Evaluation Of The Quality Of Pet Foods Using Fast Techniques And Official Methods [avaliação Da Qualidade De Rações Utilizando Métodos Rápidos E Métodos Oficiais]

This paper was designed to evaluate the rancidity of 18 pet food samples using the Diamed FATS kits and official AOCS methods for the quantification of free fatty acids, peroxide value and concentrations of malonaldehyde and alkenal in the lipid extracted. Although expiration dates have passed, the samples presented good quality evidencing little oxidative rancidity. The results of this study suggest that the Brazilian pet food market is replete with products of excellent quality due to the competitiveness of this market sector.28SUPPL.223230(2004) Herbário, , http://www.herbario.com.br/bot/agri/alipet.htm, ALIMENTOS PARA BICHOS DE ESTIMAÇÃO, sept. 16th, 2002. See, November 1stAOCS. Official methods and recommended practices of the American Oil Chemists' Society. Champaign: American Oil Chemists' Society, 2004Belitz, H.D., Grosch, W., (1999) Food Chemistry, , 2nd edition. Berlin: Springer, Chap. 3Charnet, R., Freire, C.A.L., Charnet, R.M.R., Bonvino, H., (1999) Análise de modelos de regressão linear, , Campinas, Editora da UnicampCouncil, K.A., Analysis of variance (1985) SAS Introductory guide, pp. 55-60. , In: HELWIG, J.T. (Ed.), 3rd edition, Cary, SAS Institute IncCutait, M.S., (2004) Global 21, , http://www.global21.com.br/entrevistas/entrevista.asp?, sept. 24th,, (Interview). See, cod=242 November 1stDobarganes, M.C., Velasco, J., Analysis of lipid hydroperoxides (2002) Journal of Lipid Science and Technology, 104 (7), pp. 420-428Fessenden, R.J., Fessenden, J.S., (1983) Techniques and Experiments for Organic Chemistry, , Boston, Willard GrantFoo, S.Y., Cuppett, F., Schlegel, V., Evaluation of SafTestTM methods for monitoring frying oil quality (2006) Journal of the American Oil Chemists' Society, 83 (1), pp. 15-20Gómez-piñol, J.M., Boronat, M.C., de la T. Influencia de la tecnología en nutritivo de los alimentos: Lípidos (1989) Alimentaria, 204, pp. 15-21Gordon, V.C., Fat content and fat quality in nuts and nut butters (2002) IFT Annual Meeting, , http://ift.confex.com/ift/2002/techprogram/paper_11120.htm, In, Anaheim. Anais eletrônicos... Anaheim, 2002. See:, July 22th, 2003Gordon, V.C., (2004) Electronic Publication, , [email protected], [personal communication]. Message received by, >in January 20 thGordon, V.C., Emerging new techniques for food quality assessment (2000) Institute of Food Technologists (ift) Annual Meeting, , In, 2000a, Dallas. Resumos... Dallas: Institute of Food TechnologistsGordon, V.C., Evaluation of antioxidant efficacy in treated and untreated oils and snacks using rapid membrane separation technology (2003) IFT Annual Meeting, , http://ift.confex.com/ift/2000/techprogram, In, 2000b, Dallas. Anais eletrônicos... Dallas, 2000. See, 22thGordon, V.C., Micro-analytical membrane technology to evaluate infant formula quality and monitor shelf life of infant formulas (2003) Anais eletrônicos, , http://ift.confex.com/ift/2001/techprogram/meeting_2001.htm, IN: IFT ANNUAL MEETING, 2001, New Orleans, ... , New Orleans, 2001. See:, July 22thGordon, V.C., Quality and stability testing of infant formulas (2003) Anais eletrônicos, , http://ift.confex.com/ift/2002/techprogram/paper_11113.htm, IN: IFT ANNUAL MEETING, 2002b, Anaheim, ... , Anaheim, 2002. See:, July 22thGordon, V.C., Aliff, S., Lee, H., Monitoring frying oils and fried food products using a membrane separation system (2000) Resumos... San Diego: American Oil Chemists' Society, , In: AMERICAN OIL CHEMISTS' SOCIETY (AOCS) ANNUAL MEETING - FRYING OIL QUALITY II SESSION, 2000Gray, J.I., Measurement of lipid oxidation: A Review (1978) Journal of the American Oil Chemists' Society, 55 (6), pp. 539-546. , junGutkoski, L.C., (1997) Características tecnológicas de frações de moagem de aveia e efeito de umidade e temperatura de extrusão na sua estabilidade, p. 241. , Campinas, Thesis (Food Technology Doctorate) - Food Engineering College, Campinas State University (UNICAMP)(1986) Analysis of Oils and Fats, , HAMILTON, R. J.ROSELL, J. B (Ed.)., London, Elsevier(1996) Bailey's Industrial Oil & Fat Products, 3. , HUI, Y. H. (Ed.)., New York: John WileyLea, C.H., The oxidative deterioration of food lipids (1962) Symposium on Foods: Lipids and their Oxidation, pp. 3-29. , In: SCHULTZ, H. W., Westport, AVIMesquita, A.C., (2004) Bichos de estimação, , http://www.noolhar.com/opovo/cienciaesaude/408046.html, oct. 09th, 2004. See:, November 1stMINITAB REFERENCE GUIDE: release 10 for windows. Pennsylvania: Minitab Inc., 1994. v. 1MINITAB USER'S GUIDE: release 10 for windows. Pennsylvania: Minitab Inc., 1994Montgomery, D.C., (1991) Design and Analysis of Experiments, , 3rd edition, Singapure, John WileyMontgomery, D.C., Peck, E.A., (1992) Introduction to Linear Regression Analysis, , 2nd, edition., New York, John WileyMorita, T., Assumpção, R.M., (2001) Manual de soluções, reagentes & solventes: padronização, preparação, purificação, , 11th edition, São Paulo, Edgard Blücher(1996) Food Chemistry, 5. , NAWAR, W. W. Lipids. In FENNEMA, O. R. (Ed.)