Evaluation of Oxidative Stability of Vegetable Oils during Deep Frying
| المصدر: | المجلة العربية للعلوم ونشر الأبحاث |
|---|---|
| الناشر: | المركز القومي للبحوث بغزة |
| المؤلف الرئيسي: | AlMrhag, Omar M. (Author) |
| مؤلفين آخرين: | Abookleesh, Frage L. (Co-Author) |
| المجلد/العدد: | مج2, ع2 |
| محكمة: | نعم |
| الدولة: |
فلسطين |
| التاريخ الميلادي: |
2016
|
| الشهر: | مارس |
| الصفحات: | 90 - 97 |
| DOI: |
10.12816/0025267 |
| ISSN: |
2518-5780 |
| رقم MD: | 776971 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Fraying potato | chicken | frying deterioration | oxidation | Polymerization
|
| رابط المحتوى: |
عدد مرات التحميل
15
| LEADER | 01930nam a22002417a 4500 | ||
|---|---|---|---|
| 001 | 0156506 | ||
| 024 | |3 10.12816/0025267 | ||
| 041 | |a eng | ||
| 044 | |b فلسطين | ||
| 100 | |9 411279 |a AlMrhag, Omar M. |e Author | ||
| 245 | |a Evaluation of Oxidative Stability of Vegetable Oils during Deep Frying | ||
| 260 | |b المركز القومي للبحوث بغزة |c 2016 |g مارس | ||
| 300 | |a 90 - 97 | ||
| 336 | |a بحوث ومقالات |b Article | ||
| 520 | |b The oxidative degradation of the used oils were evaluated by monitoring total polar compound (TPC), Iodine value (IV), Peroxide value (Pv), specific extinction E1% at 233nm and 269nm, and changes in the fatty acids profile. Three different types of edible oils, namely, corn oil, soybean, and palm olien, were used indeep fat frying at 180oC ± 5oC for 5 h/d for three consecutive days. The result of this study indicates that palm olein showed significantly (P<0.05) lower in all measured parameters than the other oils used. For PV, the rate of increase was not constant as frying progressed. The extent of oil deterioration was best reflected in the changes in percent TPC, IV, E1%cm at 233nm. | ||
| 653 | |a الزيوت النباتية |a الأكسدة |a البلمرة | ||
| 692 | |b Fraying potato |b chicken |b frying deterioration |b oxidation |b Polymerization | ||
| 700 | |9 411280 |a Abookleesh, Frage L. |e Co-Author | ||
| 773 | |4 العلوم الإنسانية ، متعددة التخصصات |4 العلوم الاجتماعية ، متعددة التخصصات |6 Humanities, Multidisciplinary |6 Social Sciences, Interdisciplinary |c 009 |e Arab Journal of Sciences and Research Publishing |f Al-Mağallaẗ al-ʿarabiyyaẗ li-l-ʿulūm wa-našr abḥāṯ |l 002 |m مج2, ع2 |o 1564 |s المجلة العربية للعلوم ونشر الأبحاث |v 002 |x 2518-5780 | ||
| 856 | |u 1564-002-002-009.pdf | ||
| 930 | |d y |p y |q y | ||
| 995 | |a HumanIndex | ||
| 999 | |c 776971 |d 776971 | ||
عناصر مشابهة
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Effect of add some Aromatic Plants on the Stability of the Oxide Frying Oils
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بواسطة: Al-Amri, Siham Sulaiman Saif منشور: (2018) -
Studies on Some Vegetable Oils and Edible Fats
بواسطة: Zein Aldin, Magdy Al Sayed Ahmed منشور: (1991) -
Chemical Composition of the Volatile Oil from Leaves of Four Cultivars of Jordanian Olea Europaea L. and Evaluation of Antioxidant and Anticancer Activities of the Aqueous and Methanolic Extracts
بواسطة: هديب، هديل سعيد منشور: (2015)
