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http://hdl.handle.net/10261/242457
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Título: | Lipid changes during frying of frozen prefried foods |
Autor: | Pérez Camino, María del Carmen CSIC ORCID ; Márquez Ruiz, Gloria CSIC ORCID; Ruiz Méndez, Mª Victoria CSIC ORCID ; Dobarganes, M. Carmen CSIC | Fecha de publicación: | 1991 | Editor: | Wiley-VCH | Citación: | Journal of Food Science 56(6): 1644-1650 (1991) | Resumen: | Fat absorption, lipid interchange and preferential adsorption of polar compounds on food surfaces were studied during frying of frozen prefried foods. Four frying oils were used to fry frozen potatoes and battered hake. Major and minor changes in food fats and frying oils were determined. Lipid determination after frying demonstrated significant differences in fat absorption due to the physical structure of foods. From quantitation of major fatty acids, lipid interchange between frying oils and food fats could be determined. Polar compound concentrations and distributions demonstrated no preferential adsorption on food surfaces during frying of these prefried foods. | Versión del editor: | https://doi.org/10.1111/j.1365-2621.1991.tb08661.x | URI: | http://hdl.handle.net/10261/242457 | DOI: | 10.1111/j.1365-2621.1991.tb08661.x | ISSN: | 1750-3841 |
Aparece en las colecciones: | (IG) Artículos |
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accesoRestringido.pdf | 59,24 kB | Adobe PDF | Visualizar/Abrir |
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