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	Provedor de dados 116 (1) Autor Ferreira,Tânia Aparecida Pinto de Castro (1) Freire,Poliana Cristina Mendonça (1) Freitas,Giselle da Silva (1) Lobo,Lorrany Cristina Boel (1) Palavra-chave Food quality (1) Food-service (1) Frying process (1) Peroxide value (1) Street-food (1) Total polar compounds (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2013 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil 116 Freire,Poliana Cristina Mendonça; Lobo,Lorrany Cristina Boel; Freitas,Giselle da Silva; Ferreira,Tânia Aparecida Pinto de Castro. 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 of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantity of free fat acids (<0.9% oleic acid), one was inadequate to peroxide value (&gt;10 mEq/kg) and 1/3 was unsuitable to polar compounds (<25%). The majority (62%) use temperature up to the allowed (180 ºC). Approximately 250 units of products are fried in at... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food quality; Frying process; Street-food; Food-service; Peroxide value; Total polar compounds. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300028 Registros recuperados: 1 Primeira ... 1 ... Última

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