Aldehydic acids in frying oils: formation, toxicological significance and analysis
نویسندگان
چکیده
منابع مشابه
Measurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran
The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks a...
متن کاملMeasurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran
The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks a...
متن کاملStudies on the Deterioration of Frying Oils in Continuous Water-Spraying and Heating System. IX. Frying Quality of Oils Used for Frying in Japan
Physical and chemical changes were compared with soybean oil, corn oil, cottonseed oil , rice oil, rapeseed oil, lard, palm oil and coconut oil in continuous water spraying and heating system (Table -1 , Fig,-1•`4). Thermal oxidative changes such as viscosity increasing ratio, carbonyl and iodine value , showed close relation with the initial iodine value of these oils. However, in coconut oil ...
متن کاملFrying performance of processed rice bran oils
509 The rice bran oil (RBO) contains high levels of phytosterols, gammaoryzanol, tocotrienols as well as tocopherols and it extends the shelf-life of snack foods. The high oxidative stability of RBO makes it preferred oil for frying and baking applications. The saturated, monounsaturated and polyunsaturated fatty acids in RBO are in the ratio of approximately 1:2.2:1.5 and the major fatty acid ...
متن کاملChemistry of deep-fat frying oils.
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of fryi...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 1996
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.1996.v47.i5.879