Perfil de ácidos graxos e avaliação da alteração em óleos de fritura Fatty acid profile and evaluation of alteration of frying oils

<abstract language="eng">The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated f...

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Bibliographic Details
Main Authors:	Mara da Silva Corsini, Neuza Jorge, Ana Maria Rauen de Oliveira Miguel, Eduardo Vicente
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Química 2008-01-01
Series:	Química Nova
Subjects:	fatty acids frying gas chromatography
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000500003

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