Estudo da estabilidade térmica de óleos de peixes em atmosfera de nitrogênio
作者： J.U. Garcia , H. I. dos Santos , A. P. Fialho , F. L. T. Garro , N. R. Antoniosi Filho
DOI: 10.1590/S0100-46702004000200006
关键词:
摘要: The fish are a rich source of omega 3 polyunsaturated fatty acids that give benefits to human health beyond basic nutrition. For this reason lot studies have been done focusing on the analysis content substances compose foods and processing effects foods. These spread fishing resources. Many about thermal oxidative stability kinetic behavior vegetal oils made by Thermogravimetry (TG), Differential Thermal Analysis (DTA) Scanning Calorimetry (DSC). However, oil fat (from animals) still lacking. Therefore, research analysed five species from Araguaia river (Goias - Brazil) in nitrogen atmosphere TG/DTG. results showed losses mass between 235oC 490oC it points an equivalence thermogravimetric also some oils, such as, araticum, Brazilian wine-palm palm oils.
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