Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil-Reference-Cited by-同舟云学术

Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

Published:2013-09-24 Issue:3 Volume:33 Page:569-576
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

Freire Poliana Cristina Mendonça¹,Lobo Lorrany Cristina Boel²,Freitas Giselle da Silva³,Ferreira Tânia Aparecida Pinto de Castro²

Affiliation:

1. Federal Institute of Education, Science and Technology, Brazil

2. Federal University of Goiás, Brazil

3. Municipal Health Surveillance, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v33n3/aop_cta_6065.pdf

Reference47 articles.

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2. Informe Técnico nº 11, de 05 de outubro de 2004. Dispõe sobre Boas Práticas de Fabricação para utilização e descarte de óleos utilizados em frituras;Diário Oficial da República Fedeartiva do Brasil,2004

3. Resolução RDC nº 270, de 22 de setembro de 2005. Aprova o regulamento técnico para óleos vegetais, gorduras vegetais e creme vegetal;Diário Oficial da República Fedeartiva do Brasil,2005

4. Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application;AHMAD TARMIZI A. H.;Food Chemistry,2013

5. Degradation and nutritional quality changes of oil during frying;ALADEDUNYE F. A.;Journal of the American Oil Chemists' Society,2009

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