Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Grompone, M. A."'
Akademický článek
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Akademický článek
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Publikováno v:
Grasas y Aceites, Vol 55, Iss 3, Pp 291-295 (2004)
Hake liver (Merluccis hubbsi) is a by-product of the fillet industry and is used as a source of oil . In the present paper the oil content of livers stored at 4ºC and -20ºC is studied compared to that of the oil extracted from livers and stored
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::4e5e43dcf2c256ed8e6ff1d98d02898d
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/191/191
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/191/191
Publikováno v:
Grasas y Aceites, Vol 51, Iss 3, Pp 137-142 (2000)
The leather industry uses fatty materials to give leather certain characteristics. Neatsfoot oil, a material with variable cost and disponibility, has been used traditionally. Samples of neatsfoot, chicken, fish and rice bran oils are studied in this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::715bb9e057e457323daf3ba2fb5aa9b5
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/469/471
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/469/471
Publikováno v:
Grasas y Aceites, Vol 49, Iss 1, Pp 50-54 (1998)
Grasas y Aceites; Vol. 49 No. 1 (1998); 50-54
Grasas y Aceites; Vol. 49 Núm. 1 (1998); 50-54
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 49 No. 1 (1998); 50-54
Grasas y Aceites; Vol. 49 Núm. 1 (1998); 50-54
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
In the present paper adsorptive capacity to remove carotenes from a com oil by an Uruguayan montmorillonite modified by different treatments: exchange with Na+ ions (M-Na), acid-activation (Act), exchange with Ca2+ and pillaring with Keggin ions (Pil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3ba8c0e243d7ba50bd8122c441741d04
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/708
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/708
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Grompone, M. A.
Publikováno v:
Grasas y Aceites, Vol 42, Iss 5, Pp 349-355 (1991)
Fatty acid composition and physical properties (melting point, solid fat index, titer) of the fractions obtained from the Uruguayan beef tallow by industrial dry cooling process were determined. Products obtained on the laboratory by transesterificat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::595ed18ebfa946e10258a28c67b988ea
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219/1222
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219/1222
Autor:
Grompone, M. A.
Publikováno v:
Grasas y Aceites, Vol 42, Iss 5, Pp 349-355 (1991)
Grasas y Aceites; Vol. 42 No. 5 (1991); 349-355
Grasas y Aceites; Vol. 42 Núm. 5 (1991); 349-355
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 42 No. 5 (1991); 349-355
Grasas y Aceites; Vol. 42 Núm. 5 (1991); 349-355
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Fatty acid composition and physical properties (melting point, solid fat index, titer) of the fractions obtained from the Uruguayan beef tallow by industrial dry cooling process were determined. Products obtained on the laboratory by transesterificat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b50e81798999e003e6d7fb4327d002bc
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1219
Autor:
Grompone, M. A.
Publikováno v:
Grasas y Aceites, Vol 42, Iss 1, Pp 8-13 (1991)
Although the peroxide value is a common measurement of lipid oxidation, its use is limited to the initial stages of oxidation. Since peroxides are vulnerable to further decomposition, the complete oxidative history of the oil may not be revealed. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::9a9d9a908121ad711a21a586ea7a4e02
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1272/1275
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1272/1275
Autor:
Grompone, M. A.
Publikováno v:
Grasas y Aceites, Vol 42, Iss 1, Pp 8-13 (1991)
Grasas y Aceites; Vol. 42 No. 1 (1991); 8-13
Grasas y Aceites; Vol. 42 Núm. 1 (1991); 8-13
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 42 No. 1 (1991); 8-13
Grasas y Aceites; Vol. 42 Núm. 1 (1991); 8-13
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Although the peroxide value is a common measurement of lipid oxidation, its use is limited to the initial stages of oxidation. Since peroxides are vulnerable to further decomposition, the complete oxidative history of the oil may not be revealed. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4acaa3e917ad71abbc201190ea7fd8e3
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1272
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1272