| Autor: |
Lucia Zeleňáková, Mária Angelovičová, Marek Šnirc, Jana Žiarovská, Stanislav Kráčmar, Branislav Gálik, Simona Kunová |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Potravinarstvo, Vol 13, Iss 1 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
1337-0960 |
| DOI: |
10.5219/1080 |
| Popis: |
The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences ( |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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