., 3rd edition. New York: Marcel DekkerOsawa, C.C., Testes rápidos (kits) para avaliação da qualidade de óleos, gorduras e produtos que os contenham e sua correlação com os métodos oficiais da AOCS (2005), p. 403. , Campinas, Dissertation (Food Technology Master) - Food Engineering College, Campinas State University (UNICAMP)Osawa, C.C., Felicio, P.E., Gonçalves, L.A.G., Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos (2005) Química Nova, 28 (4), pp. 655-663. , http://www.scielo.br/scielo.php?, See:, script=sci_arttext&pid=s0100-40422005000400019&lng=en&nrm=isso (DOI: 10.1590/s0100-40422005000400019) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Evaluación de ácidos grasos libres presentes en aceites vegetales a través de kits rápidos y técnica potenciométrica de detección (2006) Aceites y Grasas, 1 (62), pp. 158-163Osawa, C.C., Gonçalves, L.A.G., Oxidación lipídica y nuevos métodos analíticos de detección (2006) Aceites y Grasas, 2 (63), pp. 330-338Osawa, C.C., Gonçalves, L.A.G., Grimaldi, R., Melo, L., Resultados preliminares de novos estudos do sistema Diamed F.A.T.S. na determinação do índice de peróxidos (PV) e ácidos graxos livres (AGL) de óleos refinados, óleos degomados e azeites de oliva (2003) SIMPÓSIO INTERNACIONAL "TENDÊNCIAS E INOVAÇÕES EM TECNOLOGIA DE ÓLEOS E GORDURAS", p. 1. , In, Campinas. Resumos... Campinas: Sociedade Brasileira de Óleos e Gorduras, 2003. 1 CD ROM. Word for WindowsOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Determination of hydroperoxides in oils and fats using kits (2007) Journal of the Science of Food and Agriculture, 87 (9), pp. 1659-1666. , http://www3.interscience.wiley.com/cgi-bin/jissue/114275747, See, (DOI:10.1002/jsfa.2870) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method (2007) Journal of Food Composition and Analysis, 20 (9), pp. 523-528. , www.elsevier.com/locate/jfca, See, (DOI:10.1016/j.jfca.2007.02.002) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Monitoramento de óleo de fritura através de kit alternativo ao teste de p-anisidina (2005) Simpósio Internacional Tendências e Inovações em Tecnologia de óleos e Gorduras, p. 2. , In, Florianópolis. Resumos... Florianópolis: Sociedade Brasileira de Óleos e Gorduras, 2005. 1 CD ROM. Word for WindowsOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Titulação potenciométrica aplicada na determinação de ácidos graxos livres de óleos e gorduras comestíveis (2006) Química Nova, 29 (3), pp. 593-599. , http://www.scielo.br/scielo.php?script=sci_arttext&pid=s0100-40422006000300031&lng=en&nrm=isso, See, (DOI: 10.1590/s0100-40422006000300031) June6th(2004) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES, US n. PI 4197235, feb. 27th, 2004, oct. 07thJohn, F., Virginia, C., (1998) Method and apparatus for determining specific analytes in foods and other complex matrices, , SAFETY ASSOCIATES.., CA n. PI 2267226, sept 30th, 1997, apr. 09thVirginia, C.G., Bennett Jr., W.R., Barbara, J.P., John, F.E., John, S., Michal, M., Soheila, M., (1999) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES., AU n. PI 759265, oct. 21th 1998, apr. 29thVirginia, C.G., Bennett Jr., W.R., Barbara, J.P., John, F.E., John, S., Michal, M., Soheila, M., (2003) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES, US n. PI 3064423, mar. 26th, 2003, apr. 03rd(2004), http://www.aoac.org/testkits/certificates/030501certificate.pdf, SAFTEST. Certificate n° 030405: FaSafeTM Standard test kit. Arizona: SafTest Inc, see, February 13th(2004), http://www.aoac.org/testkits/certificates/030405certificate.pdf, SAFTEST. Certificate n° 030501: Peroxy Safe TM Standard test kit. Arizona: Saf Test Inc, 2003b. See, February 13thShahidi, F., Wanasundara, J.P.D., Extraction and analysis of lipids (1998) Food Lipids: Chemistry, Nutrition, and Biotechnology, p. 5. , In: AKOH, C. C.MIN, D. B. (Ed.)., New York: Marcel Dekker, ChapSoaresd, Características físicas e valor biológico de rações aquáticas elaboradas em extrusor de dupla rosca com diferentes níveis de substitutos de farelo de soja pela soja integral (2000), p. 167. , Campinas,, Thesis (Food Technology Doctorate) - Food Engineering College, Campinas State University (UNICAMP)Swinehart, J.S., (1969) Organic Chemistry: An Experimental Approach, , New York, MeredithWhite, P.J., Conjugated diene, anisidine value, and carbonyl value analyses (1995) Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, , In: WARNER, K.ESKIN, N. A. M. (Ed.), Champaign: AOCS, Chap.

