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dc.contributor.authorCorsini, Mara da Silva [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.authorMiguel, Ana Maria Rauen de Oliveira
dc.contributor.authorVicente, Eduardo
dc.date.accessioned2014-05-20T15:10:23Z
dc.date.available2014-05-20T15:10:23Z
dc.date.issued2008-01-01
dc.identifierhttp://dx.doi.org/10.1590/S0100-40422008000500003
dc.identifier.citationQuímica Nova. Sociedade Brasileira de Química, v. 31, n. 5, p. 956-961, 2008.
dc.identifier.issn0100-4042
dc.identifier.urihttp://hdl.handle.net/11449/27609
dc.description.abstractThe present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated fatty acids and a decrease in polyunsaturated fatty acids was observed, regardless of the type of oil used. With regard to the oil's global alteration, the results showed that palm oil, the most saturated one, underwent less alteration. However, none of the oils presented total polar compound values above the limits prescribed.en
dc.format.extent956-961
dc.language.isopor
dc.publisherSociedade Brasileira de Química
dc.relation.ispartofQuímica Nova
dc.sourceSciELO
dc.subjectFatty acidsen
dc.subjectfryingen
dc.subjectGas chromatographyen
dc.titlePerfil de ácidos graxos e avaliação da alteração em óleos de friturapt
dc.title.alternativeFatty acid profile and evaluation of alteration of frying oilsen
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstituto de Tecnologia de Alimentos Centro de Química de Alimentos e Nutrição Aplicada
dc.description.affiliationUniversidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos
dc.description.affiliationInstituto de Tecnologia de Alimentos Centro de Química de Alimentos e Nutrição Aplicada
dc.description.affiliationUnespUniversidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos
dc.identifier.doi10.1590/S0100-40422008000500003
dc.identifier.scieloS0100-40422008000500003
dc.identifier.wosWOS:000259122200003
dc.rights.accessRightsAcesso aberto
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
dc.identifier.fileS0100-40422008000500003.pdf
dc.identifier.lattes6605948620230104
unesp.author.lattes6605948620230104
unesp.author.orcid0000-0002-5840-5866[4]
dc.relation.ispartofjcr0.646
dc.relation.ispartofsjr0,255
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