| dc.contributor | Universidade Estadual Paulista (Unesp) | |
| dc.date.accessioned | 2014-05-20T14:02:10Z | |
| dc.date.accessioned | 2022-10-05T14:49:48Z | |
| dc.date.available | 2014-05-20T14:02:10Z | |
| dc.date.available | 2022-10-05T14:49:48Z | |
| dc.date.created | 2014-05-20T14:02:10Z | |
| dc.date.issued | 2005-12-01 | |
| dc.identifier | Química Nova. Sociedade Brasileira de Química, v. 28, n. 6, p. 947-951, 2005. | |
| dc.identifier | 0100-4042 | |
| dc.identifier | http://hdl.handle.net/11449/21916 | |
| dc.identifier | 10.1590/S0100-40422005000600003 | |
| dc.identifier | S0100-40422005000600003 | |
| dc.identifier | S0100-40422005000600003.pdf | |
| dc.identifier | 6605948620230104 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/3895622 | |
| dc.description.abstract | 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 are: free fatty acids, peroxide value, refractive index and total polar compounds. An increase of free fatty acids, refractive index and total polar compounds with frying time were observed. The different behaviors observed for the three vegetables oils can be explained by the differences in the initial composition and quality of them. | |
| dc.language | por | |
| dc.publisher | Sociedade Brasileira de Química | |
| dc.relation | Química Nova | |
| dc.relation | 0.646 | |
| dc.relation | 0,255 | |
| dc.rights | Acesso aberto | |
| dc.source | SciELO | |
| dc.subject | discontinuous frying | |
| dc.subject | Vegetable oils | |
| dc.subject | total polar compounds | |
| dc.title | Alterações físico-químicas dos óleos de girassol, milho e soja em frituras | |
| dc.type | Artigo | |