How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?

Gluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.info:eu-repo/semantics/publishedVersio

Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento

O objetivo deste trabalho foi avaliar a qualidade microbiológica e a vida útil de filés de tilápia-do-nilo, submetidos a diferentes métodos de defumação e condições de armazenamento. Foram utilizados dois processos de defumação (a frio ou a quente), em filés com ou sem pigmentação. Os produtos foram armazenados sob refrigeração ou congelados, e monitorados por 28 dias para avaliação da vida útil. Os filés congelados foram monitorados continuamente por 146 dias, apenas para a análise de ácido tiobarbitúrico (TBA). Defumação a quente e a frio reduziram a quantidade de coliformes, respectivamente em 99,78% e 97,80%. O armazenamento do produto sob refrigeração permitiu a redução de 99,73% dos coliformes, e o armazenamento sob congelamento os reduziu em 99,83%. Os valores encontrados de coliformes fecais estiveram dentro do limite permitido. Os valores de TBA nos filés atingiram o máximo no 14o dia de armazenamento. Os valores de TBA nos tratamentos sob refrigeração foram superiores aos daqueles sob congelamento e, também, em filés defumados a frio, em comparação aos defumados a quente. O processo de defumação a quente, com posterior armazenamento sob congelamento, é a técnica mais apropriada para assegurar qualidade e maior período de vida útil para os filés de tilápia-do-nilo, independentemente do processo de pigmentação

