STORAGE CHANGES IN VEGETABLE AND ANIMAL OILS
نویسندگان
چکیده
منابع مشابه
Measurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran
The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks a...
متن کاملMeasurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran
The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks a...
متن کاملOxidative Changes of Vegetable Oils during Microwave Heating
DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230–239. The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and ...
متن کاملComparison of lipid changes in chicken frankfurters made by soybean and canola oils during storage
Two batches of frankfurters containing about 55% chicken meat with two different oils (including canola and soybean) were manufactured. Batch 1 included canola oil and Batch 2 included soybean oil in the products. Various analyses were performed to detect the lipid changes of both batches during storage. Fatty acid composition analysis using gas chromatography showed little change in the fatty ...
متن کاملRegioisomeric distribution of 9‐ and 13‐hydroperoxy linoleic acid in vegetable oils during storage and heating
BACKGROUND The oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation of 9- and 13-hydroperoxy octadecadienoic acid (9-HpODE and 13- HpODE), was quantified after short-term heating and conditions representative of lo...
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ژورنال
عنوان ژورنال: Journal of Industrial & Engineering Chemistry
سال: 1916
ISSN: 0095-9014,1943-2968
DOI: 10.1021/i500011a005