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.

Ana Isabel Carrapiso, Eva María Otero-Bazago, José Ángel Gil-Amado, Lourdes Martín

Open access · goldAbstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

0.4field-weighted citation impact, top 44% of its field

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 5 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 1 institution in 1 country.

Ana Isabel CarrapisoTecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain.ORCID 0000-0002-0879-8796

Eva María Otero-BazagoTecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain.

José Ángel Gil-AmadoTecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain.

Lourdes MartínTecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain.

Universidad de Extremadura · ES

Funding

University of Extremadura GR18147

6 · The paper itself

Abstract

Although deep frying is widely used, little is known about the effect of frying different meats on the frying oil. The aims of this study were to investigate whether the pork type influences the characteristics of the frying oil, to compare any effects with those of French fries, and to research whether the use of thermally damaged oil differentially affects those products. French fries and pork from pigs reared outdoors on acorns and grass (outdoor) or indoors on a concentrated feed (indoor) were deep-fried in either raw or previously heated olive oil. The type of product affected most color parameters,

Indexed as

Arbequina olive oildeep fryingFrench friesfried Iberian porkoil degradationoutdoor meat

Identifiers

PMID36360007

DOI10.3390/foods11213394

PMCPMC9654403

OpenAlexW4307437105

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.