Changes In Breaded Chicken And Oil Degradation During Discontinuous Frying With Cottonseed Oil [alterações Em Frango Empanado E Degradação Do óleo Durante A Fritura Descontínua Em óleo De Algodão]

Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method. Changes in the oil were determined by the quick tests Testo 265, Viscofrit and Fri-check based on physical constants, and the results were compared with those of total polar compounds obtained by the conventional method. The free fatty acids, conjugated dienes, Lovibond color, oxidative stability, fatty acid composition, and polymeric compounds were also determined. During frying, the oil samples presented 6.0-39.2% total polar compounds, 0.0-12.9% polymerized triacylglycerols, 1.3-14.5% oxidized triacylglycerols, 2.8-11.0% diacylglycerols, and 1.6-2.6% fatty acids and unsaponifiable polar compounds. The breaded chicken samples lost moisture, absorbed oil up to approximately 6%, and there were small changes in the fatty acid composition and low formation of trans-isomers. The best method for monitoring and discarding the oil was that used for the determination of total polar compounds.324692700Aladedunye, F.A., Przybylski, R., Degradation and nutritional quality changes of oil during frying (2009) Journal of the American Oil Chemists' Society, 86, pp. 149-156Informe técnico no 11, de 5 de outubro de 2004 (2004) Óleos E Gorduras Utilizados Em Frituras, , http://www.anvisa.gov.br/alimentos/informes/11_051004.htm, Agência Nacional De Vigilância Sanitária - Anvisa, Brasília, 2004. Available from, Accessed in: 11 out(2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , American Oil Chemists' Society - AOCS, Champaign: American Oil Chemists' SocietyBanks, D., Food-service frying (1996) Deep Frying: Chemistry, Nutrition, and Practical Applications, pp. 245-257. , Perkins, E. G.Erickson, M. D. (Eds.), Champaign: AOCS PressBastida, S., Sánchez-Muniz, F.J., Polar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep-frying (2002) Journal of the American Oil Chemists' Society, 79 (5), pp. 447-450Belitz, H.D., Grosch, W., (1999) Food Chemistry, , 2nd ed. Berlim: SpringerAprova Regulamento Técnico de Porções de Alimentos Embalados para Fins de Rotulagem Nutricional (2003) Diário Oficial Da República Federativa Do Brasil, , BRASIL. Resolução RDC n 359, de 23 de dezembro de Poder Executivo, Brasília, DF, 26 dez. 2003Aprova Regulamento Técnico sobre Rotulagem Nutricional de Alimentos Embalados, tornando obrigatória a rotulagem nutricional (2003) Diário Oficial Da República Federativa Do Brasil, , BRASIL. Resolução RDC n 360, de 23 de dezembro de Poder Executivo, Brasília, DF, 26 dez. 2003Choe, E., Min, D.B., Chemistry of deep-fat frying oils (2007) Journal of Food Science, 72 (5), pp. R77-R86. , http://dx.doi.org/10.1111/j.1750-3841.2007.00352.x, PMid:17995742(2003) Standard For Named Vegetable Oils (Codex-stan 210), , Codex Alimentarius Commission, Rome: FAO/WHODobarganes, M.C., Márquez-Ruiz, G., Regulation of used frying fats and validity of quick tests for discarding the fats (1998) Grasas Y Aceites, 49 (3-4), pp. 331-335. , http://dx.doi.org/10.3989/gya.1998.v49.i3-4.735Dobarganes, M.C., Velasco, J., Dieffenbacher, A., Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats (2000) Pure and Applied Chemistry, 72 (8), pp. 1563-1575. , http://dx.doi.org/10.1351/pac200072081563(2009) Food Labeling Guidance: Guidance For Industr Y - a Food Labeling Guide, , http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/Guidance Documents/FoodLabelingNutrition/FoodLabelingGuide/default.htm, Food And Drug Administration - FDA, FDA, 2009. Disponível em, Acesso em: 12 setFirestone, D., Stier, R.F., Blumenthal, M.M., Regulation of frying fats and oils (1991) Food Technology, 45 (2), pp. 90-94(2009) Fri-check, , http//:www.frais.com.br, FRAIS, Disponível em, Acesso em: 13 outFritsch, C.W., Measurements of frying fat deterioration: A brief review (1981) Journal of the American Oil Chemists' Society, pp. 272-274Gerde, J., Frying performance of no-trans, low-linolenic acid soybean oils (2007) Journal of the American Oil Chemists' Society, 84 (6), pp. 557-563Gertz, C., Chemical and physical parameters as quality indicators of used frying fats (2000) European Journal of Lipid Science and Technology, 102, pp. 566-572. , http://dx.doi.org/10.1002/1438-9312(200009)102:8/9, 3.0.CO;2-BHartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl esters from lipids (1973) Laboratory Practices, 22, pp. 475-476. , PMid:4727126Horwitz, W., (1980) Official Methods of Analysis of Association of Official Analytical Chemists, , 13th ed. Washington: AOACHouhoula, D.P., Oreopoulou, V., Tzia, C., A kinetic study of oil deterioration during frying and a comparison with heating (2002) Journal of the American Oil Chemists' Society, 79 (2), pp. 133-137Innawong, B., Mallikarjunan, P., Marcy, J.E., The determination of frying oil quality using a chemosensory system (2004) Lebensmittel-Wissenschaft Und-Technologie, 37, pp. 35-41Lima, J.R., Gonçalves, L.A.G., Parâmetros de avaliação da qualidade de óleo de soja utilizado para fritura (1994) Química Nova, 17 (5), pp. 392-396Machado, E.R., García, M.C.D., Abrantes, S., Alterações dos óleos de palma e de soja em fritura descontínua de batatas (2008) Ciência E Tecnologia De Alimentos, 28 (4), pp. 786-792. , http://dx.doi.org/10.1590/S0101-20612008000400004Machado, E.R., Uncontrolled variables in frying studies: Differences in repeatability between thermoxidation and frying experiments (2007) Grasas Y Aceites, 58 (3), pp. 283-288Machado, E.R., Quantitative evaluation of monoepoxyacids, monoketoacids and monohydroxyacids in fats and oils used in discontinuous frying of potatoes (2008) Ciência E Tecnologia De Alimentos, 28 (3), pp. 675-682. , http://dx.doi.org/10.1590/S0101-20612008000300025Marmesat, S., Quality of used frying fats and oils: Comparison based on chemical and physical oil properties (2007) International Journal of Food Science and Technology, 42, pp. 601-608. , http://dx.doi.org/10.1111/j.1365-2621.2006.01284.xO'Brien, R.D., Cottonseed oil (2005) Bailey's Industrial Oil and Fat Products, 2. , SHAHIDI, F. (Ed.), New Jersey: John WileyOsawa, C.C., (2005) Testes Rápidos (kits) Para Avaliação Da Qualidade De Óleos, Gorduras E Produtos Que Os Contenham E Sua Correlação Com Os Métodos Oficiais Da AOCS, , 403 f. Dissertação (Mestrado em Tecnologia de Alimentos)-Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, 2005Osawa, C.C., Gonçalves, L.A.G., Grimaldi, R., Nova ferramenta destinada ao monitoramento e à inspeção do descarte "in situ" de óleos e gorduras de fritura (2005) Revista Brasileira De Vigilância Sanitária, 1 (2), pp. 102-107Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Potentiometric titration applied to free fatty acid determination of edible oils and fats (2006) Química Nova, 29 (3), pp. 593-599. , http://dx.doi.org/10.1590/S0100-40422006000300031Paul, S.P., Mittal, G.S., Regulating the use of degraded oil/fat in deep-fat/oil food frying (1997) Critical Reviews In Food Science and Nutrition, 37 (7), pp. 635-662. , http://dx.doi.org/10.1080/10408399709527793, PMid:9408730Saguy, I.S., Dana, D., Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects (2003) Journal of Food Engineering, 56, pp. 143-152. , http://dx.doi.org/10.1016/S0260-8774(02)00243-1Shahidi, F., Wanasundara, J.P.D., Extraction and analysis of lipids (1998) Food Lipids: Chemistry, Nutrition, and Biotechnology, , In: AKOH, C. C.MIN, D. B. (Eds.), New York: Marcel DekkerStevenson, S.G., Vaisey-Genser, M., Eskin, N.A.M., Quality control in the use of deep frying oils (1984) Journal of the Americal Oil Chemists' Society, 61 (6), pp. 1102-1108Sundram, K., Modulation of human lipids and lipoproteins by dietary palm oil and palm olein: A review (1997) Asia Pacific Journal of Clinical Nutrition, 6, pp. 12-16(2009) Testo 265, , http://www.testo.com, TESTO, Disponível em, Acesso em: 13 oct(2006) Cualificadores De Aceites De Fritura, , http://www.viscofrit.com/, VISCOFRIT, Disponível em, Acesso em: 18 outWarner, K., Fehr, W., Mid-oleic/ultra low linolenic acid soybean oil: A healthful new alternative to hidrogenated oil for frying (2008) Journal of the Americal Oil Chemists' Society, 85, pp. 945-95

