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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/21916
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dc.contributor.authorJorge, Neuza-
dc.contributor.authorSoares, Bruno Bellei Prazeres-
dc.contributor.authorLunardi, Vanessa Martins-
dc.contributor.authorMalacrida, Cassia Roberta-
dc.date.accessioned2014-05-20T14:02:10Z-
dc.date.available2014-05-20T14:02:10Z-
dc.date.issued2005-12-01-
dc.identifierhttp://dx.doi.org/10.1590/S0100-40422005000600003-
dc.identifier.citationQuímica Nova. Sociedade Brasileira de Química, v. 28, n. 6, p. 947-951, 2005.-
dc.identifier.issn0100-4042-
dc.identifier.urihttp://hdl.handle.net/11449/21916-
dc.description.abstractThe aim of this study is to determine the influence of frying time on the alterations of sunflower, corn and soybean oils during deep fat frying of potato chips. The analytical methods used to evaluate the oil alterations are: free fatty acids, peroxide value, refractive index and total polar compounds. An increase of free fatty acids, refractive index and total polar compounds with frying time were observed. The different behaviors observed for the three vegetables oils can be explained by the differences in the initial composition and quality of them.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.format.extent947-951-
dc.language.isopor-
dc.publisherSociedade Brasileira de Química-
dc.sourceSciELO-
dc.subjectdiscontinuous fryingen
dc.subjectVegetable oilsen
dc.subjecttotal polar compoundsen
dc.titleAlterações físico-químicas dos óleos de girassol, milho e soja em frituraspt
dc.title.alternativePhysico-chemical alterations of sunflower, corn and soybean oils in deep fat fryingen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniversidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Departamento de Engenharia e Tecnologia de Alimentos-
dc.description.affiliationUnespUniversidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Departamento de Engenharia e Tecnologia de Alimentos-
dc.identifier.doi10.1590/S0100-40422005000600003-
dc.identifier.scieloS0100-40422005000600003-
dc.rights.accessRightsAcesso aberto-
dc.identifier.fileS0100-40422005000600003.pdf-
dc.relation.ispartofQuímica Nova-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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