On Fatty Oils of Smoked Fishes
نویسندگان
چکیده
منابع مشابه
Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).
Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 degrees C) during smoking unexpected...
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As composições em ácidos graxos das principais marcas de óleo de soja consumidas pelos brasileiros foram determinadas. Em média os níveis de ácidos graxos trans (TFA) variaram entre 0,8 e 2,6% do total de ácidos graxos e compreendem os isômeros 18:1, 18:2, e 18:3. Os níveis de TFA 18:1 foram menores que 0,1% em todas as marcas estudadas. Entre os TFA poliinsaturados, 18:3 foi o predominante, co...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1938
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.14.19