Alterações físico-químicas dos óleos de girassol, milho e soja em frituras
| Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
|---|---|
| Data(s) |
20/05/2014
20/05/2014
01/12/2005
|
| Resumo |
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The aim of this study is to determine the influence of frying time on the alterations of sunflower, corn and soybean oils during deep fat frying of potato chips. The analytical methods used to evaluate the oil alterations are: free fatty acids, peroxide value, refractive index and total polar compounds. An increase of free fatty acids, refractive index and total polar compounds with frying time were observed. The different behaviors observed for the three vegetables oils can be explained by the differences in the initial composition and quality of them. |
| Formato |
947-951 |
| Identificador |
http://dx.doi.org/10.1590/S0100-40422005000600003 Química Nova. Sociedade Brasileira de Química, v. 28, n. 6, p. 947-951, 2005. 0100-4042 http://hdl.handle.net/11449/21916 10.1590/S0100-40422005000600003 S0100-40422005000600003 S0100-40422005000600003.pdf |
| Idioma(s) |
por |
| Publicador |
Sociedade Brasileira de Química |
| Relação |
Química Nova |
| Direitos |
openAccess |
| Palavras-Chave | #discontinuous frying #Vegetable oils #total polar compounds |
| Tipo |
info:eu-repo/semantics/article |
