Zobrazeno 1 - 10
of 62
pro vyhledávání: '"M C, López Martínez"'
Publikováno v:
Grasas y Aceites, Vol 52, Iss 3-4, Pp 229-234 (2001)
We have studied the lead and cadmium content in 21 samples of sunflower oil from Andalucía (Southern Spain). These elements are toxicological importance and the sunflower oil is widely consumed in Spain. Samples were mineralized with nitric acid and
Externí odkaz:
https://doaj.org/article/0aa8adf2eb744ffdbd4f4e88d2c2b067
Autor:
José Javier Quesada-Granados, R.M. Blanca-Herrera, M. C. López Martínez, Cristina Samaniego-Sánchez, Y. Inurreta-Salinas, H. López-García de la Serrana, Marina Villalón-Mir
Publikováno v:
Journal of Food Composition and Analysis. 24:79-86
This paper presents an investigation into the influence of several culinary factors, such as water temperature, infusion time, stirring and dosage form, on polyphenol content and antioxidant capacity (TEAC values) during the domestic preparation of g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c79146ab6c4ec9a5cc196b3c50c2425
https://doi.org/10.1016/j.jfca.2010.06.003
https://doi.org/10.1016/j.jfca.2010.06.003
Autor:
M. Villalon Mir, M. Navarro Alarcón, M. Olalla Herrera, M. C. López Martínez, R. Gimenez Martinez, C. Cabrera Vique, H. López García de la Serrana
Publikováno v:
Journal of Wine Research. 12:175-182
Vanillin, syringaldehyde and gallic acid are phenolic compounds which can be detected in spirits which have undergone a process of ageing in oak casks. A study has been carried out on the influence that the use of oak chips has on the aldehyde and ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf84a692f856f9e7c7b55b227f7daa89
https://doi.org/10.1080/09571260120106811
https://doi.org/10.1080/09571260120106811
Publikováno v:
The Journal of Physical Chemistry B. 104:12339-12346
We study in this work the decay of the electric birefringence from the steady-state value to zero when an orienting electric field applied on a macromolecule is switched off. We consider specifically the case of segmentally flexible macromolecule wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c311e82a1015429167416c170938275
https://doi.org/10.1021/jp0018100
https://doi.org/10.1021/jp0018100
Publikováno v:
Ciencia y Tecnologia Alimentaria. 3:48-54
Resumen Resumo Biotechnology, a study field currently impacting our society, investigates them genetically modified organisms. The aim of these innovations, among them the apparition of raw matters, base of the new food, is to obtain industrial profi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::929d899ba557d523041a0697416ce935
https://doi.org/10.1080/11358120009487648
https://doi.org/10.1080/11358120009487648
Publikováno v:
Food Chemistry. 70:251-258
Two analytical methods, high performance liquid chromatography and spectrofluorimetry, were studied to determine the content of coumarins (umbelliferone, scopoletin and 4-methylumbelliferone, in distilled beverages). Hydro-alcohol standard solutions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81772488b60f4322bf72679ce2907464
https://doi.org/10.1016/s0308-8146(00)00071-6
https://doi.org/10.1016/s0308-8146(00)00071-6
Publikováno v:
Food Chemistry. 56:415-419
A study was carried out on the furanic aldehyde content of commercial brandies and wine distillates subjected to controlled ageing, in order to determine the influence of caramel colour on the furfural/5-hydroxymethylfurfural ratio of these brandies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d329c3e051c3ec25aa4bddd21276d7b7
https://doi.org/10.1016/0308-8146(95)00210-3
https://doi.org/10.1016/0308-8146(95)00210-3
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1378-1381
Appropriate statistical techniques were used to study the influence of different aging conditions on the furanic aldehyde contents of a number of brandies. Some of these conditions (presence or absence of caramel, wood type, state of the barrel, leng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8f6628f3042ea0f2608337c2fe9bf41
https://doi.org/10.1021/jf9501103
https://doi.org/10.1021/jf9501103
Publikováno v:
The Journal of Physical Chemistry. 100:9900-9905
The transient orientation, birefringence, and dichroism of macromolecules or particles in solution or suspension, resulting when an electric field is applied or reversed, have been studied by Brownian dynamics simulation. We consider the particular c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6944e9275f94a3eae3002b3347a2c118
https://doi.org/10.1021/jp9601835
https://doi.org/10.1021/jp9601835
Publikováno v:
Food Chemistry. 52:203-208
A comparison of two methods of determination of furanic aldehydes in commercial brandies was carried out. The brandy samples were analysed using the spectrophotometric technique recommended by the Spanish Ministry of Health and Consumption, and by an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c7c4b4b9c2a14e0472b0f429a5d10b0
https://doi.org/10.1016/0308-8146(94)p4205-t
https://doi.org/10.1016/0308-8146(94)p4205-t