Effect of deep-fat frying on the lipidic composition of different appetizers frequently consumed in our country, 3: Commercial samples

20 samples of appetizers from different frying-shops in Madrid have been analyzed. Fat was extracted from them to determine: Fry-test, physico-chemical characteristics, spectrophotometric U.V. constants and fatty acid composition by Gas-Liquid Chromatography, special attention on the existence of ge...

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Bibliographic Details
Published inAnales de Bromatologia (Spain) Vol. 36; no. 2
Main Authors Coll Hellin, L, Rueda Clausell, M.P. (Universidad Complutense de Madrid (Spain). Dept. de Bromatologia, Toxicologia y Analisis Aplicado)
Format Journal Article
LanguageSpanish
Published 01.10.1985
Subjects
ACEITES COMESTIBLES
ACIDE GRAS
ACIDOS GRASOS
CHROMATOGRAPHIE
CONTENIDO DE LIPIDOS
CROMATOGRAFIA
ESPAGNE
ESPANA
ESPECTROMETRIA
FRITURA
FRITURE
GRAISSE DE CUISINE
GRASAS PARA COCINAR
HUILE DE CUISINE
SPECTROMETRIE
TENEUR EN LIPIDES
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Summary:20 samples of appetizers from different frying-shops in Madrid have been analyzed. Fat was extracted from them to determine: Fry-test, physico-chemical characteristics, spectrophotometric U.V. constants and fatty acid composition by Gas-Liquid Chromatography, special attention on the existence of geometric isomers of unsaturated fatty acids was paid fundamentally from Oleic and Linoleic acids. In order to obtain greater information of the oil employed to fry this appetizers a computer statistical study has been realized
Bibliography:Q04
8600154
ISSN:0003-2492