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Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test
(Journal Of Food Science And Technology-mysore, 2014-06-01) [Artigo]
This study aimed to evaluate the influence of the methanol extracts of mushrooms Lentinus edodes and Agaricus blazei on the retention of tocopherols in soybean oil, when subjected to an accelerated storage test. The following ...
Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário
(Revista Ciência em Extensão, 2014) [Artigo]
Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer ...
Bioactive compounds of the lipid fractions of agro-industrial waste
(Food Research International, 2014) [Artigo]
This study aimed at evaluating the oils extracted from seeds originating from agro-industrial waste, in order to identify the presence of bioactive compounds. Therefore, determinations of fatty acid profile, triacylglycerols, ...
Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil
(Journal of the Science of Food and Agriculture, 2014) [Artigo]
Background: Plant extracts have b een used as an alternative to the use of synthetic antioxidants in order to preserve oils fromoxidative degradation. Additionally, these extracts add special flavors and aromas to the food. ...
Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation
(Journal of Food Processing and Preservation, 2014) [Artigo]
The rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in ...