Deep Fat Frying
Mostrando 1-8 de 8 artigos, teses e dissertações.
-
1. Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil
Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL
Food Sci. Technol. Publicado em: 24/09/2013
-
2. Estudo analitico e olfatometrico de oleo de algodão e oleina de palma utilizados em fritura de produtos carneos / Analytical and olfactometry study of deep-fat frying of meat products, using cottonseed and olein oils
Pretendeu-se através deste estudo levantar dados sobre frituras, em colaboração com agências fiscalizadoras das boas práticas de frituras. Estudou-se o grau de conhecimento de manipuladores de alimentos de 13 estabelecimentos comerciais de Campinas/SP, quanto às boas práticas de frituras, e avaliou-se a qualidade do óleo usado, através de métodos a
Publicado em: 2009
-
3. Eficácia de ações educativas na melhoria do processo de fritura por imersão. / Effectiveness of educative actions in the improving of the process of the by frying immersion.
The objective of this study was to evaluate the effectiveness of educative actions in the improvement of the process of deep-fat frying in bars, snack bars and restaurants of the city of Salvador. Its an intervention study, randomized, double-blind, during the period of December of 2006 the July of 2007. Employees and/or owners of the establishments had been
Publicado em: 2008
-
4. Quality parameters of deep frying in soybean oil and the effects of consumption in Wistar rats / Parâmetros de qualidade de fritura por imersão em óleo de soja e os efeitos do consumo em ratos Wistar
This study aimed to evaluate the alterations in deep frying oil used at an institutional restaurant, the consequences of this use in the fatty acid profile of the oil and fried foods and the effect of the frying oil consumption in the fatty acid profile and in the cellular structure of Wistar rats hepatic tissue. Oil samples were chemically characterized and
Publicado em: 2008
-
5. LIPID STABILITY OF SILVER CATFISH FILLETS (Rhamdia quelen) / ESTABILIDADE LIPÍDICA DE FILÉS DE JUNDIÁ (Rhamdia quelen)
This work was aimed at studying lipid stability of silver catfish (Rhamdia quelen) fillets. The influence of the inclusion (5%) of soybean or rice oil in silver catfish diet and vacuum packaging on lipid and color stability of raw silver catfish fillets was evaluated during frozen storage (18 months). Besides, the influence of seven cooking methods (boiling,
Publicado em: 2007
-
6. Alterações físico-químicas dos óleos de girassol, milho e soja em frituras
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 t
Química Nova. Publicado em: 2005-12
-
7. Desenvolvimento do processo combinado de desidratação osmotica-fritura para obtenção de chips de manga. / Development of the agreed process of osmotic dehydration - fryinf for attainment of sleeve Chips.
The development of new products using national raw materials is of considerable importance to the national economy, adding value to the product and decreasing surplus production, resulting in increasingly smaller losses. Throughout the World, the mango stands out amongst the tropical fruits, being a cheap raw material, produced in abundance in this country,
Publicado em: 2005
-
8. Thermal Inactivation of Type E Botulinum Toxin1
The theoretical required cooking times for inactivation of type E Clostridium botulinum toxin (5,000 ld50 mouse units per 0.5 ml) in haddock fillets of various sizes were calculated by graphical integration of the toxin inactivation rate and heat penetration data. The results indicated that normal cooking procedures should suffice to inactivate this amount o