Deep-fat Frying Of Meat Products In Palm Olein [fritura Por Imersão De Produtos Cárneos Em Oleína De Palma]

This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 °C for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.324804811Aladedunye, F.A., Przybylski, R., Degradation and nutritional quality changes of oil during frying (2009) Journal of the American Oil Chemists' Society, 86, pp. 149-156(2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , American Oil Chemists' Society - AOCS, Champaign: AOCSBasiron, Y., Palm Oil (2005) Bailey's Industrial Oil and Fat Products, 2, p. 8. , Shahidi, F. (Ed.), New Jersey: John WileyBelitz, H.D., Grosch, W., (1999) Food Chemistry, p. 3. , 2nd. ed. Berlim: SpringerBerger, K.G., (2005) The Use of Palm Oil In Frying, p. 113. , Selangor: Malaysian Palm Oil Promotion CouncilCalliauw, G.H., Gibon, V., Greyt, W.F.J.D., Principles of palm olein fractionation: A bit of science behind the technology (2007) Lipid Technology, 19 (7), pp. 152-155. , http://dx.doi.org/10.1002/lite.200700050Dana, D., Blumenthal, M.M., Saguy, I.S., The protective role of water injection on oil quality in deep fat frying conditions (2003) European Food Research and Technology, 217, pp. 104-109. , http://dx.doi.org/10.1007/s00217-003-0744-xDobarganes, M.C., Velasco, J., Dieffenbacher, A., Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats (2000) Pure and Applied Chemistry, 72 (8), pp. 1563-1575. , http://dx.doi.org/10.1351/pac200072081563Gee, P.T., Analytical characteristics of crude and refined palm oil and fractions (2007) European Journal of Lipid Science and Technology, 109, pp. 373-379. , http://dx.doi.org/10.1002/ejlt.200600264Gerde, J., Frying performance of no-trans, low-linolenic acid soybean oils (2007) Journal of the American Oil Chemists' Society, 84 (6), pp. 557-563(2009) Food Labeling Guidance & Regulatory Information: 101.12 Reference Amounts Customarily Consumed Per Eating Occasion, , http://www.fda.gov, Food And Drug Administration - FDA, FDA, 2009a. Disponível em, Acesso em: 12 set(2009) Food Labeling Guidance & Regulatory Information: 101.9 Nutrition Labeling of Food, , http://www.fda.gov, Food And Drug Administration - FDA, FDA, Disponível em:, Acesso em: 12 set. 2009Hartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl esters from lipids (1973) Laboratory Practices, 22, pp. 475-476. , PMid:4727126Horwitz, W., (1980) Official Methods of Analysis of Association of Official Analytical Chemists, , 13th. ed. Washington: AOACKalogianni, E.P., Karastogiannidou, C., Karapantsios, T.D., Effect of the presence and absence of potatoes under repeated frying conditions on the composition of palm oil (2009) Journal of the American Oil Chemists' Society, 86, pp. 561-571Lai, O.-M., Palm oil, its fractions, and components (2005) Healthful Lipids, p. 30. , Akoh, C. C.Lai, O.-M. (Eds.), Illinois: AOCSLawson, H., (1994) Aceites Y Grasas Alimentarios: Tecnología, Utilización Y Nutrición, p. 7. , Zaragoza: AcribiaLima, J.R., Gonçalves, L.A.G., Parâmetros de avaliação da qualidade de óleo de soja utilizado para fritura (1994) Química Nova, 17 (5), pp. 392-396Machado, E.R., García, M.C.D., ABRANTES, S. Alterações dos óleos de palma e de soja em fritura descontínua de batatas (2008) Ciência E Tecnologia De Alimentos, 28 (4), pp. 786-792. , http://dx.doi.org/10.1590/S0101-20612008000400004Man, Y.B.C., Quality changes of refined-bleached-deodorized (RBD) palm olein, soybean oil and their blends during deep-fat frying (1999) Journal of Food Lipids, 6, pp. 181-193. , http://dx.doi.org/10.1111/j.1745-4522.1999.tb00142.xMarmesat, S., Quality of used frying fats and oils: Comparison based on chemical and physical oil properties (2007) International Journal of Food Science and Technology, 42, pp. 601-608Osawa, C.C., (2005) Testes Rápidos (kits) Para Avaliação Da Qualidade De Óleos, Gorduras E Produtos Que Os Contenham E Sua Correlação Com Os Métodos Oficiais Da AOCS, p. 403. , Dissertação (Mestrado em Tecnologia de Alimentos)-Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CampinasOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Titulação potenciométrica aplicada na determinação de ácidos graxos livres de óleos e gorduras comestíveis (2006) Química Nova, 29 (3), pp. 593-599. , http://dx.doi.org/10.1590/S0100-40422006000300031Paul, S.P., Mittal, G.S., Regulating the use of degraded oil/fat in deep-fat/oil food frying (1997) Critical Reviews In Food Science and Nutrition, 37 (7), pp. 635-662. , http://dx.doi.org/10.1080/10408399709527793, PMid:9408730Pleiss, L.M., Meredith, A.J., Palm olein quality parameter changes during industrial production of potato chips (1999) Journal of the Americal Oil Chemists' Society, 76 (6), pp. 731-738Saguy, I.S., Dana, D., Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects (2003) Journal of Food Engineering, 56, pp. 143-152. , http://dx.doi.org/10.1016/S0260-8774(02)00243-1Shahidi, F., Wanasundara, J.P.D., Extraction and analysis of lipids (1998) Food Lipids: Chemistry, Nutrition, and Biotechnology, p. 5. , Akoh, C. C.Min, D. B. (Eds.), New York: Marcel DekkerStevenson, S.G., Vaisey-Genser, M., Eskin, N.A.M., Quality control in the use of deep frying oils (1984) Journal of the Americal Oil Chemists' Society, 61 (6), pp. 1102-1108Warner, K., Chemical and physical reactions in oil during frying (2004) Frying Technology and Practices, (2), pp. 16-28. , Gupta, M. K.Warner, K.White, P. J. (Orgs.), Champaign: AOCS PressWarner, K., Su, C., White, P.J., Role of antioxidants and polymerization inhibitors in protecting frying oils (2004) Frying: Technology and Practices, (4), pp. 37-49. , Gupta, M. K.Warner, K.White, P. J. (Orgs.), Champaign: AOCS Pres

Kinetics Of The γ → α-alumina Phase Transformation By Quantitative X-ray Diffraction

