Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Manuel León-Camacho"'
Publikováno v:
Foods, Vol 10, Iss 9, p 2019 (2021)
The unsaponifiable fraction of oils and fats constitutes a very small fraction but it is an essential part of the healthy properties of some specific oils. It is a complex fraction formed by a large number of minor compounds and it is a source of inf
Externí odkaz:
https://doaj.org/article/bc204daa7df04e4e8e2ce0bf3f3b14b7
Publikováno v:
Foods, Vol 10, Iss 8, p 1748 (2021)
The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in
Externí odkaz:
https://doaj.org/article/4dd950ba8cf24180aa89f82e569570a1
Publikováno v:
Foods, Vol 9, Iss 1, p 82 (2020)
In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic
Externí odkaz:
https://doaj.org/article/5ed1b6c18e4c40b2af5b208dc81f8706
Autor:
José J. Benítez, Paula M. Castillo, José C. del Río, Manuel León-Camacho, Eva Domínguez, Antonio Heredia, Susana Guzmán-Puyol, Athanassia Athanassiou, José A. Heredia-Guerrero
Publikováno v:
Materials, Vol 11, Iss 11, p 2211 (2018)
A method consisting of the alkaline hydrolysis of tomato pomace by-products has been optimized to obtain a mixture of unsaturated and polyhydroxylated fatty acids as well as a non-hydrolysable secondary residue. Reaction rates and the activation ener
Externí odkaz:
https://doaj.org/article/e8e67ebbe13842468fe3b489db1581dd
Publikováno v:
Grasas y Aceites, Vol 61, Iss 4, Pp 369-377 (2010)
The aim of this work was to carry out a characterization of the volatile fraction of 23 Iberian dry-cured hams by GC-iontrap- MS. Two different locations –subcutaneous fat and musclefrom the slices taken parallel to the femur from each ham were ana
Externí odkaz:
https://doaj.org/article/cc78b2e711824488a32530b014f2c699
Publikováno v:
Grasas y Aceites, Vol 60, Iss 5, Pp 521-526 (2009)
The influence of the free fatty acid concentration in the gas inside the continuous deodorizer in continuous physical refining was studied and a hypothesis was formed to explain the results: In a continuous process of deacidification by distillation
Externí odkaz:
https://doaj.org/article/0d8da11f88b744d6801a3ed2f08df7c5
Publikováno v:
Grasas y Aceites, Vol 60, Iss 3, Pp 238-247 (2009)
Fatty acid and triacylglycerol compositions of 200 samples of subcutaneous fat from two different anatomical locations (rump and adipose tissue covering the Biceps femoris muscle) of Iberian purebred pigs reared on “Montanera” were determined. Si
Externí odkaz:
https://doaj.org/article/1c1a5b8a61044ab3be90fccd81e4c384
Autor:
Isabel Viera-Alcaide, Isabel M. Vicario, M. L. Escudero-Gilete, E. Graciani Constante, Manuel León-Camacho
Publikováno v:
Grasas y Aceites, Vol 59, Iss 4, Pp 327-336 (2008)
The triacylglycerol (TGs) composition of 1, 560 samples of subcutaneous fat of Iberian purebred and crossbred (iberianxDuroc) pigs reared extensively on three different feeding systems: montanera (M), cebo (C) and recebo (R), were determined. Sevente
Externí odkaz:
https://doaj.org/article/7698d3adbbf941acb505bd67040c14a0
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 55, Iss 4, Pp 367-374 (2005)
El proceso de hidrogenación llevado a cabo en la industria para obtener margarinas conlleva la formación de una cierta cantidad de isómeros trans. El consumo de este alimento así como la cantidad de estos isómeros que contiene, han sido motivo d
Externí odkaz:
https://doaj.org/article/279912f910c44c98b19f6b69b53d5987
Autor:
Manuel León-Camacho
Publikováno v:
Grasas y Aceites, Vol 60, Iss 3, Pp 231-231 (2009)
Externí odkaz:
https://doaj.org/article/c64cb21f0e6141a18e1c766b2f764dac