J
J. A. Fioriti
Publications - 13
Citations - 308
J. A. Fioriti is an academic researcher. The author has contributed to research in topics: Emulsion & Creaming. The author has an hindex of 10, co-authored 13 publications receiving 305 citations.
Papers
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Journal ArticleDOI
Sterol additives as polymerization inhibitors for frying oils
TL;DR: In this paper, the unsaponifiables isolated from olive, corn, wheat germ and Vernonia anthelmintica oils were found to be effective in protecting safflower oil from oxidative polymerization during heating at frying temperature.
Journal ArticleDOI
Chemical and organoleptic properties of oxidized fats
TL;DR: In this paper, various commercial fats were oxidized at elevated temperatures, and the extent of off-flavor development was evaluated organoleptically, and correlations were established between the data and flavor panel results.
Journal ArticleDOI
Effect of sugars and sugar alcohols on autoxidation of safflower oil in emulsions
TL;DR: Oxygen absorption rates were measured on liquid emulsions containing safflower oil and glycerol, sugars or sugar alcohols as mentioned in this paper, and it is suggested that diffusion of oxygen through the oil-water interface is the rate determining step which is probably slower at high viscosity and in the absence of creaming.
Patent
Stabilizer for frozen foamed emulsions and method therefor
TL;DR: In this article, a process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier is described.