This work reports the kinetics of α-alumina transformation from γ-alumina, prepared by the sol-gel method from a solution of saturated aluminum nitrate and urea. The γ-alumina phase transformed directly into α-alumina at 750, 800, 850 and 900 oC, without any intermediate phases, such as θ- or δ-alumina. The kinetics of γ → α-alumina phase transformation was monitored by determination of α-alumina fraction formed through quantitative X-ray diffraction (XRD), with calcium fluoride added as an internal standard. The crystallised fractions of α-alumina increased sigmoidally with time, indicating that the γ → α-alumina phase transformation had a nucleation and growth mechanism. The kinetic parameters for this transformation were determined through the Kolmogorov-Johnson-Mehl-Avrami (KJMA) model and the Arrhenius' law. The apparent activation energy, the Avrami exponent, n, and the t 0.75/t 0.25 ratio determined for the transformation were, respectively, of (201 ± 4) kJ mol -1 (2.1 ± 0.2) and (2.1 ± 0.1). The apparent activation energy is lower than the values previously reported for the γ → α-alumina transformation, as a consequence of the high surface area (425 m 2/g) of γ-alumina. The t 0.75/t 0.25 ratio of (2.1 ± 0.1) suggested that the α-alumina growth was plate-like, which was confirmed by the SEM micrograph of α-alumina. © Springer Science+Business Media, LLC 2007.42828302836Gitzen, H.W., (1970) Alumina as a ceramic material, p. 84. , Am Ceram Soc Columbus, OH ppTemuujin, J., Jadambaa, T., Mackenzie, K.J.D., Angerer, P., Porte, P.F., Riley, F., (2000) Bull Mater Sci, 23, p. 301Sarikaya, Y., Ada, K., Alemdaroglu, T., Bozdogan, I., (2002) J Eur Ceram Soc, 22, p. 1905Llusar, M., Pidol, L., Roux, C., Pozzo, J.L., Sanchez, C., (2002) Chem Mater, 14, p. 5124Urretavizcaya, G., Cavalieri, A.L., Lopez, J.M.P., Sobrados, I., Sanz, J., (1998) J Mater Synth Process, 6, p. 1Sharma, P.K., Varadan, V.V., Varadan, V.K., (2003) J Eur Ceram Soc, 23, p. 659Nordahl, C.S., Messing, G.L., (1998) Thermochim Acta, 318, p. 187Wefers, K., Misra, C., (1987) Oxides and hydroxides of aluminum, , Alcoa Technical Paper No. 19 Rev, ALCOA LabsStumpf, H.C., Russell, A.S., Newsome, J.W., Tucker, C.M., (1950) Ind Eng Chem, 42, p. 1398Lippens, B.C., Deboer, J.H., (1964) Acta Crystallogr, 17, p. 1312Morrissey, K.J., Czanderna, K.K., Carter, C.B., (1984) J Am Ceram Soc, 66, pp. C-88Wilson, S.J., McConnell, J.D., (1980) J Solid State Chem, 34, p. 315Brinker, C.J., Scherer, G.W., (1990) Sol-gel science-the physics and chemistry of sol-gel processing, , Academic Press, San DiegoSaraswati, V., Rao, G.V.N., Rao, G.V.R., (1987) J Mater Sci, 22, p. 2529Assih, T., Ayral, A., Abenoza, M., Phalippou, J., (1988) J Mater Sci, 23, p. 3326Dwivedi, R.K., Gowda, G., (1985) J Mater Sci Lett, 4, p. 331Pecharroman, C., Sobrados, I., Iglesias, J.E., González-Carreño, T., Sanz, J., (1999) J Phys Chem B, 103, p. 6160Sohlberg, K., Pennycook, S.J., Pantelides, S.T., (1999) J Am Ceram Soc, 121, p. 7493Ozao, R., Ochiai, M., Yoshida, H., Ichimura, Y., Inada, T., (2001) J Therm Anal Calorim, 64, p. 923Shelleman, R.A., Messing, G.L., Kumagai, M., (1986) J Non-Cryst Sol, 82, p. 277Nishio, T., Fujiki, Y., (1994) J Mater Sci, 29, p. 3408McArdle, J.L., Messing, G.L., (1993) J Am Ceram Soc, 76, p. 214Korunderlieva, S., Plachkova, B., (1993) Interceramics, 42, p. 140Macêdo, M.I.F., Osawa, C.C., Bertran, C.A., (2004) J Sol-Gel Sci Technol, 30, p. 135Thim, G.P., Bertran, C.A., Barlette, V.E., Macêdo, M.I.F., Oliveira, M.A.S., (2001) J Eur Ceram Soc, 21, p. 759Macêdo, M.I.F., (1999) Synthesis of alumina by the sol-gel process: Kinetics and morphology, , PhD thesis, Chemistry Institute, UNICAMP, CampinasMastikhin, V.M., Krivoruchko, O.P., Zolotouskii, B.P., Buyanou, R.A., (1981) React Kinet Catal Lett, 18, p. 117Sanz, J., Sobrados, I., Cavalieri, A.L., Pena, P., Aza, S., Moya, J.S., (1991) J Am Ceram Soc, 74, p. 2398Baraton, M.I., Quintard, P., (1982) J Mol Struct, 79, p. 337Busca, G., Lorenzelli, V., Ramis, G., Willey, R.J., (1993) Langmuir, 9, p. 1492Kolmogorov, A.E., Bull Acad Sci USSR (1937) Mater Sci, 1, p. 355Johnson, W.A., Mehl, R.E., (1939) Trans Am Inst Min Eng, 135, p. 416Avrami, M., (1939) J Chem Phys, 20, p. 1103Avrami, M., (1940) J Chem Phys, 8, p. 212Avrami, M., (1941) J Chem Phys, 9, p. 177Put, P.J.V., (1998) The inorganic chemistry of materials: How to make things out of elements, , Plenum Press, New YorkBurtin, O., Brunelle, J.P., Pijolat, M., Soustelle, M., (1987) Appl Catal, 34, p. 239Jang, S.W., Lee, H.Y., Shin, K.C., Lee, S.M., (2001) J Ceram Process Res, 2, p. 6

Colloidal Stability By Adsorption Of Ni 2+ Or Fe 3+ Cations On Hairy Latex Particles

Polymer latexes have many industrial applications and are considered as models of colloids. The DLVO theory has been widely used to describe the colloidal stability. The adsorption of Ni 2+ and Fe 3+ cations on polyvinyl acetate latex particles in the presence of counterions, and the colloidal stability of the system were studied. The obtained results indicate that Ni 2+ or Fe 3+ cations were adsorbed on the latex particles' hairy layers, which also helped to prevent latex coagulation. The stability of the PVAc latex within highly concentrated ionic media shows a deviation from the behavior described by the classical DLVO theory. © 2012 Taylor and Francis Group, LLC.332171176Seebergh, J.E., Berg, J.C., (1995) Colloids Surf. A, 100, pp. 139-153Wu, X., van de Vem, T.G.M., (1996) Langmuir, 12, pp. 3859-3865Flores, J.M.D.-C., Peula-García, J.M., Martínez-García, R., Callejas-Fernández, J.J., (1997) J. Colloid Interface Sci., 189, pp. 58-65Molina-Bolívar, J.A., Galisteo-González, F., Hidalgo-Alvarez, R., (1999) Colloids Surf. B, 14, pp. 3-17Rasmusson, M., Wall, S., (1999) J. Colloid Interface Sci., 209, pp. 312-326Puertas, A.M., de las Nieves, F.J., (1999) J. Colloid Interface Sci., 216, pp. 221-229Skarba, M., (2008), Interactions of colloidal particles with simple electrolytes, PhD Thesis, Faculté des Sciences, Université de GenèveEhrl, L., Zichen, J., Wu, H., Lattuada, M., Soos, M., Morbidelli, M., (2009) Langmuir, 25, pp. 2696-2702Osawa, C.C., Bertran, C.A., (2005) Journal of the Brazilian Chemical Society, 16, pp. 251-258Cardoso, A.O., Galembeck, F., (1998) J. Colloid Interface Sci., 204, pp. 16-23Danielewicz-Ferchmin, I., (1995) Journal Phys. Chem., 99, pp. 5658-5665Dahirel, V., Jardat, M., (2010) Curr. Opinion Colloid Interface Sci., 15, pp. 2-7Ortega-Vinuesa, J.L., Martín-Rodríguez, A., Hidalgo-Alvarez, R., (1996) J. Colloid Interface Sci., 184, pp. 259-267Peula, J.M., Ferández-Barbero, A., Hidalgo-Álvarez, R., de las Nieves, F.J., (1997) Langmuir, 13, pp. 3938-3943Vaidergorina, E.Y.L., Marcondesa, M.E.R., Toscano, V.G., (1987) Polymer Degradation and Stability, 18, pp. 329-339Mioč, U.B., Petranović, N.A., Pajić, L., (1986) Journal of Inclusion Phenomena and Macrocyclic Chemistry, 4, pp. 69-76Lide, D.R., (2004) CRC Handbook of Chemistry and Physics, , CRC PressBorget, P., Lafuma, F., Bonnet-Gonnet, C., (2005) J. Colloid Interface Sci., 285, pp. 136-145Valle-Delgado, J.J., Molina-Bolívar, J.A., Galisteo-González, F., Gálvez-Ruiz, M.J., (2003) Colloid Polym. Sci., 281, pp. 708-715Shaw, R.D., (2003) Introduction to Colloid and Surface Chemistry, , Butterworth-HeinemannHunter, R.J., (2001) Foundations of Colloid Science, , Oxford University PressKemmere, M.K., Meuldjik, J., Drinkenburg, A.H., German, A.L., (1999) J. Appl. Polym. Sci., 74, pp. 1780-179

