Zobrazeno 1 - 10
of 18
pro vyhledávání: '"M. A. Grompone"'
Publikováno v:
Grasas y Aceites, Vol 69, Iss 4, Pp e280-e280 (2018)
Due to the difficulty in determining polar compounds (PC) using the IUPAC method 2.507, simple and low cost devices for in situ determinations, such as Viscofrit, are commercialized for fried food processing establishments. This device is calibrated
Externí odkaz:
https://doaj.org/article/529d0ade88d646bf86cb0960d2514f37
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 und
Externí odkaz:
https://doaj.org/article/368ecb380b2b4d0ca1f3c2ecbe162f17
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://doaj.org/article/2a7246eceb6949b691c0b7d3aade7c31
Publikováno v:
Grasas y Aceites, Vol 50, Iss 1, Pp 30-36 (1999)
Fats represent a major part of the weight of dehydrated soup cubes. As these products are stored at room temperature, the fatty components should show no partial melting during the Summer months. Six fatty raw materials, mixtures of these fats alread
Externí odkaz:
https://doaj.org/article/c790027d4acd421fb52bcb9dd417a81c
Publikováno v:
Grasas y Aceites, Vol 49, Iss 1, Pp 50-54 (1998)
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://doaj.org/article/87d014dd83f74ba79c03dad153db3735
Autor:
M. A. Grompone
Publikováno v:
Grasas y Aceites, Vol 43, Iss 6, Pp 330-335 (1992)
The advent of techniques of chemical processing (hydrogenation and interesterification) and physical processing (fractionation) provides the manufacturer the capacity of modifying one or many physicochemical properties of an oil or fat. In the pres
Externí odkaz:
https://doaj.org/article/79fce4c55e0f43a7a4a0b51f26bccc10
Autor:
M. A. Grompone
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://doaj.org/article/ce978792453d4ac6a8cb15dcc1cf1803
Autor:
M. A. Grompone
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://doaj.org/article/cd004509b2c341e8b07728c9bb4120a0
Publikováno v:
Grasas y Aceites, Vol 49, Iss 1, Pp 50-54 (1998)
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=doi_dedup___::9167b92537181702829c227e555c7029
https://doi.org/10.3989/gya.1998.v49.i1.708
https://doi.org/10.3989/gya.1998.v49.i1.708
Autor:
M. A. Grompone
Publikováno v:
Lipid / Fett. 94:388-394
The solvent crystallization and the urea complexation of the Uruguayan fur seal oil (Arctocephalus australis Zim.), in order to obtain enriched omega-3 PUFAs concentrates were studied. The fractionation at –6°C of fur seal oil or its fatty acids d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83862bd3509807b74bbf99636467e521
https://doi.org/10.1002/lipi.19920941006
https://doi.org/10.1002/lipi.19920941006