Please use this identifier to cite or link to this item:
http://hdl.handle.net/10609/66767
Title: | Reutilització de l'oli de fregir a domicilis particulars: productes secundaris i riscos associats |
Author: | Abenza Castejón, Cleia |
Tutor: | Lope Rodríguez, Sheila |
Others: | Universitat Oberta de Catalunya |
Abstract: | The reuse of the oil to fry food is a common process so much in the restoration industry, as well as in private kitchens, but its inappropriate use can cause risks for alimentary safety. During the process of warming an oil its composition varies, it generates polar compounds that are moved to the food and therefore, end up being eaten. The purpose of this work was to obtain a general vision of the alimentary practices followed by the users of private homes regarding the reuse of the cooking oil. In the first place, the three main reactions that are carried out during the process of frying were presented, as well as the secondary products associated with the degradation of the oil. In the second place, a study focused on private cooking habits was carried out, in order to obtain a general vision of the level of awareness of the people regarding the risks of the reuse of cooking oil and to check if the practices followed in private kitchens may represent a risk for the health of the consumers. |
Keywords: | oil polar compounds food security olive oil review |
Document type: | info:eu-repo/semantics/masterThesis |
Issue Date: | Jul-2017 |
Publication license: | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
Appears in Collections: | Treballs finals de carrera, treballs de recerca, etc. |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
cabenzaTFM0617memòria.pdf | Memòria del TFM | 754,5 kB | Adobe PDF | View/Open |
Share:
This item is licensed under a Creative Commons License