Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Macarena Izaurieta"'
Autor:
Paz Robert, Lilia Masson, Nalda Romero, M C Dobarganes, Macarena Izaurieta, Jaime Ortíz, Emma Wittig
Publikováno v:
Grasas y Aceites, Vol 52, Iss 6, Pp 389-396 (2001)
Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40ºC in oven, and a -23ºC as a control. Evaluation of the
Externí odkaz:
https://doaj.org/article/925c86aac85b4d768db4c58506a578a6
Autor:
Lilia Masson, Carlos Urra, Macarena Izaurieta, Jaime Ortiz, Paz Robert, Nalda Romero, Emma Wittig
Publikováno v:
Grasas y Aceites, Vol 52, Iss 3-4, Pp 175-183 (2001)
The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40ºC and -23ºC (control) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were eva
Externí odkaz:
https://doaj.org/article/948628a7d9dd46c78f191cbcc58d3da4
Autor:
M. C. Dobarganes, Emma Wittig, Paz Robert, Jaime Ortiz, Lilia Masson, Nalda Romero, Macarena Izaurieta
Publikováno v:
Grasas y Aceites, Vol 52, Iss 6, Pp 389-396 (2001)
Grasas y Aceites; Vol. 52 No. 6 (2001); 389-396
Grasas y Aceites; Vol. 52 Núm. 6 (2001); 389-396
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 52 No. 6 (2001); 389-396
Grasas y Aceites; Vol. 52 Núm. 6 (2001); 389-396
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40ºC in oven, and a -23ºC as a control. Evaluation of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7414e2061f3b498e436a72cc000d70f9
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/349
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/349
Publikováno v:
Grasas y Aceites, Vol 50, Iss 6, Pp 460-468 (1999)
Grasas y Aceites; Vol. 50 No. 6 (1999); 460-468
Grasas y Aceites; Vol. 50 Núm. 6 (1999); 460-468
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 50 No. 6 (1999); 460-468
Grasas y Aceites; Vol. 50 Núm. 6 (1999); 460-468
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became official. 96 % of the samples c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::501aa486b49813014514b9787d52f80a
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/695
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/695
Autor:
Paz Robert, Jaime Ortiz, Macarena Izaurieta, S. Valenzuela, Nalda Romero, M. C. Dobarganes, Lilia Masson
Publikováno v:
Grasas y Aceites, Vol 48, Iss 5, Pp 273-281 (1997)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
9 páginas, 5 tablas.
[ES] En este estudio se aplican diferentes métodos analíticos -compuestos polares, distribución de compuestos polares, acidez, índice de peróxidos, dienos y tríenos conjugados, ácidos oxidados insolubles en éter de
[ES] En este estudio se aplican diferentes métodos analíticos -compuestos polares, distribución de compuestos polares, acidez, índice de peróxidos, dienos y tríenos conjugados, ácidos oxidados insolubles en éter de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e891424dd4b8f9d78be9a3d53a6adcd
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/803/812
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/803/812
Autor:
Carlos Urra, Nalda Romero, Macarena Izaurieta, Jaime Ortiz, Emma Wittig, Lilia Masson, Paz Robert
Publikováno v:
Grasas y Aceites; Vol. 52 No. 3-4 (2001); 175-183
Grasas y Aceites; Vol. 52 Núm. 3-4 (2001); 175-183
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 52, Iss 3-4, Pp 175-183 (2001)
Grasas y Aceites; Vol. 52 Núm. 3-4 (2001); 175-183
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 52, Iss 3-4, Pp 175-183 (2001)
The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40ºC and -23ºC (control) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d76892970f1f0672a3b501578a9aee2
https://doi.org/10.3989/gya.2001.v52.i3-4.354
https://doi.org/10.3989/gya.2001.v52.i3-4.354