منابع مشابه
Effect of frying in different culinary fats on the fatty acid composition of silver carp
The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish w...
متن کاملErgonomic Design of Bent-Handled Culinary Spatula for Female Cook’s Stir-Frying Task
This study evaluates how different culinary spatula (turning shovel) designs affect cooking performance during stir-frying. A straight-handled spatula (0°) and three bent-handled spatulas (15°, 30° and 45°) were evaluated across two handle length levels (25 cm and 30 cm). The criterion measures included food-frying efficiency, work posture and subjective rating of perceived discomfort. In a lab...
متن کاملA rapid method for determination of polar compounds in used frying fats and oils
La determinación de compuestos polares mediante cromatografía de adsorción es el método más aceptado en el análisis de aceites y grasas de fritura debido a su elevada exactitud y precisión. Sin embargo, la determinación es costosa, debido al elevado consumo de sílice y disolventes, y son necesarias varias horas para la obtención del resultado. En este estudio se propone una determinación altern...
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...
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 < /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...
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ژورنال
عنوان ژورنال: EUREKA: Life Sciences
سال: 2020
ISSN: 2504-5695,2504-5687
DOI: 10.21303/2504-5695.2020.001318