Evolution of the quality of the oil and the product in semi-industrial frying

Autor:	M. Beatriz, P. P. Oliveira, Margarida A. Ferreira
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	1994
Předmět:	edible oil quality (change) rissole semi-industrial frying Nutrition. Foods and food supply TX341-641
Zdroj:	Grasas y Aceites, Vol 45, Iss 3, Pp 113-118 (1994)
Druh dokumentu:	article
ISSN:	0017-3495 1988-4214
DOI:	10.3989/gya.1994.v45.i3.982
Popis:	Changes in the quality of two commercial brands of cooking oil were studied under the frying conditions traditionally used in the Portuguese hospitality trade. Three hundred rissoles were fried at a temperature of 160-170°C for 1 hour. Values of peroxide, p-anisidine, Totox, acidity and total polar compounds were determined. Isomeric cis and trans fatty acids were quantified using CP-Sil 88-packed capillary column via gas chromatography.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/66e906dadaa34cd4804fd62d87f6c117 Zobrazit plný text záznamu View record in DOAJ