Zobrazeno 1 - 10
of 18
pro vyhledávání: '"María Abenoza"'
Autor:
Montserrat Martínez-Pineda, Teresa Juan, Agata Antoniewska-Krzeska, Antonio Vercet, María Abenoza, Cristina Yagüe-Ruiz, Jarosława Rutkowska
Publikováno v:
Foods, Vol 13, Iss 23, p 3867 (2024)
During defatted Tenebrio molitor (TM) larvae powder production, oil is obtained as a by-product, mainly intended for feed enrichment or as a biofuel component. In 2021, EFSA authorized TM as the first insect to be a novel food. Thus, the study aimed
Externí odkaz:
https://doaj.org/article/7f74327f9beb4c4cb8abc589fbbaac92
Publikováno v:
Food Science and Technology International. 25:47-55
Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04071d09b2e2f827c56450032a446ea1
https://doi.org/10.1177/1082013218795803
https://doi.org/10.1177/1082013218795803
Publikováno v:
Journal of Food Processing and Preservation. 40:353-361
Deep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6a34652e32cd9c5a3ec115e23cf9598
https://doi.org/10.1111/jfpp.12612
https://doi.org/10.1111/jfpp.12612
Publikováno v:
European Journal of Lipid Science and Technology. 118:1243-1249
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50642d26123e32b20b6aa32e322b8840
https://doi.org/10.1002/ejlt.201500215
https://doi.org/10.1002/ejlt.201500215
Autor:
Luis Varona, J. M. Lasa, María Abenoza, Ana Cristina Sánchez-Gimeno, Pilar Gracia, M. Benito, Rosa Oria
Publikováno v:
Journal of the Science of Food and Agriculture. 93:2207-2220
41 Pags., 10 Tabls., 5 Figs. The definitive version is available at: http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2451b7166151a776e35b47cc1a8ac5e6
https://doi.org/10.1002/jsfa.6028
https://doi.org/10.1002/jsfa.6028
Autor:
G. Saldaña, Ana Cristina Sánchez-Gimeno, Ignacio Álvarez, Javier Raso, María Abenoza, M. Benito
Publikováno v:
Food and Bioprocess Technology. 6:1367-1373
The effect of the application of pulsed electric field (PEF) treatments of different intensities (0–2 kV/cm) on Arbequina olive paste in reference to olive oil extraction at different malaxation times (0, 15, and 30 min) and temperatures (15 and 26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30306b86db5d6dba8e08bcfcce632939
https://doi.org/10.1007/s11947-012-0817-6
https://doi.org/10.1007/s11947-012-0817-6
Publikováno v:
Acta Horticulturae. :413-418
Extra virgin olive oil is obtained from olives using only mechanical processing steps under slight thermal conditions. Although this oil is a high-quality oil, its shelf life during storage is limited due to oxidative and hydrolytic degradations. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1161d96dd60384101b6a8cc7d83f99b6
https://doi.org/10.17660/actahortic.2011.924.52
https://doi.org/10.17660/actahortic.2011.924.52
Autor:
Marta, Benito, José Manuel, Lasa, Pilar, Gracia, Rosa, Oria, María, Abenoza, Luis, Varona, Ana Cristina, Sánchez-Gimeno
Publikováno v:
Journal of the science of food and agriculture. 93(9)
The aim of this work was to evaluate the evolution of the quality of extra virgin olive oil obtained from a super-high-density Arbequina orchard, under a drip irrigation system, throughout the ripening process. For this objective, physicochemical, nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::068104cbe4a9da1b307055c6061f6b04
https://pubmed.ncbi.nlm.nih.gov/23413119
https://pubmed.ncbi.nlm.nih.gov/23413119
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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10 Pags., 5 Tabls., 3 Figs.
Phenolic compounds have a high importance in olive oil because of their effect on shelf life and sensory properties. This study reports on the HPLC profiles of the phenolic compounds of virgin olive oils obtained from
Phenolic compounds have a high importance in olive oil because of their effect on shelf life and sensory properties. This study reports on the HPLC profiles of the phenolic compounds of virgin olive oils obtained from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0180499c138bab2c74ccee51c9d77aa7
http://hdl.handle.net/10261/55514
http://hdl.handle.net/10261/55514
Autor:
Andrés Felipe, Cardona, Javier Ricardo, Garzón, Erick, Burgos, Lina María, Abenoza, Jorge Alberto, Cortés, Pedro Luis, Ramos
Publikováno v:
Journal of palliative care. 22(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3d0988a81ef2970e3e1800063890a144
https://pubmed.ncbi.nlm.nih.gov/17263063
https://pubmed.ncbi.nlm.nih.gov/17263063