Tba Test Applied To Meats And Their Products: Traditional, Modified And Alternative Methods [teste De Tba Aplicado A Carnes E Derivados: Métodos Tradicionais, Modificados E Alternativos]

The TBA test is essential to quality control of fat-containing food, being the test most applied to evaluate lipid peroxidation in fishery, meat and poultry products. It estimates malonaldehyde, a secondary oxidation product, by reacting with 2-thiobarbituric acid, forming a coloured complex, measured spectrophotometrically at λ = 532 nm. Results are expressed as mg malonaldehyde per kg sample or frequently as "TBA value". There are four ways of quantifying it: by lipid extraction, direct heating, distillation or heat-acid extraction. This review intends to point out traditional, modified and alternative TBA test methods, besides enumerating advantages and drawbacks of each one.284655663Gray, J.I., (1978) J. Am. Oil Chem. Soc., 55, p. 539Squires, E.J., Valdes, E.V., Wu, J., Leeson, S., (1991) Poultry Sci., 70, p. 180Barrera-Arellano, D., (1993) Óleos Grãos, 13, p. 10Addis, P.B., (1986) Food Chem. Toxicol., 24, p. 1021Gómez Piñol, J.M., De La Torre-Boronat, M.C., (1989) Alimentaria, 204, p. 11Cecchi, H.M., (1999) Fundamentos Teóricos e Práticos Em Análise de Alimentos, , Ed. da Unicamp: CampinasTarladgis, B.G., Pearson, A.M., Dugan, L.R., (1962) J. Am. Oil Chem. Soc., 39, p. 34Nair, V., Turner, G., (1984) Lipids, 19, p. 804Squires, E.J., (1990) Poultry Sci., 69, p. 1371Hoyland, D.V., Taylor, A.J., (1991) Food Chem., 40, p. 271Raharjo, S., Sofos, J.N., (1993) Meat Sci., 35, p. 145Angelo, A.J.St., (1996) Crit. Rev. Food Sci Nutr., 36, p. 175Mehlenbacher, V.C., (1960) The Analysis of Fats and Oils, , The Garrad Press: IllinoisSinnhuber, R.O., Yu, T.C., (1958) Food Technol., 9Silva, F.A.M., Borges, M.F.M., Ferreira, M.A., (1999) Quim. Nova, 22, p. 94Robards, K., Kerr, A.F., Patsalides, E., (1988) Analyst, 113, p. 213Dahle, L.K., Hill, E.G., Holman, R.T., (1962) Arch. Biochem. Biophys., 98, p. 253Nawar, W.W., (1996) Em Lipids, , Fennema, O. R.ed.Marcel Dekker: Nova Iorque, cap. 5Pokorny, J., Valentova, H., Davidek, J., (1985) Die Nahrung, 29, p. 31Kim, D.H., Maeng, Y.S., (1984) Nonglim Nonjip, 24, p. 101. , apud ref. 14(2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , AOCS: ChampaignHamilton, R.J., Rossell, J.B., (1986) Analysis of Oils and Fats, , Elsevier: LondresHougham, D., Watts, B.M., (1958) Food Technol., p. 681Aldomás, M.E., Giannini, D.H., Ciarlo, A.S., Boeri, R.L., (1986) J. Sci. Food Agric., 37, p. 54Lai, S.M., Gray, J.I., Smith, D.M., Booren, A.M., Crackel, R.L., Buckley, D.J., (1991) J. Food Sci., 53, p. 616Lai, S.-M., Gray, J.A., Booren, A.M., Crackel, R.L., Gill, J.L., (1995) J. Sci. Food Agric., 67, p. 447(1988) Warmed-Over Flavor in Meat, , National Live Stock and Meat Board: IllinoisMielche, M.M., Berteisen, F., (1994) Trends Food Sci. Technol., 51, p. 322Yu, T.C., Sinnhuber, R.O., (1957) Food Technol., 11, p. 104Ke, P.J., Linke, B.A., Smith-Lall, B., (1982) Int. J. Food Sci. Technol., 15, p. 202. , apud ref. 54Kosugi, H., Kato, R., Kikugawa, K., (1987) Anal. Biochem., 165, p. 456Kosugi, H., Kato, R., Kikugawa, K., (1988) Lipids, 23, p. 1024Kosugi, H., Kato, R., Kikugawa, K., (1989) Lipids, 24, p. 873Kosugi, H., Kojima, T., Kikugawa, K., (1991) J. Am. Oil Chem. Soc., 68, p. 51Nielsen, S.S., (1998) Food Analysis, 2a Ed., , Aspen Publishers: GaithersburgBaumgartner, W.A., Baker, N., Hill, V.A., Wright, E.T., (1975) Lipids, 10, p. 309Shlafer, M., Shepard, B.M., (1984) Anal. Biochem., 137, p. 269Careche, M., Tejada, M., (1988) J. Sci. Food Agric., 43, p. 49Raharjo, S., Sofos, J.N., Schmidt, G.R., (1992) J. Agric. Food Chem., 40, p. 2182Wang, B., Pace, R.D., Dessai, A.P., Bovell-Benjamin, A., Phillips, B., (2002) J. Food Sci., 67, p. 2833Oslo, F.C., (1961), comunicação pessoal apud ref. 38Zipser, M.W., Watts, B.M., (1962) Food Technol., p. 102Shahidi, L.J., Rubin, L.J., Diosady, L.L., Wood, D.F., (1985) J. Food