[Use of palm superolein in different frying oil blends]

Tyurina, E.. Faculty of Food Technology. Dept. of Chemistry; Mikelsone, V.. Faculty of Food Technology. Dept. of Chemistry; Kreicbergs, V.. Faculty of Food Technology. Dept. of Chemistry

[Use of palm superolein in different frying oil blends]

2004

Tyurina, E.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Mikelsone, V.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry) | Kreicbergs, V.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)

A number of changes take place in oils during frying involving complex chemical reactions. These reaction products have pronounced effect on the physical and chemical characteristics of the oil. The aim of the work was to determine the changes of peroxide value in oil blends with superolein after deep frying. It is important to select oil with the best oxidation stability.

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Palabras clave de AGROVOC

aceites de palmas chemical reactions chemicophysical properties fritura friture frying huile de palme latvia letonia lettonie oxidation oxydation palm oils peroxides recherche research

Información bibliográfica

Editorial

[LLU PTF]

Paginación

p. 175-178

Otras materias

Investigacion; Peroxidos; Reaction chimique; Propiedades fisicoquimicas; Oxidacion; Peroxyde; Reacciones quimicas; Propriete physicochimique

Idioma

Ruso

Nota

Summaries (En, Lv)

2 tables, ill., 4 ref.

Título traducido

Ispol'zovanie pal'movogo super-oleina v smesi s drugimi maslami dlya zharki

Tipo

Conference; Summary

Fuente

International Scientific Practical Conference "Innovation Development Trends of Food Products". Reports, Karklina, D. (responsible ed.); Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): [LLU PTF], 2004. International Scientific Practical Conference: Innovation Development Trends of Food Products,International Scientific Practical Conference: Innovation Development Trends of Food Products, Jelgava (Latvia), 12 May 2004.- 9984-596-76-1.- p. 175-178

En AGRIS desde: 2005-05-15

Formato: AGRIS AP

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[Use of palm superolein in different frying oil blends]

2004

Palabras clave de AGROVOC

Información bibliográfica