Acidity Index In Frying Oils
Mostrando 1-2 de 2 artigos, teses e dissertações.
-
1. Alterações físico-químicas do óleo de palma na pré-fritura contínua de produtos cárneos empanados de frango - tipo "snacks"
The lack of time for the preparation of food has caused an increase in consumption of fried foods that are a rapid alternative of preparation that promotes sensory properties highly appreciated by consumers. The continuous frying method is used by the industrial market for pre frying procedures. Palm oil has high oxidative stability by having almost equivale
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/10/2010
-
2. Efeito do binômio Tempo/Temperatura sobre a fração lipídica de óleos vegetais submetidos a processos de fritura
Studies show that the frying process causes changes in the physical and chemical aspects of oils which affect their chemical, sensorial and nutritional quality. This study aimed to evaluate the effect of the time/temperature pair on the lipid fraction of vegetable oils used in the frying process. Four Meal Production Units (MPU) were selected which served on
Publicado em: 2008