Used Frying Oil
Mostrando 1-12 de 39 artigos, teses e dissertações.
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1. Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybean Oil and Palm Olein
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
J. Braz. Chem. Soc.. Publicado em: 2020-10
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2. Is it still worth Publishing Case Reports? They are Part of our Lives
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-10
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3. Variation analysis of bacterial polyhydroxyalkanoates production using saturated and unsaturated hydrocarbons
ABSTRACT Polyhydroxyalkanoates (PHA) are efficient, renewable and environment friendly polymeric esters. These polymers are synthesized by a variety of microbes under stress conditions. This study was carried out to check the suitability of waste frying oil in comparison to other oils for economical bioplastic production. Six bacterial strains were isolated
Braz. J. Microbiol.. Publicado em: 2017-12
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4. Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)
Abstract For this study 47 samples of crude palm oil (CPO) were collected, consisted of what had been used for 4 hours around the city of Salvador-Bahia. To evaluate the quality of CPO were analyzed: Total Polar Compound (TPC; %) by Adsorption Chromatography (AC), Testo 270 and Fricheck; Free fatty acids (FFA; % oleic acid), Color (CIELab); Total Carotenoids
Food Sci. Technol. Publicado em: 26/10/2017
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5. Intake, apparent digestibility, production, and composition of milk from cows fed diets with different sources of lipids
ABSTRACT The objective of this study was to evaluate the effect of different sources of lipids in the diets of dairy cows on the intake and digestibility of nutritional fractions, and milk production and composition. The experiment was conducted in a 42-hectare area divided into eight paddocks covered with Brachiaria brizantha. Twelve crossbred Holstein × Z
R. Bras. Zootec.. Publicado em: 2016-02
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6. Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both
Food Sci. Technol. Publicado em: 15/09/2015
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7. Fast Classification of Different Oils and Routes Used in Biodiesel Production Using Mid Infrared Spectroscopy and PLS2-DA
This work aimed at employing partial least square discriminant analysis (PLS2-DA), allied to mid-infrared (MIR) spectroscopy as an analytical method for simultaneous classification of biodiesels from different oils (soybean and used frying oil) and routes (methylic and ethylic). The evaluation of the model was verified through values of sensitivity and speci
J. Braz. Chem. Soc.. Publicado em: 2015-04
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8. Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran
The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides malabaricus and Saurida undosquamis. Fresh and fried C. mala
Food Sci. Technol. Publicado em: 2014-06
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9. Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks were evaluated using a pseudo first-order kinetic model. The acidity index, refractive index, concentration of polar compounds, viscosity, color, and absorbance (232 and 268 nm) of 238 samples of the frying oil collected during 26 days of produ
Food Sci. Technol. Publicado em: 25/03/2014
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10. 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
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11. Properties of a biosurfactant produced by Bacillus pumilus using vinasse and waste frying oil as alternative carbon sources
Biosurfactants are chemical molecules produced by the microorganisms with potential for application in various industrial and environmental sectors. The production parameters and the physicochemical properties of a biosurfactant synthesized by Bacillus pumilus using different concentrations of vinasse and waste frying oil as alternative carbon sources were a
Braz. arch. biol. technol.. Publicado em: 2013-02
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12. Turning used frying oil into a new raw material to printing inks
Óleo de fritura usado (OFU) foi obtido de indústrias responsáveis pelo preparo de alimentos e avaliado como matéria prima para a produção de resinas aglutinantes para serem usadas em tintas de impressão (impressoras offset e tipográfica). A polimerização do óleo de fritura foi comparada com a de óleos refinados já relatados na literatura para pr
J. Braz. Chem. Soc.. Publicado em: 2013-02