Fats with high oxidative stability

Vrbaski, Z.; Picuric-Jovanovic, K.; Miljkovic, B.

Fats with high oxidative stability

1995

Vrbaski, Z. (Poljoprivredni fakultet, Beograd (Yugoslavia)) | Picuric-Jovanovic, K. | Miljkovic, B.

Peanut was fried in oils, with the aim of oil stability in creasing, e.g. slowering down the oxidative degradation. The optimal slowering of polar oxidation products degradation was achieved by the addition of tocopherols to the oils, decreasing the air/oil contact surface. The content of polar oxidative products is presented as the FOS value (the scale of Foodoil Sensor). The further improvement may be achieved by replacing a part of the film of oxidated oil with fresh oil.

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AGROVOC Keywords

antioxidantes antioxydant arachide cacahuete corps gras fritura friture grasas oxydation tocoferoles tocopherol

Bibliographic information

Publisher

Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju

Other Subjects

Oxidacion

Language

Serbian

Note

Summary (En)

3 graphs; 2 tables; 45 ref.

Type

Summary

Source

Fundamental research in food technology, Radovanovic, R.M. (ed.).- Beograd (Yugoslavia): Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju, 1995. p. 93-101

In AGRIS since: 1996-08-15

Format: AGRIS AP

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