying. Am J Food Technol 5: 310-323.","DOI":"10.3923\/ajft.2010.310.323"},{"key":"35","doi-asserted-by":"crossref","unstructured":"35) Wang SN, Sui XN, Wang ZJ, Qi BK, Jiang LZ, Li Y, et al. 2016. Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying. Eur J Lipid Sci Technol 118: 524-531.","DOI":"10.1002\/ejlt.201500085"}],"container-title":["Journal of Nutritional Science and Vitaminology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.jstage.jst.go.jp\/article\/jnsv\/66\/Supplement\/66_S206\/_pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,2,27]],"date-time":"2021-02-27T04:03:24Z","timestamp":1614398604000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.jstage.jst.go.jp\/article\/jnsv\/66\/Supplement\/66_S206\/_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020]]},"references-count":35,"journal-issue":{"issue":"Supplement","published-print":{"date-parts":[[2020]]}},"URL":"https:\/\/doi.org\/10.3177\/jnsv.66.s206","relation":{},"ISSN":["0301-4800","1881-7742"],"issn-type":[{"value":"0301-4800","type":"print"},{"value":"1881-7742","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020]]}}}