Výsledky vyhledávání - "Boatella, J."

Contenidos de isómeros trans de los ácidos grasos en productos cárnicos. (III) Tejido adiposo y grasa intramuscular de vacuno

Autor: Lluch, M. C., Roca de Vinyals, M., Parcerisa, J., Guardiola, F., Codony, R., Rafecas, M., Boatella, J.

Publikováno v: Grasas y Aceites, Vol 44, Iss 3, Pp 195-200 (1993)
Grasas y Aceites; Vol. 44 No. 3 (1993); 195-200
Grasas y Aceites; Vol. 44 Núm. 3 (1993); 195-200
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

We give the results obtained for the determination of trans fatty acids in subcutaneous and intramuscular fats from different veal carcasses, using gas chromatography. FA composition differs clearly between both tissues, showing mean values of 58.7%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::03093b090b49335da79ab8de7fab6776
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1093

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Trans isomers contents of the fatty acids in meat products. (II) Adipose tissue and intramuscular fat from pork

Autor: Lluch, M. C., Pascual, J., Parcerisa, J., Guardiola, F., Codony, R., Rafecas, M., Boatella, J.

Publikováno v: Grasas y Aceites, Vol 44, Iss 2, Pp 97-100 (1993)
Grasas y Aceites; Vol. 44 No. 2 (1993); 97-100
Grasas y Aceites; Vol. 44 Núm. 2 (1993); 97-100
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

We give the results obtained for the determination of trans fatty acids in subcutaneous and intramuscular fats from different pork samples, using gas chromatography. Values obtained are low and similar in both kind of fats, with a mean value of 0.6%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5716bb37c399f13634cead87cc78249b
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1104

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Trans isomers contents of the fatty acids in meat products. (I) Sausages

Autor: Hernández, N., Codony, R, Rafecas, M., Boatella, J.

Publikováno v: Grasas y Aceites, Vol 42, Iss 2, Pp 143-147 (1991)
Grasas y Aceites; Vol. 42 No. 2 (1991); 143-147
Grasas y Aceites; Vol. 42 Núm. 2 (1991); 143-147
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

We have studied the trans isomers contents of the fatty acids fraction in several types of Spanish sausages, after a previous fat extraction and gas chromatography determination using CP Sil 88 coated capillary columns. The results obtained show a gr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::164514ccc1e9e7812b6ccd449533c7c4
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1262

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