Research of Polar Compounds Formation in Three Different Oils during Frying and Thermoxidation
نویسندگان
چکیده
منابع مشابه
Oil Absorption, Polymer and Polar Compounds Formation During Deep-Fat Frying of French Fries in Vegetable Oils
of the food during deep-fat frying. Its formation begins when the temperature of the frying medium is close to 100°C. The surface is generally an even, golden brown colour, resulting from the browning reaction that occurs when sugars and protein present in the substrate react in the presence of heat. The crust is an area of numerous cavities, pores and large surface area, with a moisture conten...
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A rapid method for determination of polar compounds in used frying fats and oils
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The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp < /font>. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p < 0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunfl...
متن کاملEffects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)
The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflow...
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ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2017
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.13.4147