Sci., 50, p. 274Shamberger, R.J., Shamberger, B.A., Willis, C.E., (1977) J. Nutr., 107, p. 1404Siu, G.M., Draper, H.H., (1978) J. Food Sci., 43, p. 1147Kakuda, Y., Stanley, D.W., Voort, F.R., (1981) J. Am. Oil Chem. Soc., 58, p. 773Witte, V.C., Krause, G.F., Bailey, M.E., (1970) J. Food Sci., 35, p. 582Ke, P.J., Woyewoda, A.D., (1979) Anal. Chim. Acta, 106, p. 279Pokorny, J., Dieffenbacher, A., (1989) Pure Appl. Chem., 61, p. 1165Ohkawa, H., Ohishi, N., Yagi, K., (1979) Anal. Biochem., 95, p. 351Pikul, J., Leszczynski, D.E., Kummerow, F.A., (1983) J. Agric. Food Chem., 31, p. 1338Schmedes, A., Holmes, G., (1989) J. Am. Oil Chem. Soc., 66, p. 813Vyncke, W., (1970) Fett, Seifen, Anstrichmittel, 12, p. 1084Pikul, J., Leszczynski, D.E., Kummerow, F.A., (1989) J. Sci. Food Agric., 37, p. 1309Salih, A.M., Smith, D.M., Price, J.F., Dawson, L.E., (1987) Poultry Sci., p. 1483Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan Jr., L., (1960) J. Am. Oil Chem. Soc., 37, p. 44Tarladgis, B.G., Pearson, A.M., Dugan, L.R., (1964) J. Sci. Food Agric., 15, p. 602Rhee, K.S., (1978) J. Food Sci., 43, p. 1776Ke, P.J., Cervantes, E., Robles-Martinez, C., (1984) J. Sci. Food Agric., 35, p. 1248Crackel, R.L., Gray, J.I., Pearson, A.M., Booren, A.M., Buckley, D.J., (1988) Food Chem., 25, p. 187Hoyland, D.V., Taylor, A.J., (1989) Int. J. Food Sci. Technol., 24, p. 153Melton, S.L., (1983) Food Technol., p. 105Raharjo, S., Sofos, J.N., Schmidt, G.R., (1993) J. Food Sci., 58, p. 921Ke, P.J., Ackman, R.G., Linke, B.A., Nash, D.M., (1977) J. Food Technol., 12, p. 37Wilbur, K.M., Bernheim, F., Shapiro, O.W., (1949) Arch. Biochem., 24, p. 305Belitz, H.D., Grosch, W., (1999) Food Chemistry, 2a Ed., , Springer: Berlim, cap. 3Touster, O., (1953) The Nitrosation of Aliphatic Carbon Atoms, , John Wiley & Sons: Nova Iorque, cap. 6 apud ref. 38Barnes, H., Rolkard, A.R., (1951) Analyst, 76, p. 599Bligh, E.H., Dyer, W.J., (1958) Can. J. Biochem. Physiol., 37, p. 911Bull, A.W., Marnett, L.J., (1985) Anal. Biochem., 149, p. 284Csallany, A.S., Guan, M.D., Manwaring, J.D., Addis, P.B., (1984) Anal. Biochem., 142, p. 227Draper, H.H., Polensek, L., Hadley, M., Mcgirr, L.G., (1984) Lipids, 19, p. 836Largillière, C., Csallany, A.S., (1987) Lipids, 22, p. 104Kawai, S., Mélancon, S.B., (1988) Anal. Biochem., 170, p. 123Therasse, J., Lemonnier, F., (1987) J. Chromatogr., 413, p. 237Lee, H.-S., Kasashima, K., Tomita, M., (1989) J. Chromatogr., 495, p. 235Tomita, M., Okuyama, T., Hatta, Y., Kawai, S., (1990) J. Chromatogr., 526, p. 174Beljean-Leymarie, M., Bruna, E., (1988) Anal. Biochem., 173, p. 174Kwon, R.-W., Watts, B.M., (1963) J. Food Sci., 28, p. 627Inoue, T., Ando, K., Kikugawa, K., (1998) J. Am. Oil Chem. Soc., 75, p. 597http://ift.confex.com/ift/2001/techprogram/meeting_2001.htmhttp://www.aocs.org/archives/am2001pp.htmhttp://ift.confex.com/ift/2002/techprogram/paper_11113.htm(2003) Bioxytech® MDA-586™: Spectrophotometric Assay for Malondialdehyde, , Oxis Health Products: Portland(2001) TBARs Assay Kit, , ZeptoMetrix Corporation: BuffaloGérard-Monnier, D., Erdelmeier, I., Régnard, K., Moze-Henry, N., Yadan, J.-C., Chaudière, J., (1998) Chem. Res. Toxicol., 11, p. 1176Esterbauer, H., Zollner, H., Schaur, R.J., (1990) Aldehydes Formed by Lipid Peroxidation: Mechanisms of Formation, Occurrence, and Determination, , Vigo-Pelfrey, C. V., ed.CRC Press: Boca Raton, apud ref. 71Erdelmeier, I., Gérard-Monnier, D., Yadan, J.-C., Chaudière, J., (1998) Chem. Res. Toxicol., 11, p. 1184http://saftest.com/pdf/QSC-AldeSafe010612QMM101v0022.pdfGordon, V.C., (2004), comunicação pessoalhttp://www.aoac.org/testkits/certificates/030501certificate.pdfhttp://www.aoac.org/testkits/certificates/030405certificate.pdfNewburg, D.S., Concon, J.M., (1980) J. Food Sci., 45, p. 1681Lee, C.M., Toledo, R.T., (1977) J. Food Sci., 42, p. 1646Williams, J.C., Field, R.A., Miller, G.J., Welke, R.A., (1983) J. Food Sci., 48, p. 177