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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. physics
  3. physical properties
  4. temperature
  5. smoke point

Término preferido

smoke point

Tipo

  • Topic

Definición

  • Information 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

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URI

https://lod.nal.usda.gov/nalt/287706

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RDF/XML TURTLE JSON-LD Creado 3/10/16, última modificación 14/11/16