dc.creator | De Oliveira Alves M.A. | |
dc.creator | Arruda C.S. | |
dc.creator | Ogliari P.J. | |
dc.creator | Meinert E.M. | |
dc.creator | Teixeira E. | |
dc.creator | Barrera-Arellano D. | |
dc.creator | Block Y.J.M. | |
dc.date | 2005 | |
dc.date | 2015-06-26T14:08:21Z | |
dc.date | 2015-11-26T14:08:01Z | |
dc.date | 2015-06-26T14:08:21Z | |
dc.date | 2015-11-26T14:08:01Z | |
dc.date.accessioned | 2018-03-28T21:08:37Z | |
dc.date.available | 2018-03-28T21:08:37Z | |
dc.identifier | | |
dc.identifier | Grasas Y Aceites. , v. 56, n. 4, p. 245 - 253, 2005. | |
dc.identifier | 173495 | |
dc.identifier | | |
dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-33644677495&partnerID=40&md5=b98ef658efa517bff67ad764f9da4b4f | |
dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/93554 | |
dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/93554 | |
dc.identifier | 2-s2.0-33644677495 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1240904 | |
dc.description | In this work, the effect of the addition of the UV absorber Tinuvin 234 on the quality of soybean oil packaged in PET bottles stored at ambient temperature for 6 months under fluorescent light (634 lux). Along this period determinations were made of: Peroxide value (PV), Free fatty acids (FFA), Specific extinction at 232 and 270 nm (EE) and Sensorial evaluation (SE). The analysis of variance and contrast between the linear coefficients of each treatment indicates that significant difference does not exist (p<0.0001) during the storage in relation to all determinations (PV, FFA, EE and SE). The results indicate that the addition of the absorbent Tinuvin 234 to PET bottles in the concentrations of 0.12% and 0.22% was not efficient in slowing down the deterioration of the oil exposed to the fluorescent light, when compared with soybean oil in PET bottles without addition of Tinuvin 234. | |
dc.description | 56 | |
dc.description | 4 | |
dc.description | 245 | |
dc.description | 253 | |
dc.description | (1993) Análise Sensorial de Alimentos e Bebidas, , NBR 12806. Associação Brasileira de Normas Técnicas -São Paulo, Brasil | |
dc.description | Alves, R.M.V., Oliveira, L.M., Coltro, L., (1998) Ensaios Para Avaliação de Embalagens Plásticas Rígidas, 224p. , CETEA/ITAL, Campinas, São Paulo, Brasil | |
dc.description | Andersson, K., Lingnert, H., Kinetic studies of oxygen dependence during Initial lipid oxidation in rapeseed oil (1999) J. Food Sci., 64 (2), pp. 262-266 | |
dc.description | Anvisa, Resolução no 105, de 19 de Maio de 1999 (1999) Disposições Gerais Para Embalagens e Equipamentos Plásticos en Contato Com Alimentos, , Agência Nacional de Vigilância Sanitária - Ministério da Saúde. Brasília: Diário Oficial da União, Anexo 3 | |
dc.description | Anvisa, Resolução no 482, de 23 de setembro de 1999 (1999) Regulamento Técnico Para Fixação de Identidade e Qualidade de Óleos e Gorduras Vegetais, , Agência Nacional de Vigilância Sanitária Ministério da Saúde. Brasilia: Diário Oficial da União. Anexo 7 | |
dc.description | (2003) Official Methods and Recommended Practices of the American Oil Chemists' Society. 3rd Ed., , AOCS, Press, Washington | |
dc.description | Arruda, C.S., (2002) Efeito da Concentração de Oxigênio Na Estabilidade Oxidativa Do Óleo de Soya en Garrafas PET (Polietileno Tereftalato), 111p. , Dissertação (Mestre en Química) - Centro de Ciências Exatas e Tecnologia, Universidade Federal de Mato Grosso do Sul., Campo Grande, MS, Brasil | |
dc.description | De Azeredo, H.M.C., (2001) Maximização da Estabilidade Oxidativa de Óleo de Soya Acondicionado en Garrafas Plásticas, 130p. , Tese (Doutor en Engenharia de Alimentos) - Faculdade de Engenharia de Alimentos. UNICAMP, Campinas Brasil | |
