Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado
Frying is highly applied in both industrial and household fields. Since it involves heating an edible oil or fat to temperatures near 200°C, complex physical and chemical changes occur. In Chile, hydrogenated shortenings are used for frying, which have shown high trans fatty acids (TFA) content. Th...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Facultad de Ciencias Agrarias-UNCuyo
2022
|
| Materias: | |
| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6146 |
