Zobrazeno 1 - 10
of 352
pro vyhledávání: '"G. Márquez Ruiz"'
Publikováno v:
Grasas y Aceites, Vol 75, Iss 2 (2024)
Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison w
Externí odkaz:
https://doaj.org/article/348342c9b7c14640ba8e6e4a8a97b682
Autor:
G. Márquez-Ruiz, F. Holgado
Publikováno v:
Grasas y Aceites, Vol 69, Iss 3, Pp e264-e264 (2018)
In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional dat
Externí odkaz:
https://doaj.org/article/ef4a1e96b8a54097ad55f870f24fa1d1
Akademický článek
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Publikováno v:
Grasas y Aceites, Vol 58, Iss 2, Pp 179-184 (2007)
The determination of polar compounds by adsorption chromatography is the most accepted method for the analysis of used frying fats due to its high precision and accuracy. However, this method is expensive and time consuming. In this study, a rapid an
Externí odkaz:
https://doaj.org/article/f763edbff3f94e3f8fe7b3b08315b626
Akademický článek
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Publikováno v:
Grasas y Aceites, Vol 53, Iss 2, Pp 239-247 (2002)
Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely kn
Externí odkaz:
https://doaj.org/article/6036952ea7fd4396b774e3a4748dd941
Publikováno v:
Grasas y Aceites, Vol 51, Iss 6, Pp 439-446 (2000)
The objective of this work was to evaluate oxidation of dried microencapsulated fish oils (DMFO) during storage at ambient temperature, and to examine the influence of oils distribution (free vs. encapsulated oil) in these complex lipidic systems. DM
Externí odkaz:
https://doaj.org/article/6fca90571c0e4f9abff053d6ee6bedc8
Publikováno v:
Grasas y Aceites, Vol 51, Iss 4, Pp 261-267 (2000)
The objective of this work was to apply the oxidative test Rancimat to dried microencapsulated oils (DMO), with special emphasis on assessing the efficacy of natural antioxidants. DMO were prepared by freeze-drying emulsions containing sodium caseina
Externí odkaz:
https://doaj.org/article/ca60bd474fd547b981716180aa567ec1
Autor:
R. Zamora, M. Alaiz, F. J. Hidalgo, M. Brenes Balbuena, J. Velasco, G. Márquez Ruiz, C. Gómez Herrera, A. Garrido Fernández, P. García García, A. Heredia Moreno
Publikováno v:
Grasas y Aceites, Vol 50, Iss 6, Pp 486-496 (1999)
Externí odkaz:
https://doaj.org/article/7def80695ba547c3b8432b72e3b8a1ff
Publikováno v:
Grasas y Aceites, Vol 50, Iss 1, Pp 53-59 (1999)
Monoepoxy compounds formed after heating methyl oleate and linoleate, triolein and trilinolein at 180°C for 5, 10 and 15 hours, were characterized and quantitated after derivatization to fatty acid methyl esters by using two base-catalyzed procedure
Externí odkaz:
https://doaj.org/article/fb354b8b0b0c4b0cafd1d67ac6b7b2c9