Metody oceny jakości tłuszczów stosowanych do smażenia

Wątroba, A.; Krygier, K.

Artykuł - szczegóły

Tytuł artykułu

Metody oceny jakości tłuszczów stosowanych do smażenia

Autorzy

Wątroba A. , Krygier K.

Identyfikatory

Warianty tytułu

Methods of quality evaluation of fats used for frying

Języki publikacji

Abstrakty

W artykule usystematyzowano i uaktualniono informacje na temat metod oceny jakości tłuszczów stosowanych do smażenia. Uwzględniono metody laboratoryjne opierające się na zmianach fizycznych i chemicznych, a także szybkie testy będące ich uzupełnieniem. Na koniec w tabeli zebrano zalecenia i regulacje prawne w wybranych krajach dla tłuszczów używanych do smażenia.

The aim of this work was to systematize and update knowledge of methods of quality evaluation of fats use for frying. Laboratory methods based on physical as well as chemical changes of fats, and rapid tests being their completion were considered. At the end of the paper guidelines and regulations in different countries on fat use for frying were tabulated.

Słowa kluczowe

smażenie ocena jakości szybkie testy metody fizyczne i chemiczne tłuszcze

frying quality evaluation rapid tests physical and chemical methods fats

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2010

Tom

T. 64, nr 2

Strony

34--36

Opis fizyczny

Bibliogr. 52 poz.

Twórcy

autor

Wątroba A.

autor

Krygier K.

Zakład Technologii Tłuszczów i Koncentratów Spożywczych, Wydział Nauk o Żywności, SGGW, Warszawa

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-article-LOD1-0019-0051