Deep-Fat Frying Inedible Eggs For Use in Animal Feeds
نویسندگان
چکیده
منابع مشابه
Chemistry 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 کاملPart 558—new Animal Drugs for Use in Animal Feeds
(a) Acceptable daily intake (ADI). The ADI for total residues of virginiamycin is 250 micrograms per kilogram of body weight per day. (b) Tolerances—(1) Swine. Tolerances are established for residues of virginiamycin in uncooked edible tissues of 0.4 part per million (ppm) in kidney, skin, and fat, 0.3 ppm in liver, and 0.1 ppm in muscle. (2) Broiler chickens and cattle. A tolerance for residue...
متن کاملPart 558—new Animal Drugs for Use in Animal Feeds
■ 42. Amend § 558.195 as follows: ■ a. In the table in paragraph (e)(1)(i), in the ‘‘Limitations’’ column, remove ‘‘Do not feed to laying chickens.’’ and in its place add ‘‘Do not feed to laying hens producing eggs for human consumption.’’; ■ b. In the table in paragraph (e)(2)(i), in the ‘‘Limitations’’ column, remove ‘‘Do not feed to cows producing milk for food.’’ and in its place add ‘‘Do n...
متن کاملPart 558—new Animal Drugs for Use in Animal Feeds
558.35 Aklomide. 558.55 Amprolium. 558.58 Amprolium and ethopabate. 558.59 Apramycin. 558.60 Arsanilate sodium. 558.62 Arsanilic acid. 558.76 Bacitracin methylene disalicylate. 558.78 Bacitracin zinc. 558.95 Bambermycins. 558.105 [Reserved] 558.115 Carbadox. 558.120 Carbarsone (not U.S.P.). 558.128 Chlortetracycline. 558.140 Chlortetracycline and sulfamethazine. 558.145 Chlortetracycline, proca...
متن کاملComparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips
The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried p...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1986
ISSN: 0032-5791
DOI: 10.3382/ps.0650935