Výsledky vyhledávání - "monocetoácidos"

Avaliação quantitativa de monoepoxiácidos, monocetoácidos e monohidroxiácidos em óleos e gorduras provenientes de fritura descontínua de batatas Quantitative evaluation of monoepoxyacids, monoketoacids and monohydroxyacids in fats and oils used in discontinuous frying of potatoes

Autor: Eliana Rodrigues Machado, Susana Marmesat, María del Carmen Dobarganes, Shirley Abrantes

Publikováno v: Food Science and Technology, Vol 28, Iss 3, Pp 675-682 (2008)

Na fritura, os óleos e gorduras sofrem degradação formando os compostos polares, como os triacilgliceróis polimerizados e os monômeros de triacilgliceróis oxidados, estes últimos têm sido relacionados a patologias e se constituem de grupos co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::9b29758f99308de6e5bfbc3ebcaeb3e2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300025

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Avaliação quantitativa de monoepoxiácidos, monocetoácidos e monohidroxiácidos em óleos e gorduras provenientes de fritura descontínua de batatas

Autor: Shirley de Mello Pereira Abrantes, Eliana Rodrigues Machado, M. C. Dobarganes, Susana Marmesat

Publikováno v: Food Science and Technology v.28 n.3 2008
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 28, Issue: 3, Pages: 675-682, Published: SEP 2008

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbbcd04ad4df6eecc5edb0cb3e44de04
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300025

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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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