dc.description | De Azeredo, H.M.C., Faria, J.A.F., Silva, M.A.A.R., The efficiency of TBHQ, b-carotene, citric acid, and Tinuvin 234 on the sensory stability of soybean oil packaged in PET bottles (2003) J. Food Sci., 68 (1), pp. 302-305 | |
dc.description | Bradley, G., Min, D.B., Singlet Oxygen Oxidation of Foods (1992) Crit. Rev. Food Sci. Nutr., 31 (3), pp. 211-236 | |
dc.description | (1993) Características Físico-químicas de Óleo de Soja, , Brasil Ministério da Agricultura, do Abastecimento e da Reforma Agrária. Portaria n$ 795, de 15/12/93. Brasília | |
dc.description | Coltro, L., Buratin, A.E.P., Evaluation of a UV absorber added to PET bottles for edible oil packaging (2003) Packaging Technol. Sci., 16, pp. 15-20 | |
dc.description | (2004), http:/www.datamark.com.br, Acesso el 10 de febrero de 2004Espinoza-Atencia, E., (1995) Fotoxidação de Óleos de Soya e de Milho Acondicionados en Embalagens Plásticas, , Campinas, Tese (Doutor en Tecnologia de Alimentos) - Faculdade de Engenharia de Alimentos. UNICAMP, Campinas, Brasil | |
dc.description | Frankel, E.N., Chemistry of autoxidation: Mechanism, products and flavor significance (2000) J. Amer. Oil Chemists' Soc., 77 (3), pp. 231-234. , Tornado de Fujisaki, M. et al. The Effect of Oxygen Concentration on Oxidative Deterioration in Heated High-Oleic Safflower Oil | |
dc.description | Fujisaki, M., Mohri, S., Endo, Y., Fujimoto, K., The effect of oxygen concentration on oxidate deterioration in heated high-oleic safflower oil (2000) J. Am. Oil Chem. Soc., 77 (3), pp. 231-234 | |
dc.description | Gray, J.I., Measurement of lipid oxidation: A review (1978) J. Amer. Oil Chemists' Soc., 55 (6), pp. 539-546 | |
dc.description | Gray, J.I., Measurement of lipid oxidation (1981) J. Amer. Oil Chemists' Soc., 55, p. 539 | |
dc.description | Gray, J.I., Simple chemical and physical methods for measuring flavor quality of fats and oils (1985) Flavor Chemistry of Fats and Oils, pp. 223-239. , En: Min DB y Smouse TH (Ed.). American Oil Chemists' Society | |
dc.description | Gugumus, F., Light stabilizers for thermoplastics (1987) Plastics Additives Handbook, pp. 97-192. , En: Gachter R y Muller H. (Ed.). Hanser Publishers, Munich | |
dc.description | Gupta, M.K., Oil quality improvement through processing (2000) Introduction to Fats and Oils Technology,. 2a Ed., pp. 371-382. , En: O'Brien RD, Farr WE y Wan PJ (Ed). American Oil Chemists' Society | |
dc.description | Hamilton, R.J., The Chemistry of Rancidity in Foods (1983) Rancidity in Foods, pp. 1-20. , En: Alien JC y Hamilton RJ (Ed.). Applied Science Publishers Ltd., Essex | |
dc.description | Hamilton, R.J., Kalu, C., Prisk, E., Padley, F.B., Pierce, H., Chemistry of free radicals in lipids (1997) Food Chem., 60 (2), pp. 193-199 | |
dc.description | Hartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl esters from lipids (1973) Laboratory Practice, 22 (8), pp. 475-476 | |
dc.description | Hilst, M.A.S., (1999) Avaliação da Estabilidade de Óleo de Soya Acondicionado en Latas e Na Embalagem Tetra Brik, 101p. , Dissertaca○o Mestre en Tecnologia de Alimentos - Faculdade de Engenharia de Alimentos, UNICAMP. Campinas, Brasil | |
dc.description | Liu, H.R., Write, P.J., High-temperature stability of soybean oils with altered fatty acid compositions (1992) J. Amer. Oil Chemists' Soc., 69 (6), pp. 533-537 | |
dc.description | Meilgaard, M., Civille, G.V., Carr, B.T., (1991) Sensory Evaluation Techniques, 2d Ed., 281p. , CRC Press, Boca Raton-Florida | |
