Characterization of Copolymer Hydroxybutyrate/Hydroxyvalerate from Saponified Vernonia, Soybean, and “Spent” Frying Oils
نویسندگان
چکیده
منابع مشابه
Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying
Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts ...
متن کاملFrying Stability Evaluation of Rice Bran Oil Blended with Soybean, Mustard and Palm Olein Oils
Refined rice bran oil (RBO) was blended with PUFA rich Soybean oil (SBO), MUFA rich Mustard oil (MO) and SFA rich Palm Olein oil (POO) to make a blend that had sufficient amount of Omega-3 fatty acid by mixing two or more oils in the ratio of 60:40 and 60:20:20 respectively. RBO and its blends were subjected to deep fat frying of potato chips at 180±10C for 24h. Oil samples were withdrawn after...
متن کاملBiodiesel Production From Rapeseed Oil With Waste Frying Oils
Biodiesel or fatty acids alkyl esters (FAAE) of long chain are an alternative fuel produced by a transesterification process. The potential production of biodiesel from rapeseed oil in Chile is associated to the solution of economic, environmental and social problems. Experiences from other countries have demonstrated that biodiesel prices are higher than diesel, due to the high costs of the ra...
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...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 2002
ISSN: 1060-3271,1944-7922
DOI: 10.1093/jaoac/85.4.917