English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/87542
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Analysis of used frying oils

AutorDobarganes, M. Carmen ; Márquez Ruiz, Gloria
Fecha de publicación2013
EditorWiley-VCH
CitaciónLipid Technology 25: 159- 162 (2013)
ResumenThe analysis of used frying oils to ensure quality of fried foods has become a subject of great concern for health administrations, food processors and consumers, especially since some compounds formed at high temperatures impair the nutritional value of fats and have adverse health effects. At present, three lines of research on the analysis of frying oils stand out: first, development of techniques for the quantitative analysis of the new compounds formed; second, the evaluation of useful rapid methods to be applied in situ for monitoring oil quality in fried food outlets; and third, the application of the most advanced analytical techniques to delve into the structure of individual oxidized compounds present in fried foods. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
URIhttp://hdl.handle.net/10261/87542
DOI10.1002/lite.201300284
Identificadoresdoi: 10.1002/lite.201300284
issn: 0956-666X
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.