dc.description | Min, D.B., Wen, J., Effects of Citric Acid and Iron Levels on the Flavor Quality of Oil (1983) J. Food Sci., 48, pp. 791-864 | |
dc.description | Mistry, B.S., Min, D.B., Oxidized flavor compounds in edible oils (1992) Off-flavors in Food and Beverages, pp. 171-209. , En: Charalambaous G (Ed.) Elsevier Science Publishers | |
dc.description | Mistry, B.S., Min, D.B., Effects of fatty acids on the oxidative stability of soybean oil (1987) J. Food Sci., 52, pp. 831-832 | |
dc.description | Nawar, W., (1985) Food Chemistry, pp. 139-244. , Lipids. En: Fennema OR (Ed.). Marcel Dekker, New York | |
dc.description | Pascall, M.A., Harte, B.R., Giacin, J.R., Gray, J.R., Decreasing lipid oxidation in soybean oil by a UV absorber in the packaging material (1995) J. Food Sci., 60 (5), pp. 1116-1119 | |
dc.description | Pereira, D.A., Jablonka, F.H., Szpiz, R.R., Lago, R.C.A., Cabral, L.C., Study of twenty principal soybean varieties cultivated in Brazil with respect to quantity and quality of oil (1991) Proceedings/Anais International Meeting on Fats and Oils Technology - Symposium and Exhibition, pp. 147-149. , Universidade Estadual de Campinas, Brasil | |
dc.description | SAS (2000). Versão 8.0. Institute Inc, Cany: USASattar, A., Deman, J.M., Alexander, J.C., Stability of Edible Oils and Fats to Fluorescent Light Irradiation (1976) J. Amer. Oil Chemists' Soc., 53, pp. 473-477 | |
dc.description | Scully, A.D., Ghiggino, K.P., Ultrafast processes in photoirradiated polymers and polymer additives (1995) Current Trends in Polymer Photochemistry, pp. 219-237. , En: Allen NS et al. (Ed.). Ellis Horwood, New York | |
dc.description | Sherwin, E.R., Oxidation and antioxidants in fat and oil processing (1978) J. Amer. Oil Chemists' Soc., 55 (11), pp. 809-815 | |
dc.description | St. Angelo, A.J., Ory, R.L., Brown, L.E., Comparison of methods for determining peroxidation in processed whole peanut products (1975) J. Amer. Oil Chemists' Soc., 52 (2), p. 34 | |
dc.description | Tawfik, M.S., Huyghebaert, A., Interaction of packaging materials and vegetable oils: Oil stability (1999) Food Chem., 64, pp. 451-459 | |
dc.description | Wanasundara, U.N., Shahidi, F., Jablonski, C.R., Comparison of standard an NMR methodologies for assessment of oxidative stability of canola and soybean oils (1995) Food Chem., 52 (3), pp. 249-253 | |
dc.description | Warner, K., Nelsen, T., AOCS collaborative study on sensory and volatile compound analyses of vegetable oils (1996) J. Amer. Oil Chemists' Soc., 73 (2), pp. 157-166 | |
dc.description | White, P.J., Conjugated diene, anisidine value, and carbonyl value analyses (1995) Methods to Assess Quality and Stability of Oils and Fat-containing Foods, pp. 159-178. , En: Warner KW, Eskin NAM (Ed). American Oil Chemists' Society, Champain | |
dc.description | White, P.M., Flavor Quality of Fats and Oils (2000) Introduction to Fats and Oils Technology. 2- Ed., pp. 341-370. , En: O'Brien RD, Farr WE, Wan PJ (Ed). American Oil Chemists' Society | |
dc.description | Wong, D.W.S., (1989) Mechanism and Theory in Food Chemistry, , Van Nostrand-Reinhold, New York | |
dc.language | es | |
dc.publisher | | |
dc.relation | Grasas y Aceites | |
dc.rights | aberto | |
dc.source | Scopus | |
dc.title | Effect Of The Addition Of Ultraviolet Absorber (tinuvin 234) On The Quality Of Soybean Oil Packaged In Polyethylene Terephthalate (pet) [efecto De La Adición Del Absorbedor Uv (tinuvin 234) Sobre La Calidad Del Aceite De Soja En Envases De Polietileno Tereftalato (pet)] | |
dc.type | Artículos de revistas | |