Alterações nos valores de Peróxido em óleos de cozinha
Alterações nos valores de Peróxido em óleos de cozinha

Alterações nos valores de Peróxido em óleos de cozinha


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About the Book

O óleo de culinária é óleo vegetal, animal, ou gordura sintética utilizada na fritura, cozedura, e outros tipos de cozedura. É também utilizado na preparação e aromatização de alimentos que não envolvem calor, tais como molhos para saladas e molhos para pão, e neste sentido pode ser mais precisamente designado por óleo comestível. O óleo de cozinha é tipicamente um líquido, embora alguns óleos que contêm gordura saturada, tais como óleo de coco, óleo de palma e óleo de palmiste, sejam sólidos à temperatura ambiente. Os óleos de cozinha são derivados quer de gordura animal, como manteiga, banha e outros tipos, quer de óleos vegetais da azeitona, milho, girassol e muitas outras espécies. Os tipos de óleo de cozinha incluem: azeite, óleo de palma, óleo de soja, óleo de canola (óleo de colza), óleo de semente de abóbora, óleo de milho, óleo de girassol, óleo de cártamo, óleo de amendoim, óleo de semente de uva, óleo de sésamo, óleo de farelo de arroz e outros óleos vegetais, bem como óleos de origem animal como manteiga e banha de porco. O óleo pode ser aromatizado com alimentos aromáticos tais como ervas aromáticas, pimentas ou alho.


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Product Details
  • ISBN-13: 9786205198957
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Edicoes Nosso Conhecimento
  • Height: 229 mm
  • No of Pages: 64
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6205198959
  • Publisher Date: 27 Sep 2022
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 154 gr


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Alterações nos valores de Peróxido em óleos de cozinha
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Alterações nos valores de Peróxido em óleos de cozinha
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