Waxes used as structuring agents for food organogels: A Review.

Autor: Mandu, C. C.¹, Barrera-Arellano, D.², Santana, M. H. A.¹, Fernandes, G. D.² gabrieldfcac@hotmail.com

Publikováno v: Grasas y Aceites. 2020, Vol. 71 Issue 1, p1-13. 13p.

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Propiedades emulsificantes y espumantes de las proteínas de harina de cacahuate (Arachis hypogaea Lineau)

Autor: Fett, R., Barrera Arellano, D., Bordignon Luiz, M. T., Kuskoski, E. M., Ferreyra, J. C.

Publikováno v: Grasas y Aceites, Vol 58, Iss 3, Pp 264-269 (2007)

The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated. The isoelectric point (Ip) of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::b5902313f1633b993e87a4b327bc84c8
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/181/181

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Oxidative stability of hake liver oil

Autor: Rodríguez, A., Barrera-Arellano, D., Grampone, M. A.

Publikováno v: Grasas y Aceites, Vol 44, Iss 4-5, Pp 270-273 (1993)
Grasas y Aceites; Vol. 44 No. 4-5 (1993); 270-273
Grasas y Aceites; Vol. 44 Núm. 4-5 (1993); 270-273
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Oxidative stability of industrial hake liver oil and its improvement by means of antioxidants were studied. For this purpose the induction period (hours) was determined in a Rancimat (70°C, air flow 8.3 l/h and 5 g sample). The antioxidants employed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::33c8c19a59bf2b4db241d7953be13e9d
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1078