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Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil Ciênc. Tecnol. Aliment.
Osawa,Cibele Cristina; Gonçalves,Lireny Aparecida Guaraldo.
Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method. Changes in the oil were determined by the quick tests Testo 265, Viscofrit and Fri-check based on physical constants, and the results were compared with those of total polar compounds obtained by the conventional method. The free fatty acids, conjugated dienes, Lovibond color, oxidative stability, fatty acid composition, and polymeric compounds were also determined. During frying, the oil samples presented 6.0-39.2% total polar compounds, 0.0-12.9%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Frying; Fried foods; Cottonseed oil.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400009
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Effect of different cooking procedures on cholesterol and fat contents of selected meat products Ciênc. Tecnol. Aliment.
KEKLIK,Nene Meltem; BOZKURT,Hüseyin; TEKİN,Ali Rıza.
Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents on wet and dry bases of selected meat products was investigated. After frying the cholesterol content of lamb (p<0.05), tail fat (p>0.05), and beef fried with or without olive oil (p<0.05) increased. However, sucuks (Turkish dry-fermented sausages) fried with or without olive oil exhibited lower (p<0.05) cholesterol content compared to the initial values. After barbequing the cholesterol...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cholesterol; Fat; Meat product; Cooking procedure; Frying.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400683
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Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste) Ciênc. Tecnol. Aliment.
Rogério,Walison Fabio; Greiner,Ralf; Nunes,Itaciara Larroza; Feitosa,Sabrina; Furtunato,Dalva Maria da Nóbrega; Almeida,Deusdélia Teixeira de.
Akara is one of Brazil's national treasures prepared from cowpea (Vigna unguiculata L.Walp), grated onions and salt and deep-fried in crude palm oil. The results of this study on akara preparation methods showed that, in general, cowpeas were soaked for up 3 hours at room temperature, and the seed coats were then removed. The akara makers preferred the olho de pombo cultivar, because of its cream hue, or the macassar cultivar because it produces a crispier paste. The seeds purchased from street markets had lower ranges of InsP6, InsP5, and InsP4 (1.03-7.62 ∝mol.g- 1; 0.14-1.31 ∝mol.g- 1; and 0.0-0.10 ∝mol.g- 1, respectively) than both the paste and akara (6.72-19.24 ∝mol.g- 1; 1.29-4.57 ∝mol.g- 1; 0.0-0.76 ∝mol.g- 1; 3.31-13.71 ∝mol.g- 1; 0.0-4.48 ∝mol.g-...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Akara; Phytate; Frying; Biovailability; Preparation techiniques.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200004
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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
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Olive oil stability under deep-frying conditions IPB - Escola Superior Agrária
Casal, S.; Malheiro, R.; Sendas, A.; Oliveira, M.B.P.P.; Pereira, J.A..
The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3 h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, b-carotene and total phenols, until the total polar compounds achieved the maximum legal value (25%). All olive oils were fried during more time than the commercial vegetable oil blend taken for comparison (from 24 to 27 h, against 15 h). The extra-virgin Protected Designation of Origin (PDO) olive oil was characterized by reduced levels of oxidation and hydrolysis, and superior amounts of minor antioxidant compounds. The ‘‘olive oil” commercial category behaves similarly,...
Tipo: Article Palavras-chave: Olive oil; Oxidative stability; Frying; Vitamin E; Fatty acids; Total phenols.
Ano: 2010 URL: http://hdl.handle.net/10198/3122
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Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods Ciênc. Tecnol. Aliment.
CAETANO,Priscilla Kárim; MARIANO-NASSER,Flávia Aparecida de Carvalho; MENDONÇA,Veridiana Zocoler de; FURLANETO,Karina Aparecida; DAIUTO,Erica Regina; VIEITES,Rogério Lopes.
Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the following contents: soluble solids, pH, titratable acidity, reducing sugar, total sugar, starch and colour. Chips were deep-fried with canola oil, commercial oven-baked and air fried. Therefore, the three sweet potato cultivars did not differ statistically in terms of reducing sugars; however, TB presented the lowest starch content. The centesimal composition was accordingly the literature whose differences...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ipomoea batatas L. processing acceptability oil free fryer; Frying.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300434
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Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles Ciênc. Tecnol. Aliment.
VERNAZA,Maria Gabriela; CHANG,Yoon Kil.
Abstract The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Resistant starch; Green banana flour; Frying.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300425
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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
Registros recuperados: 8
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