Výsledky vyhledávání - "Rodrigues Machado, Eliana"

Quantitative evaluation of monoepoxyacids, monoketoacids and monohydroxyacids in fats and oils used in discontinuous frying of potatoes

Autor: Rodrigues Machado, Eliana, Marmesat, Susana, Dobarganes, M. Carmen, Abrantes, Shirley

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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[EN]: During frying, fats and oils undergo degradation with the formation of polar compounds. Among these are polymeric triglycerides, as well as oxidized monomeric triglycerides. The last group has been related to several diseases and contains group

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::99337a02065e2f2abda0672d28645e93
http://hdl.handle.net/10261/282364

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Palm and soybean oils alterations in the discontinued frying of potatoes

Autor: Rodrigues Machado, Eliana, Dobarganes, M. Carmen, Abrantes, Shirley

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Palm and soybean oils were used in experiments of frying of potatoes in 1 L, household electric deep fryers with a surface-to-volume ratio of 0,3 cm–1. The oils were heated for five hours every day for five consecutive days at a temperature of 183.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::268633549a629d0f8d7b7035cef016a0
http://hdl.handle.net/10261/282298

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