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Description
| - Tocopherol losses were studied during pan-frying of bread and during heating of vegetable oils. During the heating experiments, 16 g of sunflower and olive oil was heated on a pan (internal diameter 17 cm) at maximum oil temperature 180 °C for 4, 8, and 12 min, as well as at 200 and 220 °C for 4 min. The total tocopherol losses grew according to increasing heating time and temperature from 10 to almost 100% of the initial content. The absolute losses (in mg/kg) were higher in sunflower oil with a higher content of polyunsaturated fatty acids, while the relative losses (in % of the initial content) were higher in olive oil with a lower initial content of tocopherols. During the pan-frying, 16 g of oil (sunflower, olive, soybean, or rapeseed) was pre-heated on the pan for 4 min (at oil temperature 180 °C) and then two slices of bread (80 g) were fried in this oil for 8 min, while the oil soaked into the fried bread. Under these conditions, tocopherol losses did not depend prominently on the used oil and did not exceed 30% of the initial content.
- Tocopherol losses were studied during pan-frying of bread and during heating of vegetable oils. During the heating experiments, 16 g of sunflower and olive oil was heated on a pan (internal diameter 17 cm) at maximum oil temperature 180 °C for 4, 8, and 12 min, as well as at 200 and 220 °C for 4 min. The total tocopherol losses grew according to increasing heating time and temperature from 10 to almost 100% of the initial content. The absolute losses (in mg/kg) were higher in sunflower oil with a higher content of polyunsaturated fatty acids, while the relative losses (in % of the initial content) were higher in olive oil with a lower initial content of tocopherols. During the pan-frying, 16 g of oil (sunflower, olive, soybean, or rapeseed) was pre-heated on the pan for 4 min (at oil temperature 180 °C) and then two slices of bread (80 g) were fried in this oil for 8 min, while the oil soaked into the fried bread. Under these conditions, tocopherol losses did not depend prominently on the used oil and did not exceed 30% of the initial content. (en)
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Title
| - Tocopherol losses during pan-frying
- Tocopherol losses during pan-frying (en)
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skos:prefLabel
| - Tocopherol losses during pan-frying
- Tocopherol losses during pan-frying (en)
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skos:notation
| - RIV/60461373:22330/14:43898008!RIV15-MSM-22330___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/14:43898008
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - vegetable oils; vitamin E; frying (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - European Journal of Lipid Science and Technology
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Réblová, Zuzana
- Doležal, Marek
- Fišnar, Jakub
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http://linked.open...ain/vavai/riv/wos
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issn
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number of pages
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http://bibframe.org/vocab/doi
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http://localhost/t...ganizacniJednotka
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