Zobrazeno 1 - 10
of 14
pro vyhledávání: '"M. Uceda Ojeda"'
Publikováno v:
Grasas y Aceites, Vol 46, Iss 4-5, Pp 299-303 (1995)
The introduction of new technology for industrial extraction of olive oil requires a knowledge of how this could affect certain oil parameters in regulation of the extraction process. The oil's total polyphenols content, K225 and autoxidation stabil
Externí odkaz:
https://doaj.org/article/8d910dc4cc8844488ff8914d8f24e10a
Publikováno v:
Journal of Food Engineering. 95:135-141
A neural network has been designed in order to optimize the virgin olive oil elaboration process. The qualitative parameters of the fruit: fat and moisture, and the technological variables of process: olive paste temperature, olive paste injection fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::207f5ef981050995f27c1f352c56f3c8
https://doi.org/10.1016/j.jfoodeng.2009.04.021
https://doi.org/10.1016/j.jfoodeng.2009.04.021
Publikováno v:
Grasas y Aceites, Vol 58, Iss 2, Pp 122-129 (2007)
Grasas y Aceites; Vol. 58 No. 2 (2007); 122-129
Grasas y Aceites; Vol. 58 Núm. 2 (2007); 122-129
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 58 No. 2 (2007); 122-129
Grasas y Aceites; Vol. 58 Núm. 2 (2007); 122-129
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Samples of olive oil from the cultivars ‘Arbequina’ and ‘Picual’, with different contents in polyphenols, were analyzed by means of differential scanning calorimetry. Three speeds of cooling/heating (1, 5 and 10ºC/min) were analyzed with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e493d8b34705c1319bf88333a80781d3
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/75
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/75
Publikováno v:
Grasas y Aceites, Vol 46, Iss 4-5, Pp 299-303 (1995)
The introduction of new technology for industrial extraction of olive oil requires a knowledge of how this could affect certain oil parameters in regulation of the extraction process. The oil's total polyphenols content, K225 and autoxidation stabili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e88af3b18e19b4b01c246e436c4ac806
https://doi.org/10.3989/gya.1995.v46.i4-5.942
https://doi.org/10.3989/gya.1995.v46.i4-5.942
Publikováno v:
Acta Horticulturae. :337-340
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da377b1d68f8279c0b4bc86f7e26ff43
https://doi.org/10.17660/actahortic.1994.356.70
https://doi.org/10.17660/actahortic.1994.356.70
Publikováno v:
Food additives and contaminants. 22(1)
The effects of the processing steps on some pesticides during physical refining of olive oil were determined. Oil samples were spiked with four types of pesticides, i.e. endosulfan (alpha-endosulfan, beta-endosulfan and endosulfan sulphate), simazine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a6412b6407fc5310293661941305ff0
https://pubmed.ncbi.nlm.nih.gov/15895608
https://pubmed.ncbi.nlm.nih.gov/15895608
Publikováno v:
Acta Horticulturae. :341-343
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e1646042de0e3f6dfcb80d7f1bb9a6a
https://doi.org/10.17660/actahortic.1994.356.71
https://doi.org/10.17660/actahortic.1994.356.71
Publikováno v:
Acta Horticulturae. :344-346
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fff27ed0265be3383e2482a45ae64d70
https://doi.org/10.17660/actahortic.1994.356.72
https://doi.org/10.17660/actahortic.1994.356.72
Publikováno v:
Grasas y Aceites; Vol. 46 No. 4-5 (1995); 299-303
Grasas y Aceites; Vol. 46 Núm. 4-5 (1995); 299-303
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 46, Iss 4-5, Pp 299-303 (1995)
Grasas y Aceites; Vol. 46 Núm. 4-5 (1995); 299-303
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 46, Iss 4-5, Pp 299-303 (1995)
The introduction of new technology for industrial extraction of olive oil requires a knowledge of how this could affect certain oil parameters in regulation of the extraction process. The oil's total polyphenols content, K225 and autoxidation stabili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::de125d009c343f05ed009b6f2fd967b0
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/942
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/942
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