Assessment of total polar materials in frying fats from Czech restaurants

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43906630" target="_blank" >RIV/62156489:43210/15:43906630 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43510/15:43906630 RIV/70883521:28610/15:43872988 RIV/70883521:28110/15:43872988
Result on the web
<a href="http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/182/27" target="_blank" >http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/182/27</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Assessment of total polar materials in frying fats from Czech restaurants
Original language description
Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet. The content of total polar materials was determined in frying oils and fats in 46 restaurants from South Moravia and the Olomouc regions. Twenty-eight samples were found with total polar materials with limit of rejection over 24%. The highest total polar materials values were observed in cooking fat; the lowest one was in vegetable shortening oil. This conclusion corresponds with frying temperatures, which were highest in cooking fat.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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