| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2015 |
| Язык | английский |
|
Зинурова Елена Евгеньевна, автор
|
| Библиографическое описание на языке оригинала |
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 |
| Аннотация |
ISSN: 0975-8585 |
| Ключевые слова |
vegetable oil, oxidative processes, peroxide value, iodine value, acid value |
| Название журнала |
Research Journal of Pharmaceutical, Biological and Chemical Sciences
|
| URL |
http://www.rjpbcs.com/pdf/2015_6(6)/[292].pdf |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=125309 |
| Файлы ресурса | |
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Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Зинурова Елена Евгеньевна |
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/?p_id=125309 |
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 |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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