Now showing items 1-5 of 5
Influência da relação superfície/volume e do tempo de fritura sobre as alterações da mistura azeite de dendê-óleo de soja
(Ciência e Agrotecnologia, 2006-08-01) [Artigo]
Objetivou-se com este estudo determinar a influência dos fatores relação superfície/volume (S/V) e tempo de fritura sobre a alteração da mistura azeite de dendê-óleo de soja em frituras descontínuas de batatas chips.Foram ...
Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds
(Ciência e Tecnologia de Alimentos, 2011-10-01) [Artigo]
The physicochemical characteristics, fatty acid, tocopherol, and carotenoid composition of a crude oil extracted from papaya (Carica papaya L.) seeds, formosa variety, were investigated. The oil yield from the seeds was ...
Phytochemicals and Antioxidant Activity of Citrus Seed Oils
(Food Science and Technology Research, 2012-05-01) [Artigo]
Citrus seeds represent substantial wastes of citrus-processing. Oils extracted from orange (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus reticulata) seeds were investigated. The seeds were removed from the ...
Alterações físico-químicas dos óleos de girassol, milho e soja em frituras
(Química Nova, 2005-12-01) [Artigo]
The aim of this study is to determine the influence of frying time on the alterations of sunflower, corn and soybean oils during deep fat frying of potato chips. The analytical methods used to evaluate the oil alterations ...
Yellow passion fruit seed oil (Passiflora edulis f. flavicarpa): physical and chemical characteristics
(Brazilian Archives of Biology and Technology, 2012-02-01) [Artigo]
The aim of this study was to determine the chemical composition -physico-chemical properties, fatty acid and tocopherol compositions and total phenolic compounds -and evaluate the radical-scavenging activity of crude oil ...