Cargando…

Deep-frying palm olein oil-fried street falafel induces testicular toxicity in rats

Falafel is the most common Egyptian street food, and deep-frying palm oil is a commonly used for frying it. The main objective of this research was to evaluate the effect of deep-frying palm olein oil-fried street falafel on testes of Wistar rats. Twenty-one adult male Wistar rats were randomly divi...

Descripción completa

Detalles Bibliográficos
Autores principales:	GadAllah, Ahmed Mohamed, Noaman, Mohamad Anwer, Azab, Mohamed nafea
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511738/ https://www.ncbi.nlm.nih.gov/pubmed/37744018 http://dx.doi.org/10.1016/j.toxrep.2023.09.006

Ejemplares similares

Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
por: Fikry, Mohammad, et al.
Publicado: (2021)

The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats
por: Demgne Loungaing, Valerie, et al.
Publicado: (2023)

The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice
por: Amsalu, Hailemariam, et al.
Publicado: (2020)

Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
por: Pougoue Ngueukam, Annick Arcelle, et al.
Publicado: (2023)

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein
por: Wroniak, Małgorzata, et al.
Publicado: (2021)

Effect of Anti-Clouding Agent on the Fate of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Palm Olein during Repeated Frying
por: Ahmad Tarmizi, Azmil Haizam, et al.
Publicado: (2019)

Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying
por: Zhang, Jinglin, et al.
Publicado: (2021)

Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time
por: Park, Jung Min, et al.
Publicado: (2020)

Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions
por: Tarmizi, Azmil Haizam Ahmad, et al.
Publicado: (2014)

Physiological Impact of Palm Olein or Palm Oil in Infant Formulas: A Review of Clinical Evidence
por: Padial-Jaudenes, Maria, et al.
Publicado: (2020)

Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck
por: Jamali, Muneer Ahmed, et al.
Publicado: (2022)

Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
por: Park, Jung-Min, et al.
Publicado: (2016)

Characteristics of fatty acid composition and minor constituents of red palm olein and palm kernel oil combination
por: Nainggolan, Marline, et al.
Publicado: (2021)

Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil
por: Szydłowska-Czerniak, Aleksandra, et al.
Publicado: (2020)

The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products
por: Carrapiso, Ana Isabel, et al.
Publicado: (2022)

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
por: Mahmud, Niaz, et al.
Publicado: (2023)

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils
por: Cui, Lulu, et al.
Publicado: (2022)

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods
por: Ruiz-Méndez, María-Victoria, et al.
Publicado: (2021)

Microfluidic Assessment of Frying Oil Degradation
por: Liu, Mei, et al.
Publicado: (2016)

Frying
Publicado: (1886)

The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries
por: Aniołowska, Magda, et al.
Publicado: (2015)

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets
por: Ahmad, Siti Nur Syahirah, et al.
Publicado: (2021)

Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
por: Sellami, Mohamed, et al.
Publicado: (2012)

Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell
por: Kung, Yi, et al.
Publicado: (2021)

Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study
por: Kedir, Welela Meka, et al.
Publicado: (2023)

Antiangiogenic activity of sophorolipids extracted from refined bleached deodorized palm olein
por: Kithur Mohamed, Shazmin, et al.
Publicado: (2019)

Intensified synthesis of palm olein designer lipids using sonication
por: Jadhav, Harsh B., et al.
Publicado: (2021)

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying
por: Abdul Hamid, Azizah, et al.
Publicado: (2014)

Effect of High Pressure Microfluidization on the Crystallization Behavior of Palm Stearin — Palm Olein Blends
por: Han, Lijuan, et al.
Publicado: (2014)

Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil
por: Liu, Ruijia, et al.
Publicado: (2022)

Diesel Fuel from Used Frying Oil
por: Buczek, Bronislaw
Publicado: (2014)

Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils
por: Du, Hongzhen, et al.
Publicado: (2022)

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
por: Fang, Ming-Chih, et al.
Publicado: (2023)

Synthesis and characterization of ZnO nanostructures using palm olein as biotemplate
por: Ramimoghadam, Donya, et al.
Publicado: (2013)

Biodiesel production from palm olein: A sustainable bioresource for Nigeria
por: Ishola, Felix, et al.
Publicado: (2020)

Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate
por: Ghan, Sheah Yee, et al.
Publicado: (2022)

Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls
por: Sun, Mengyu, et al.
Publicado: (2023)

Food Frying
por: Zeb, Alam
Publicado: (2019)

Albert Fry
Publicado: (1903)

The Frying-Pan
por: Williams, A. Hyatt
Publicado: (1970)

Cannot write session to /tmp/vufind_sessions/sess_4402ln6pg5me85ns1ufb4lb75n