Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Emerenciana Gallardo"'
Publikováno v:
Grasas y Aceites, Vol 61, Iss 4, Pp 369-377 (2010)
The aim of this work was to carry out a characterization of the volatile fraction of 23 Iberian dry-cured hams by GC-iontrap- MS. Two different locations –subcutaneous fat and musclefrom the slices taken parallel to the femur from each ham were ana
Externí odkaz:
https://doaj.org/article/cc78b2e711824488a32530b014f2c699
Publikováno v:
Grasas y Aceites, Vol 67, Iss 4, Pp e166-e166 (2016)
Grasas y Aceites; Vol. 67 No. 4 (2016); e166
Grasas y Aceites; Vol. 67 Núm. 4 (2016); e166
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites; Vol. 67 No. 4 (2016); e166
Grasas y Aceites; Vol. 67 Núm. 4 (2016); e166
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
14 Páginas; 4 Tablas; 5 Figuras
Variations in the amounts of volatile alcohols and esters from subcutaneous fat have been assessed during the dry-curing process (1022 days) of Iberian ham according to a purge and trap-gas chromatography-mass sp
Variations in the amounts of volatile alcohols and esters from subcutaneous fat have been assessed during the dry-curing process (1022 days) of Iberian ham according to a purge and trap-gas chromatography-mass sp
Publikováno v:
Food Research International. 54:1657-1669
In this contribution, we studied the weight loss of Iberian hams during dry-curing process and determined the composition of fatty acids, triacylglycerols, diacylglycerols (DGs), monoacylglycerols and free fatty acids in their sweaty fat collected du
Publikováno v:
Food Research International. 54:213-222
The aim of this study was to investigate the changes in polar and non-polar lipid fractions from subcutaneous adipose tissue during the ripening of Iberian dry-cured hams. Total fatty acid, triacylglycerol and phospholipid amounts decreased with proc
Autor:
Emerenciana Gallardo, I. García-Márquez, C. M. Cabeza, Manuel León-Camacho, Mónica Narváez-Rivas
Publikováno v:
Grasas y Aceites, Vol 64, Iss 3, Pp 250-263 (2013)
Grasas y Aceites; Vol. 64 No. 3 (2013); 250-263
Grasas y Aceites; Vol. 64 Núm. 3 (2013); 250-263
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 64 No. 3 (2013); 250-263
Grasas y Aceites; Vol. 64 Núm. 3 (2013); 250-263
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type
Autor:
Mónica Narváez-Rivas, J. M. Jurado, Isabel Viera-Alcaide, Fernando de Pablos, Manuel León-Camacho, Emerenciana Gallardo
Publikováno v:
Grasas y Aceites, Vol 64, Iss 2, Pp 127-137 (2013)
Grasas y Aceites; Vol. 64 No. 2 (2013); 127-137
Grasas y Aceites; Vol. 64 Núm. 2 (2013); 127-137
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 64 No. 2 (2013); 127-137
Grasas y Aceites; Vol. 64 Núm. 2 (2013); 127-137
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The triacylglycerols in the subcutaneous fat from Iberian pigs reared on four different feeding types, Montanera, Recebo, extensive Cebo and intensive Cebo, have been determined by gas chromatography with a flame ionization detector. Analyses were pe
Autor:
Mónica Narváez-Rivas, Emerenciana Gallardo, Fernando de Pablos, J. M. Jurado, A. Jiménez-Lirola, Manuel León-Camacho
Publikováno v:
Talanta. 106:14-19
4-Methylsterols and 4,4-dimethylsterols of 47 samples of subcutaneous fat from Iberian pigs reared on two different fattening systems, "Extensive" and "Intensive", have been analyzed by GC-MS and GC-FID. The lipids were extracted by melting the subcu
Autor:
Manuel León-Camacho, Mónica Narváez-Rivas, C. M. Cabeza, I. García-Márquez, Emerenciana Gallardo
Publikováno v:
Grasas y Aceites, Vol 64, Iss 1, Pp 7-14 (2013)
Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
A study on the effect of E-beam (1 and 2 kGy) on the phospholipid classes of fresh and marinated pork loin stored at 4 °C and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched atmospheres) has been conducted. This is the fir
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:7970-7975
The reaction of methyl 13-hydroperoxyoctadeca-9,11-dienoate (MeLOOH), methyl 13-hydroperoxyoctadeca-9,11,15-trienoate (MeLnOOH), methyl 13-hydroxyoctadeca-9,11-dienoate (MeLOH), methyl 13-oxooctadeca-9,11-dienoate (MeLCO), methyl 9,10-epoxy-13-hydrox
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:1308-1314
The reaction of 2,4-decadienal and methyl 13-oxooctadeca-9,11-dienoate with phenylalanine was studied to determine if alkadienals and ketodienes are able to produce the Strecker-type degradation of amino acids to the corresponding Strecker aldehydes.