KFU. Card publication. Research of Vegetable Oils Oxidation Process in the Deep Fat during Thermal Treatment

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FEDERAL UNIVERSITY

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RESEARCH OF VEGETABLE OILS OXIDATION PROCESS IN THE DEEP FAT DURING THERMAL TREATMENT

Form of presentation

Articles in international journals and collections

Year of publication

2015

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Authors, employees of KFU

Zinurova Elena Evgenevna, author

Bibliographic description in the original language

Zinurova E.E. Research of Vegetable Oils Oxidation Process in the Deep Fat during Thermal Treatment / Elena E. Zinurova, Tatiana V. Bagayeva, Liliya I. Agzamova, Zamira Sh. Mingaleeva and Olga A. Reshetnik //Research Journal of Pharmaceutical, Biological and Chemical Sciences.- ISSN: 0975-8585 November - December 2015 RJPBCS 6(6) Page No. 1764-1768

Annotation

ISSN: 0975-8585

Keywords

vegetable oil, oxidative processes, peroxide value, iodine value, acid value

The name of the journal

Research Journal of Pharmaceutical, Biological and Chemical Sciences

URL

http://www.rjpbcs.com/pdf/2015_6(6)/[292].pdf

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=125309&p_lang=2

Resource files

File name	Size (MB)	Format
_292_.pdf	0,64	pdf	show / download

Full metadata record

Field DC	Value	Language
dc.contributor.author	Zinurova Elena Evgenevna	ru_RU
dc.date.accessioned	2015-01-01T00:00:00Z	ru_RU
dc.date.available	2015-01-01T00:00:00Z	ru_RU
dc.date.issued	2015	ru_RU
dc.identifier.citation	Zinurova E.E. Research of Vegetable Oils Oxidation Process in the Deep Fat during Thermal Treatment / Elena E. Zinurova, Tatiana V. Bagayeva, Liliya I. Agzamova, Zamira Sh. Mingaleeva and Olga A. Reshetnik //Research Journal of Pharmaceutical, Biological and Chemical Sciences.- ISSN: 0975-8585 November - December 2015 RJPBCS 6(6) Page No. 1764-1768	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=125309&p_lang=2	ru_RU
dc.description.abstract	Research Journal of Pharmaceutical, Biological and Chemical Sciences	ru_RU
dc.description.abstract	ISSN: 0975-8585	ru_RU
dc.description.abstract	Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	vegetable oil	ru_RU
dc.subject	oxidative processes	ru_RU
dc.subject	peroxide value	ru_RU
dc.subject	iodine value	ru_RU
dc.subject	acid value	ru_RU
dc.title	Research of Vegetable Oils Oxidation Process in the Deep Fat during Thermal Treatment	ru_RU
dc.type	Articles in international journals and collections	ru_RU