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	Provedor de dados Anais da ABC (AABC) (1) BABT (1) Autor Freitas,Lindeberg Rocha (1) Martin,Clayton A. (1) Matsushita,Makoto (1) Milinsk,Maria C. (1) Paulo,Marçal de Queiroz (1) Queiroga,Rita de Cássia Ramos do Egypto (1) Ventura,Ana Paula Moraes (1) Visentainer,Jesuí V. (1) de-Souza,Nilson E. (1) Mais... Palavra-chave Frying (2) Biohydrogenation (1) Deodorization (1) Irradiation (1) Oxidative stability (1) Partial hydrogenation (1) Trans fatty acids (1) Vegetal oils (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2009 (1) 2007 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Trans fatty acid-forming processes in foods: a review Anais da ABC (AABC) Martin,Clayton A.; Milinsk,Maria C.; Visentainer,Jesuí V.; Matsushita,Makoto; de-Souza,Nilson E.. There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is important to consider the processes that form TFA in foods, and the alternatives to minimize them. Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands out for its impact on the diet of people living in industrialized countries. Other processes such as edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the daily intake of TFA. Tipo: Info:eu-repo/semantics/article Palavras-chave: Trans fatty acids; Partial hydrogenation; Deodorization; Frying; Irradiation; Biohydrogenation. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652007000200015 Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils BABT Freitas,Lindeberg Rocha; Ventura,Ana Paula Moraes; Queiroga,Rita de Cássia Ramos do Egypto; Paulo,Marçal de Queiroz. The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless... Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetal oils; Frying; Oxidative stability. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100025 Registros recuperados: 2 Primeira ... 1 ... Última

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