Zobrazeno 1 - 10
of 13
pro vyhledávání: '"M. Trinidad García-Arias"'
Autor:
M. Carmen García-Linares, Francisco J. Sánchez-Muniz, M. Trinidad García-Arias, J. M. Viejo, Sara Bastida
Publikováno v:
Annals of Nutrition and Metabolism. 50:54-58
Background: The information about the effect of fried-oily fish consumption on cholesterol metabolism is rather scarce. Aim: To test the effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d8125e6dc7f18002f90682cb921b898
https://doi.org/10.1159/000089566
https://doi.org/10.1159/000089566
Autor:
M. Pilar Vaquero, Francisco J. Sánchez-Muniz, M. Carmen García-Linares, M. Trinidad García-Arias, M. Camino García-Fernández
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
To screen some cardiovascular risk factors in institutionalized elderly persons of the Spanish Northwest who consume the Atlantic variant of the Mediterranean diet, rich in vegetables, fruit, meat, fish, olive oil and dairy products, anthropometric a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d181c92c693252f26d3c3dd44001c98
https://doi.org/10.1016/j.nutres.2003.07.001
https://doi.org/10.1016/j.nutres.2003.07.001
Autor:
J. M. Viejo, Sara Bastida, M. Carmen García-Linares, M. Trinidad García-Arias, Francisco J. Sánchez-Muniz
Publikováno v:
Food Science and Technology International. 9:329-338
PUFA n-3 diets have hypolipemic and cardiovascular protection properties, however their effects on liver lipids are not well established. This work aimed to find out the acceptability and effects of diets containing olive oil-fried sardines on serum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62aeaad1c05a6cb43e4d6c43037b3840
https://doi.org/10.1177/1082013203038860
https://doi.org/10.1177/1082013203038860
Autor:
M. Trinidad García-Arias, M. Camino García-Fernández, Francisco J. Sánchez-Muniz, Esther Alvarez-Pontes
Publikováno v:
Journal of the Science of Food and Agriculture. 83:602-608
The effect of sequential freezing/defrosting/frying on protein quality is not well known. With this in mind, fillets of fresh sardine were stored frozen, then thawed, either conventionally at 4 °C in a refrigerator or with the use of a microwave ove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94211f70cbb9af4c36e67e93d8a82d4c
https://doi.org/10.1002/jsfa.1366
https://doi.org/10.1002/jsfa.1366
Publikováno v:
Journal of Food Composition and Analysis. 7:119-130
Modifications in fat content and fatty acid composition in white tuna, Thunnus alalunga, that take place at each stage of the canning process were studied. Steaming and two sterilization times (55 and 90 min) in soya bean oil were performed to this a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59bcb148025756cc0c5294cb8d950a3c
https://doi.org/10.1006/jfca.1994.1011
https://doi.org/10.1006/jfca.1994.1011
Autor:
M. Trinidad García-Arias, Francisco J. Sánchez-Muniz, Carmen Garrido-Polonio, M. Carmen García-Linares, A. H. M. Terpstra, M. Camino García-Fernández, S. López-Varela
Publikováno v:
The British journal of nutrition. 92(2)
Peroxidation of LDL and other lipoproteins is thought to play a central role in atherogenesis. Dietary thermally oxidised oils may increase atherogenic risk in consumers by increasing their oxidative status. The present paper compares the effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8816438caffb4f98a4dc36d4ee32cd15
https://pubmed.ncbi.nlm.nih.gov/15333157
https://pubmed.ncbi.nlm.nih.gov/15333157
Autor:
M. Trinidad García-Arias, Sara Bastida, Francisco J. Sánchez-Muniz, M. Carmen García-Linares, J. M. Viejo
Publikováno v:
The Journal of nutrition. 133(7)
Fatty fish consumption has been recommended due to its high (n-3) PUFA content. However, an effect of its protein on serum lipids and lipoproteins has also been suggested. The present study was designed to determine the acceptability of diets contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd7c0d64b62ed96ba1423cc1bc78c3d6
https://pubmed.ncbi.nlm.nih.gov/12840197
https://pubmed.ncbi.nlm.nih.gov/12840197
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Albacore tuna (Thunnus alalunga) was steamed and canned in soy bean oil and sterilized at 115°C for 55 or 90 min. Proximate composition, total amino acid and available lysine content were determined during different phases of the process. Water and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b91cbe82c91ded59a134e2d4dbce8e5
http://hdl.handle.net/10261/276646
http://hdl.handle.net/10261/276646
Publikováno v:
Archivos latinoamericanos de nutricion. 40(2)
The composition in macronutrients and available lysine of canned tuna stored for three years at room temperature, was analyzed. Digestibility (DC), biological value (BV) and net protein utilization (NPU) were determined with Wistar rats tests. The re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6232ef1ee545c46df965a8182109527b
https://pubmed.ncbi.nlm.nih.gov/2133186
https://pubmed.ncbi.nlm.nih.gov/2133186
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