Zobrazeno 1 - 10
of 39
pro vyhledávání: '"M. Guzman Chozas"'
Publikováno v:
LWT - Food Science and Technology. 65:1066-1071
This work arouses a criticism about if “no trans fat” really means no trans fat. This issue seems to be interesting because of the direct relationship between trans-fat intake and a pronounced risk of coronary heart disease. Very low amounts of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54a4d2e6e3f3ec941443637e2485ebab
https://doi.org/10.1016/j.lwt.2015.09.047
https://doi.org/10.1016/j.lwt.2015.09.047
Autor:
Antonio Ayala, M. Guzman-Chozas, Sandro Argüelles, Mercedes Cano, José Antonio Pintor-Toro, Remedios Guillén‐Sanz, Jaime M. Franco, Mario F. Muñoz
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Adipose tissue is an important source of adipose derived stem cells (ADSCs). These cells have the potential of being used for certain therapies, in which the main objective is to recover the function of a tissue/organ affected by a disease. In order
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::460aa39b9eb5b266e5506786408e2d83
https://pubmed.ncbi.nlm.nih.gov/29319169
https://pubmed.ncbi.nlm.nih.gov/29319169
Publikováno v:
Food Chemistry. 60:103-108
The colour of wine is affected by several factors, among the more important being grape variety, pH, temperature, oenological treatments and aging. Chromatic characteristics of young and aged red wines were studied. Several CIE colour spaces and chro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5b8b41d9313ce71b3c0e97120b12eec
https://doi.org/10.1016/s0308-8146(96)00281-6
https://doi.org/10.1016/s0308-8146(96)00281-6
Publikováno v:
Scopus-Elsevier
The reaction of flavor aldehydes with 2-thiobarbituric acid (TBA) and the factors affecting this reaction have been studied. The formation rate of the 530−532 nm absorption band for detecting food rancidity through the TBA assay was dependent on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7c77997b09afd12cc99551fa60e045e
https://doi.org/10.1021/jf960965v
https://doi.org/10.1021/jf960965v
Publikováno v:
Grasas y Aceites, Vol 48, Iss 2, Pp 96-102 (1997)
idUS. Depósito de Investigación de la Universidad de Sevilla
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idUS. Depósito de Investigación de la Universidad de Sevilla
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In this overview several aspects concerning the application of 2-thiobarbituric acid (TBA) test for measuring oxidative rancidity in foods are described and discussed. Different factors like food processing, sample induced oxidation and preparation,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::071a539738d73da97b03a6ad1bf6d10e
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/776/788
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/776/788
Autor:
M. Guzman-Chozas, Francisco J. Heredia
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
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The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, purity and luminance were determined. The Munsell system and the Lovibond method, which had industrial applicability, were compare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec1f17700136c167ddd94decf548a227
https://doi.org/10.1111/j.1745-4557.1993.tb00270.x
https://doi.org/10.1111/j.1745-4557.1993.tb00270.x
Autor:
Francisco J. Heredia, M. Guzman Chozas
Publikováno v:
Food Chemistry. 43:125-128
Dominant wavelength is a representative variable of the hue useful for the characterization of the colour of red wines. It is usually obtained through a conventional graphical method on the CIE 1931 ( x , y ) diagram. In this work, three alternative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a1889b4e6a8deea57c142e76bc67a6c
https://doi.org/10.1016/0308-8146(92)90225-q
https://doi.org/10.1016/0308-8146(92)90225-q
Autor:
M. Guzman Chozas, Francisco J. Heredia
Publikováno v:
Food Chemistry. 39:167-174
The Spanish official method for determining the colour of a wine is based on a simplified adaptation of the selected ordinate method from CIE. Forty-seven samples of Spanish red wines from twelve ‘origin appellations’ have been tested by both met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b68c013836ca5bddc37e21be20dde0d
https://doi.org/10.1016/0308-8146(91)90157-j
https://doi.org/10.1016/0308-8146(91)90157-j
Publikováno v:
Journal of the Science of Food and Agriculture. 54:619-633
Peroxide values, TBA numbers and chromatic parameters of edible vegetable oils (olive, sunflower, corn oils) thermally oxidised (75°C, 100°C, 180°C) during 5 days were determined. For calculating chromatic parameters the recommended standard CIE m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d150652e4238aa0ecbed0b98f9e06e1a
https://doi.org/10.1002/jsfa.2740540413
https://doi.org/10.1002/jsfa.2740540413
Autor:
Francisco J. Heredia, M. Guzman-Chozas
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
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In the 1930s trade transactions required that the color of wine be more rigidly specified. The wine-colorimeter was useful with this purpose. Intensity of color was the first property to be considered. From the beginning of this century visual compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60a9a63205e30ac1fa657bca81817fb1
