EVALUACION DEL INDICE DE PEROXIDOS EN TOSTADAS Y FRITURAS
The chemical and physical changes in the fried fat are influenced by various parameters including: heating unsaturated fatty acids, high temperatures, long frying times, metal components typical of the utensils for their elaboration, etc .; Likewise, the compounds formed after heating depend on the...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | México |
| Institución: | Universidad Autónoma de Nayarit |
| Repositorio: | Repositorio Institucional Aramara de la UAN |
| Idioma: | español |
| OAI Identifier: | oai:dspace.uan.mx:123456789/983 |
| Acceso en línea: | http://dspace.uan.mx:8080/jspui/handle/123456789/983 |
| Access Level: | acceso abierto |
| Palabra clave: | Peroxidos tostadas frituras reacciones quimicas MEDICINA Y CIENCIAS DE LA SALUD [3] |
| Sumario: | The chemical and physical changes in the fried fat are influenced by various parameters including: heating unsaturated fatty acids, high temperatures, long frying times, metal components typical of the utensils for their elaboration, etc .; Likewise, the compounds formed after heating depend on the composition of the oil and food to be fried. This favors the oxidation of the oil used, formation of hydroperoxides (ROOH) and ultimately polycyclic aromatic compounds (PAHs) which are potentially carcinogenic. |
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