Search results for "Compuestos polares"

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Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

2012

[EN]: Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions. Differences between apparent and real loss of FAME or TAG are defined for an adequate interpretation of the changes taking place at high temperature. Such differences depend on the expression of the results and frequently result in erroneous conclusions. Results showed that from the normalized composition it could be deduced that only the most unsaturated FAME (C18:2) or TAG containing it was significantly altered. However, quantitative data indicated that all the unsaturated FA…

polar famefood.ingredientDouble bond[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionFrituralcsh:TX341-641Ésteres metílicos de ácidos grasos polaresoilTriglicéridoschemistry.chemical_compoundfoodFood and NutritionTX341-641polar compoundFatty acidsPolar FAMEÁcidos grasoschemistry.chemical_classificationChromatographyChemistryNutrition. Foods and food supplySunflower oilOrganic ChemistryPolar compoundsFatty acidSunflowerAlimentation et NutritionFryingComposition (visual arts)Triacylglycerolsfatty acidfryingtriacylglycerolfatty acid;frying;polar compound;polar fame;triacylglycerol;oil[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionlcsh:Nutrition. Foods and food supplyAcyl groupFood ScienceOlive oilCompuestos polares
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Pérdida aparente y cuantitativa de ácidos grasos y especies de triglicéridos a temperatura de fritura

2012

[EN]: Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions. Differences between apparent and real loss of FAME or TAG are defined for an adequate interpretation of the changes taking place at high temperature. Such differences depend on the expression of the results and frequently result in erroneous conclusions. Results showed that from the normalized composition it could be deduced that only the most unsaturated FAME (C18:2) or TAG containing it was significantly altered. However, quantitative data indicated that all the unsaturated FA…

FryingPolar compoundsFrituraTriacylglycerolsFatty acidsÉsteres metílicos de ácidos grasos polaresPolar FAMEÁcidos grasosCompuestos polaresTriglicéridos
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