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http://acervodigital.unesp.br/handle/11449/27609
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Corsini, Mara da Silva | - |
dc.contributor.author | Jorge, Neuza | - |
dc.contributor.author | Miguel, Ana Maria Rauen de Oliveira | - |
dc.contributor.author | Vicente, Eduardo | - |
dc.date.accessioned | 2014-05-20T15:10:23Z | - |
dc.date.accessioned | 2016-10-25T17:44:47Z | - |
dc.date.available | 2014-05-20T15:10:23Z | - |
dc.date.available | 2016-10-25T17:44:47Z | - |
dc.date.issued | 2008-01-01 | - |
dc.identifier | http://dx.doi.org/10.1590/S0100-40422008000500003 | - |
dc.identifier.citation | Química Nova. Sociedade Brasileira de Química, v. 31, n. 5, p. 956-961, 2008. | - |
dc.identifier.issn | 0100-4042 | - |
dc.identifier.uri | http://hdl.handle.net/11449/27609 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/27609 | - |
dc.description.abstract | The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated fatty acids and a decrease in polyunsaturated fatty acids was observed, regardless of the type of oil used. With regard to the oil's global alteration, the results showed that palm oil, the most saturated one, underwent less alteration. However, none of the oils presented total polar compound values above the limits prescribed. | en |
dc.format.extent | 956-961 | - |
dc.language.iso | por | - |
dc.publisher | Sociedade Brasileira de Química | - |
dc.source | SciELO | - |
dc.subject | Fatty acids | en |
dc.subject | frying | en |
dc.subject | Gas chromatography | en |
dc.title | Perfil de ácidos graxos e avaliação da alteração em óleos de fritura | pt |
dc.title.alternative | Fatty acid profile and evaluation of alteration of frying oils | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.contributor.institution | Instituto de Tecnologia de Alimentos Centro de Química de Alimentos e Nutrição Aplicada | - |
dc.description.affiliation | Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos | - |
dc.description.affiliation | Instituto de Tecnologia de Alimentos Centro de Química de Alimentos e Nutrição Aplicada | - |
dc.description.affiliationUnesp | Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos | - |
dc.identifier.doi | 10.1590/S0100-40422008000500003 | - |
dc.identifier.scielo | S0100-40422008000500003 | - |
dc.identifier.wos | WOS:000259122200003 | - |
dc.rights.accessRights | Acesso aberto | - |
dc.identifier.file | S0100-40422008000500003.pdf | - |
dc.relation.ispartof | Química Nova | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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