Zobrazeno 1 - 10
of 73
pro vyhledávání: '"María del Carmen Pérez-Camino"'
Autor:
Nancy Chasquibol, Billy Francisco Gonzales, Rafael Alarcón, Axel Sotelo, Gabriela Gallardo, Belén García, María del Carmen Pérez-Camino
Publikováno v:
Foods, Vol 12, Iss 11, p 2126 (2023)
Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sa
Externí odkaz:
https://doaj.org/article/a081487a9f5a480190911559b6e7bf5a
Autor:
Fernando Ramos-Escudero, Raquel B. Gómez-Coca, Ana María Muñoz, Luciana De La Fuente-Carmelino, María del Carmen Pérez-Camino
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
The chemical composition and CIELAB color parameters of oil from three aguaje morphotypes (Mauritia flexuosa L.f.) extracted by supercritical carbon dioxide was investigated. By chromatography (HPLC and GC), spectrometry (UV/vis), and digital image c
Externí odkaz:
https://doaj.org/article/0173b22e03a34ca4a73de4db766603e8
Publikováno v:
Foods, Vol 12, Iss 3, p 434 (2023)
The aim of this work was to understand the actual content of mineral oil hydrocarbons (MOH) in olive pomace oil in order to contribute to the monitoring requested by EFSA for the food groups making a relevant impact on human background exposure. Such
Externí odkaz:
https://doaj.org/article/465d560e0651424c826a469126a7c27b
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
Autor:
Rafael Alarcón, Billy Gonzales, Axel Sotelo, Gabriela Gallardo, María del Carmen Pérez-Camino, Nancy Chasquibol
Publikováno v:
Proceedings, Vol 53, Iss 1, p 11 (2020)
Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical
Externí odkaz:
https://doaj.org/article/e5aecd1a11b145ebb20ba47f6e55784b
Autor:
Rosa Palagano, Enrico Valli, Matilde Tura, Chiara Cevoli, María del Carmen Pérez-Camino, Wenceslao Moreda, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 9, Iss 7, p 924 (2020)
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition
Externí odkaz:
https://doaj.org/article/74563d4c60504c25bcf636aafba3cc71
Publikováno v:
Foods, Vol 9, Iss 8, p 978 (2020)
Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin
Externí odkaz:
https://doaj.org/article/10d51330bc054ec4a411330d678d665c
Autor:
Gabriel D. Fernandes, Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, Wenceslao Moreda, Daniel Barrera-Arellano
Publikováno v:
Journal of Chemistry, Vol 2017 (2017)
The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller syste
Externí odkaz:
https://doaj.org/article/3b69056405e44af89b06f370f0d2303f
Autor:
Raquel B. Gómez-Coca, Rosario Cruz-Hidalgo, Gabriel D. Fernandes, María del Carmen Pérez-Camino, Wenceslao Moreda
Publikováno v:
MethodsX, Vol 1, Iss C, Pp 207-211 (2014)
This work provides a short and easy protocol that allows the analysis of both methanol and ethanol in the static headspace of olive oil. The procedure avoids any kind of sample pre-treatment beyond that of heating the oil to allow a maximum volatile
Externí odkaz:
https://doaj.org/article/32ba5ce4446f470fbff70d5b0967db14
Autor:
Boualem Chennit, Wenceslao Moreda, Lilya Boudriche, Khodir Madani, María del Carmen Pérez-Camino, Raquel B. Gómez-Coca
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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This work is aiming to characterize the fatty minor compounds of Kabylian virgin olive oils (Kabylian-VOOs) obtained from Chemlal, Azeradj and Bouichert olive cultivars. The content of sterols, triterpenic dialcohols, diterpenic alcohols, aliphatic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bba5685bcb605bd484faf251353ece65
https://doi.org/10.1007/s11694-021-01063-w
https://doi.org/10.1007/s11694-021-01063-w