Now showing items 1-4 of 4
Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
(Grasas y Aceites, 2009-01-01) [Artigo]
The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying ...
Characterization and fatty acids profile of the oils from Amazon nuts and walnuts: Characterization and fatty acids profile of the oilseeds
(Nutrition and Food Science, 2012-07-01) [Artigo]
Purpose: The purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid ...
Bioactive substance contents and antioxidant capacity of the lipid fraction of Annona crassiflora Mart. seeds
(Industrial Crops and Products, 2013-03-01) [Artigo]
Annona crassiflora Mart. is a typical fruit of the Brazilian cerrado, considered to be a species of economic interest, mainly for its use in cooking, which is widespread among the inhabitants of that region, and can be ...
Characterization of the Pulp and Kernel Oils from Syagrus oleracea, Syagrus romanzoffiana, and Acrocomia aculeata
(Journal of Food Science, 2011-10-01) [Artigo]
Vegetable oils are important sources of essential fatty acids. It is, therefore, important to characterize plant species that can be used as new oil sources. This study aimed to characterize the oils from guariroba (Syagrus ...