The effect of using different oils and paper towel in vegetable oil absorption of fried recipes

Detalhes bibliográficos
Autor(a) principal: Maciel, Bruna Leal Lima
Data de Publicação: 2018
Outros Autores: Lima, Kellen Cristina Marques de, Barros, Helena Dias de Freitas, Passos, Thais Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/57471
http://dx.doi.org/10.1080/15428052.2018.1465503
Resumo: This work determined the effect of using different vegetable oils (soybean, corn, sunflower or canola) and paper towel in oil absorption of nine fried recipes. The paper towel significantly reduced oil absorption in chicken breast, shrimp with garlic, cioba steak, French fries and cheese samosa. Preparations protein-rich absorbed less soybean and corn oils, while starch-rich ones absorbed less of the sunflower and canola oils, with the exception of French toast. Results indicated that food composition of the tested recipes was an important factor influencing oil absorption, as well as the types of oil tested and the use of paper towel
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spelling Maciel, Bruna Leal LimaLima, Kellen Cristina Marques deBarros, Helena Dias de FreitasPassos, Thais Souza2024-02-01T16:10:28Z2024-02-01T16:10:28Z2018-05LIMA, Kellen Cristina Marques de; BARROS, Helena Dias de Freitas; PASSOS, Thais Souza; MACIEL, Bruna Leal Lima. The effect of using different oils and paper towel in vegetable oil absorption of fried recipes. Journal Of Culinary Science & Technology, [S.l.], v. 17, n. 4, p. 373-384, mai. 2018. DOI: 10.1080/15428052.2018.1465503. Disponível em: https://www.tandfonline.com/doi/full/10.1080/15428052.2018.1465503. Acesso em: 30 jan. 2024.https://repositorio.ufrn.br/handle/123456789/57471http://dx.doi.org/10.1080/15428052.2018.1465503Journal of Culinary Science & TechnologyAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessCulinary scienceDieteticsFoodThe effect of using different oils and paper towel in vegetable oil absorption of fried recipesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThis work determined the effect of using different vegetable oils (soybean, corn, sunflower or canola) and paper towel in oil absorption of nine fried recipes. The paper towel significantly reduced oil absorption in chicken breast, shrimp with garlic, cioba steak, French fries and cheese samosa. Preparations protein-rich absorbed less soybean and corn oils, while starch-rich ones absorbed less of the sunflower and canola oils, with the exception of French toast. Results indicated that food composition of the tested recipes was an important factor influencing oil absorption, as well as the types of oil tested and the use of paper towelengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALEffectUsing_Lima_2018.pdfEffectUsing_Lima_2018.pdfapplication/pdf1721837https://repositorio.ufrn.br/bitstream/123456789/57471/1/EffectUsing_Lima_2018.pdfc2d16b259400141759716f6acf843ae4MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufrn.br/bitstream/123456789/57471/2/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/57471/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53123456789/574712024-02-01 13:10:30.564oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2024-02-01T16:10:30Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pt_BR.fl_str_mv The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
title The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
spellingShingle The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
Maciel, Bruna Leal Lima
Culinary science
Dietetics
Food
title_short The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
title_full The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
title_fullStr The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
title_full_unstemmed The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
title_sort The effect of using different oils and paper towel in vegetable oil absorption of fried recipes
author Maciel, Bruna Leal Lima
author_facet Maciel, Bruna Leal Lima
Lima, Kellen Cristina Marques de
Barros, Helena Dias de Freitas
Passos, Thais Souza
author_role author
author2 Lima, Kellen Cristina Marques de
Barros, Helena Dias de Freitas
Passos, Thais Souza
author2_role author
author
author
dc.contributor.author.fl_str_mv Maciel, Bruna Leal Lima
Lima, Kellen Cristina Marques de
Barros, Helena Dias de Freitas
Passos, Thais Souza
dc.subject.por.fl_str_mv Culinary science
Dietetics
Food
topic Culinary science
Dietetics
Food
description This work determined the effect of using different vegetable oils (soybean, corn, sunflower or canola) and paper towel in oil absorption of nine fried recipes. The paper towel significantly reduced oil absorption in chicken breast, shrimp with garlic, cioba steak, French fries and cheese samosa. Preparations protein-rich absorbed less soybean and corn oils, while starch-rich ones absorbed less of the sunflower and canola oils, with the exception of French toast. Results indicated that food composition of the tested recipes was an important factor influencing oil absorption, as well as the types of oil tested and the use of paper towel
publishDate 2018
dc.date.issued.fl_str_mv 2018-05
dc.date.accessioned.fl_str_mv 2024-02-01T16:10:28Z
dc.date.available.fl_str_mv 2024-02-01T16:10:28Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv LIMA, Kellen Cristina Marques de; BARROS, Helena Dias de Freitas; PASSOS, Thais Souza; MACIEL, Bruna Leal Lima. The effect of using different oils and paper towel in vegetable oil absorption of fried recipes. Journal Of Culinary Science & Technology, [S.l.], v. 17, n. 4, p. 373-384, mai. 2018. DOI: 10.1080/15428052.2018.1465503. Disponível em: https://www.tandfonline.com/doi/full/10.1080/15428052.2018.1465503. Acesso em: 30 jan. 2024.
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/57471
dc.identifier.doi.none.fl_str_mv http://dx.doi.org/10.1080/15428052.2018.1465503
identifier_str_mv LIMA, Kellen Cristina Marques de; BARROS, Helena Dias de Freitas; PASSOS, Thais Souza; MACIEL, Bruna Leal Lima. The effect of using different oils and paper towel in vegetable oil absorption of fried recipes. Journal Of Culinary Science & Technology, [S.l.], v. 17, n. 4, p. 373-384, mai. 2018. DOI: 10.1080/15428052.2018.1465503. Disponível em: https://www.tandfonline.com/doi/full/10.1080/15428052.2018.1465503. Acesso em: 30 jan. 2024.
url https://repositorio.ufrn.br/handle/123456789/57471
http://dx.doi.org/10.1080/15428052.2018.1465503
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Journal of Culinary Science & Technology
publisher.none.fl_str_mv Journal of Culinary Science & Technology
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFRN
instname:Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
instname_str Universidade Federal do Rio Grande do Norte (UFRN)
instacron_str UFRN
institution UFRN
reponame_str Repositório Institucional da UFRN
collection Repositório Institucional da UFRN
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