Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Chaimae Moufakkir"'
Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties
Externí odkaz:
https://doaj.org/article/eae792c3f4ce4493927c9d86d665a413
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e70122, Published: 14 OCT 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e70122, Published: 14 OCT 2022
Fried foods are hugely popular and very much a part of our modern cuisine. Guarding against oxidation is crucial, due to the absorption of oil during the frying process. This paper presents how, the degree of resistance of sunflower oil was evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cef6b06bc53ecba4c8da0b2dffd8ce3e
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101361
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101361
