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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书目信息
出版者
Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju
其它主题
Oxidacion
语言
塞尔维亚
注释
Summary (En)
3 graphs; 2 tables; 45 ref.
类型
Summary
来源
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
1996-08-15
AGRIS AP
