publication . Other literature type . Report . 2009

Evaluation Of The Influence Of Different Heat-Treatment Methods On Fatty Acids Content Particulary Trans Isomers In French Fries

Mojska, H.; Malecka, K.; Gielecinska, I.; Sitek, A.; Pawlicka, M.;
Open Access
  • Published: 03 Sep 2009
  • Publisher: Zenodo
Abstract
The aim of our study was to evaluate the influence of different heat treatment methods on trans fatty acids content in French fries. French fries were heat-treated by using a deep fryer, a frying pan, an oven and a microwave. The fatty acids content was analyzed by high-resolution capillary gas chromatography using MS detector (GC/MS). The highest increase in fat was determined in French fries prepared in deep fryer in comparison to raw French fries, whereas the lowest by using oven and microwave. We found that frying French fries in deep fryer causes the decrease in saturated fatty acids content, the increase in monounsaturated and polyunsaturated fatty acids. ...
Subjects
free text keywords: Poland, Technical Report, heat treatment, fats, trans fatty acids, french fries, http://id.agrisemantics.org/gacs/C1161, http://id.agrisemantics.org/gacs/C3826, http://id.agrisemantics.org/gacs/C13941, http://id.agrisemantics.org/gacs/C25368
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Zenodo
Other literature type . 2009
Provider: Datacite
ZENODO
Report . 2009
Provider: ZENODO
Zenodo
Other literature type . 2009
Provider: Datacite
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