Zobrazeno 1 - 10
of 25
pro vyhledávání: '"M. T. Morales"'
Publikováno v:
Grasas y Aceites, Vol 68, Iss 4, Pp e219-e219 (2017)
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of m
Externí odkaz:
https://doaj.org/article/9137d68d2c1f487fa3052695d02c8849
Publikováno v:
Grasas y Aceites, Vol 68, Iss 3, Pp e210-e210 (2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically define the different catego
Externí odkaz:
https://doaj.org/article/8bc0a19195964a05952efe02d3424a3e
Publikováno v:
Grasas y Aceites, Vol 67, Iss 4, Pp e157-e157 (2016)
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbeq
Externí odkaz:
https://doaj.org/article/f3192d69c9884c808c49a4fbaf4761eb
Publikováno v:
Grasas y Aceites, Vol 60, Iss 4, Pp 336-342 (2009)
Natural fluorophores such as tocopherols are of great importance for the characterization and authentication of virgin olive oil. The band of the luminescent spectrum which is most accurately associated with the presence of α- tocopherol (380-420 nm
Externí odkaz:
https://doaj.org/article/0b339acc7ab8465db62365191318ef13
Publikováno v:
Nutrición Hospitalaria, Vol 23, Iss 3, Pp 226-233 (2008)
Antecedentes y objetivos: Para el abordaje interdisciplinario, de la obesidad y los trastornos alimentarios, es necesario conocer las teorías implícitas de la personalidad, los estereotipos, la estigmatización actual del sobrepeso y la culpabiliza
Externí odkaz:
https://doaj.org/article/62ba582699074d8fa0e9fe706309b34e
Publikováno v:
Grasas y Aceites, Vol 58, Iss 1, Pp 74-86 (2007)
An interest in vitamin E has increased in recent years due to its potent antioxidant properties and its role in preventing age-related diseases, cardiovascular diseases or Alzheimer. This work describes the biogenesis, bioavailability, nutritional re
Externí odkaz:
https://doaj.org/article/5b7620bfec344107a1484924371fbdfd
Publikováno v:
Grasas y Aceites, Vol 45, Iss 4, Pp 241-252 (1994)
The authentication of extra virgin olive oils from different regions of Spain, Italy and Portugal, by means of their fatty acids, alcohols, sterols, methyl sterols and hydrocarbons content, has been investigated. Multivariate statistical methods and
Externí odkaz:
https://doaj.org/article/ce15afea2c8c43849967a442dab68304
Publikováno v:
Grasas y Aceites, Vol 45, Iss 1-2, Pp 26-41 (1994)
Relationships between 139 sensory attributes evaluated on 32 samples of virgin olive oil have been analysed by a statistical sensory wheel that guarantees the objectiveness and prediction of its conclusions concerning the best clusters of attributes:
Externí odkaz:
https://doaj.org/article/6cb270537aa34d97bb3d4eda3498d6e7
Publikováno v:
Grasas y Aceites, Vol 45, Iss 1-2, Pp 75-81 (1994)
In the olive oil trade, control systems that automate extraction processes, cutting production costs and increasing processing capacity without losing quality, are always desirable. The database structure of an on-line fuzzy control of centrifugation
Externí odkaz:
https://doaj.org/article/6b4f803c56c643e4a71871b3aa52eb02
Publikováno v:
Grasas y Aceites, Vol 43, Iss 3, Pp 164-173 (1992)
One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especia
Externí odkaz:
https://doaj.org/article/50997f14fa32480c8037023982286b81