Concept information
Término preferido
smoke point
Tipo
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Topic
Definición
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Temperature at which heated oil or fat begins to emit visible smoke. It depends upon the contents of free fatty acids or other volatile compounds in the oil or fat. Heating oils or fats beyond its smoking point destroys beneficial nutrients and generates harmful free radicals. For frying or cooking, a high smoke point is desirable.
Fuente: NAL Thesaurus Staff
Tipo: Concept definition
Concepto genérico
En otras lenguas
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español
URI
https://lod.nal.usda.gov/nalt/287706
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