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Chemical characterization of the lipid fractions of pumpkin seeds
(Nutrition & Food Science, 2015-01-01) [Artigo]
Purpose - This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their ...
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 ...
Influência dos tipos de óleos e tempos de fritura na perda de umidade e absorção de óleo em batatas fritas
(Ciência e Agrotecnologia, 2005-06-01) [Artigo]
Objetivou-se com este trabalho conhecer a influência dos tipos de óleos e tempos de fritura na perda de umidade e absorção de óleo em batatas fritas. Os experimentos foram conduzidos com frituras de batatas empregando óleos ...
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 ...
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 ...
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 ...
Comportamento dos óleos de girassol, soja e milho em frituras de produto cárneo empanado pré-frito congelado
(Ciência e Agrotecnologia, 2007-12-01) [Artigo]
A utilização crescente de alimentos rápidos determinou a expansão de uma indústria de produtos fritos e pré-fritos. A compreensão das mudanças que o óleo sofre durante os processos de fritura é importante, pois pode levar ...
Physicochemical and bioactive properties of Hymenaea courbaril L. pulp and seed lipid fraction
(Industrial Crops and Products, 2013-08-01) [Artigo]
This study aimed to assess the nutritional composition of the fruit and the physicochemical and bioactive properties of jatoba (Hymenaea courbaril L.) pulp and seed oils. The lipid content of both fractions was below 6%. ...
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 ...
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 ...