Assessment of total polar materials in frying fats from Czech restaurants

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43510/15:43906630 RIV/70883521:28610/15:43872988 RIV/70883521:28110/15:43872988

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of total polar materials in frying fats from Czech restaurants

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Assessment of total polar materials in frying fats from Czech restaurants

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Italian Journal of Food Science

ISSN

1120-1770

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

IT - Italská republika

Počet stran výsledku

6

Strana od-do

160-165

Kód UT WoS článku

000361638800005

EID výsledku v databázi Scopus

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