Zobrazeno 1 - 8
of 8
pro vyhledávání: '"M. Esperanza Torija"'
Publikováno v:
Grasas y Aceites, Vol 59, Iss 1, Pp 33-38 (2008)
The characteristics of the seeds from Chilean palm and the detailed composition of its fat are studied starting from 4 lots of seeds from the two regions being the major producers of Chilean palm seeds. From the proximate composition of the seeds a h
Externí odkaz:
https://doaj.org/article/7b71751022a6427fa1563dad5255bc87
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 198:52-56
HPLC organic acid profiles of pineapple fruit, its natural juice, juice concentrate, commercial juices and nectars were established. Other determinations were: pH and titratable acidity. We have found a citric acid/L-malic acid ratio close to 2 as an
Autor:
Virginia Fernández-Ruiz, M. Esperanza Torija, Ana I. Olives, Montaña Cámara, María de Cortes Sánchez-Mata
Publikováno v:
Biological trace element research. 141(1-3)
Tomato quality and its potential health benefits are directly related to its chemical composition. The characterization of nutritional properties of Solanum germplasm is essential to choose suitable donor parents for breeding programs. In this sense,
Publikováno v:
Grasas y Aceites. 59
The characteristics of the seeds from Chilean palm and the detailed composition of its fat are studied starting from 4 lots of seeds from the two regions being the major producers of Chilean palm seeds. From the proximate composition of the seeds a h
Autor:
M. Irene Noronha da Silveira, M. Conceição Castilho, M. Esperanza Torija, José L. Peñalvo, M. Cruz Matallana
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c9b6dbb1b293c5629266d897d3d843c
https://hdl.handle.net/10316/12873
https://hdl.handle.net/10316/12873
Publikováno v:
Scopus-Elsevier
Free sugars have been determined by HPLC in fresh pineapple fruit, freshly extracted pineapple juice (home-made), pineapple juice concentrate (for industrial use), commercial pineapple juices and nectars. In natural samples, intermediate products and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::988840a1e1d80b4d07c853de792eeb5a
http://www.scopus.com/inward/record.url?eid=2-s2.0-0008052758&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0008052758&partnerID=MN8TOARS
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