Results 11 to 20 of about 194 (116)
Geophysical Monograph Series, Page 263-304., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
Jessica H. Whiteside +3 more
wiley +1 more source
Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
Grasas y Aceites, 2009 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 pan, where the oil was heated to
Mara S. Corsini +2 more
doaj +1 more source
Grasas y Aceites, 2007 Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability of oil degradation under thermoxidation in the absence of food and during the frying of potatoes.
Eliana Rodrigues Machado +3 more
doaj +1 more source
Journal of the American Oil Chemists' Society, 2013 AbstractFrying is a popular practice because of its unique sensory characteristics and low cost. The high temperature reached with this cooking method alters molecules present in the oil. The deterioration of the oil depends primarily on its chemical composition.
ROMANO, RAFFAELE +5 more
openaire +2 more sources
Ciência e Agrotecnologia, 2006 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 realizados dois procedimentos de
Cassia Roberta Malacrida, Neuza Jorge
doaj +1 more source
Progress in Nutrition, 2019 Frying is a widespread cooking method that positively influences the sensory characteristics of food. Despite the advantages, physical and chemical changes leading to oil degradation can occur. The presence of antioxidants, such as α-tocopherol, and a reduced content of polyunsaturated fatty acids are reported in the scientific literature as factors ...
Manzo Nadia +4 more
openaire +2 more sources
Regulation of used frying fats and validity of quick tests for discarding the fats
Grasas y Aceites, 1998 During deep-fat frying, a complex series of reactions takes place resulting in hydrolysis, oxidation and polymerization of the oil. As quality of fried foods is affected by that of the oil, regulations or guidelines have been established in many ...
M. C. Dobargarnes, G. Márquez-Ruiz
doaj +1 more source
Grasas y Aceites, 2003 The frying-life of olive oil, sunflower oil and a their homogeneous blend used in 40 repeated and discontinuous frying of different food, mostly precooked and frozen foods, were comparatively determined by using the qualitative color test “Fritest” and ...
Sara Bastida +2 more
doaj +1 more source
Ciência e Agrotecnologia, 2005 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.
Neuza Jorge, Vanessa Martins Lunardi
doaj +1 more source
Palm and soybean oils alterations in the discontinued frying of potatoes
, 2008 Eliana Rodrigues Machado agradece à Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), pela bolsa de estágio de doutorando recebida; e ao “Instituto de la Grasa” do “Consejo Superior de Investigaciones Científicas”, Sevilha, Espanha, onde o trabalho foi ...
Rodrigues Machado, Eliana +2 more
openaire +2 more sources