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	Provedor de dados BABT (1) Ciência Rural (1) Autor Ventura,Ana Paula Moraes (2) Andrade,Luciana Trigueiro de (1) Araújo,Nkarthe Guerra (1) Cavalheiro,José Marcelino de Oliveira (1) Freitas,Lindeberg Rocha (1) Lira,Andréa de Lucena (1) Magnani,Marciane (1) Paulo,Marçal de Queiroz (1) Queiroga,Rita de Cássia Ramos do Egypto (1) Mais... Palavra-chave Edible muscle (1) Farmed shrimp (1) Frying (1) Oxidative stability (1) Sulfur dioxide (1) Vegetal oils (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2009 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última 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 Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp Litopenaeus vannamei Ciência Rural Andrade,Luciana Trigueiro de; Araújo,Nkarthe Guerra; Ventura,Ana Paula Moraes; Lira,Andréa de Lucena; Magnani,Marciane; Cavalheiro,José Marcelino de Oliveira. Sodium metabisulfite is the main additive used in the prevention of melanosis in shrimp; however, it has currently been employed with great variation in concentration by producers. Thus, the aim of the present study was to determine the correlation between the concentration of the sodium metabisulfite solution and immersion time of the whole shrimp to obtain the concentration of sulfur dioxide (SO2) in the edible muscle of farmed shrimp (Litopenaeus vannamei) in accordance with the limit established by law. For this, solutions of sodium metabisulfite at different concentrations (1%, 2 %, 3 %, 4% and 5%) were prepared and samples of L. vannamei shrimp (100g) were immersed during 10, 20 or 30 minutes at temperature of 7°C. For all treatment assayed the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sulfur dioxide; Edible muscle; Farmed shrimp. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000300499 Registros recuperados: 2 Primeira ... 1 ... Última

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