Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Miguel A. Bootello"'
Autor:
Rafael Garcés, Miguel A. Bootello, Mónica Venegas Calerón, Joaquín J. Salas, Enrique Martínez-Force
Publikováno v:
Oilseeds and fats, crops and lipids, Vol 28, p 35 (2021)
8 Páginas.-- 2 Tablas.-- 2 Figuras
Regular sunflower oil is rich in linoleic acid. To improve its properties for different applications several genotypes with modified fatty acid compositions have been developed. Amongst them, the most remarkab
Regular sunflower oil is rich in linoleic acid. To improve its properties for different applications several genotypes with modified fatty acid compositions have been developed. Amongst them, the most remarkab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2af5d58162a59786ed122b1c1fa7c311
https://doi.org/10.1051/ocl/2021022
https://doi.org/10.1051/ocl/2021022
Autor:
Rafael Garcés, Joaquín J. Salas, Angel Manez, Miguel A. Bootello, Peng Siong Chong, Enrique Martínez-Force
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
40 Páginas; 6 Figuras; 5 Tablas
Sunflower stearins obtained by the fractionation of high‐oleic–high‐stearic sunflower oil (HOHS) can be used for cocoa butter equivalents (CBE). The main objectives of this work were: (1) Compare the perfor
Sunflower stearins obtained by the fractionation of high‐oleic–high‐stearic sunflower oil (HOHS) can be used for cocoa butter equivalents (CBE). The main objectives of this work were: (1) Compare the perfor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cd7e55003f00d426cbda06e652c6ecb
http://hdl.handle.net/10261/170107
http://hdl.handle.net/10261/170107
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
© 2014, Elsevier Ltd. All rights reserved. Solvent fractionation of high oleic-high stearic (HOHS) sunflower oil was studied to determine the best solvent to use (hexane or acetone) in terms of the operational parameters and properties of the final
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07810b464456b2650c24480de473ac6e
https://doi.org/10.1016/j.foodchem.2014.09.136
https://doi.org/10.1016/j.foodchem.2014.09.136
Autor:
Enrique Martínez-Force, C. Real, Joaquín J. Salas, Madeline Levin, Miguel A. Bootello, José María Martínez-Blanes, Richard W. Hartel, Rafael Garcés
Publikováno v:
Food Chemistry. 139:184-195
The crystallisation and polymorphic properties of three sunflower hard stearins (SHSs) and cocoa butter equivalents (CBEs) formulated by blending SHSs and palm mid fraction (PMF) were studied and compared with those from cocoa butter (CB), to explore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d8007ceb4da8add1d85119f9954c36d
https://doi.org/10.1016/j.foodchem.2012.11.141
https://doi.org/10.1016/j.foodchem.2012.11.141
Publikováno v:
Grasas y Aceites; Vol. 67 No. 3 (2016); e149
Grasas y Aceites; Vol. 67 Núm. 3 (2016); e149
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites, Vol 67, Iss 3, p e149 (2016)
Grasas y Aceites, Vol 67, Iss 3, Pp e149-e149 (2016)
Grasas y Aceites; Vol. 67 Núm. 3 (2016); e149
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites, Vol 67, Iss 3, p e149 (2016)
Grasas y Aceites, Vol 67, Iss 3, Pp e149-e149 (2016)
7 Páginas.-- 4 Figuras.-- 2 Tablas
The composition and distribution of fatty acids in triacylglycerol (TAG) molecules are commonly considered as factors that determine the physical properties of a given oil or fat. The distribution of any fatty
The composition and distribution of fatty acids in triacylglycerol (TAG) molecules are commonly considered as factors that determine the physical properties of a given oil or fat. The distribution of any fatty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91873ee305bca1f57bc699bc852704d6
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1615
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1615
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Cocoa butter equivalents (CBEs) are fats with a similar composition and melting profile as cocoa butter (CB), which are usually prepared by blending mid-palm fractions and stearate-rich tropical butters. In this regard, high stearic-high oleic sunflo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7374e50ba74a78745eadf9b96b9aa2dc
https://doi.org/10.1016/j.foodchem.2010.06.053
https://doi.org/10.1016/j.foodchem.2010.06.053
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 16, Iss 4-5-6, Pp 254-258 (2009)
Tropical fats and butters are characterized by their high contents of saturated fatty acids, which confer to them melting points and rheological properties adequate for the production of high valuable food commodities. We can distinguish 3 groups of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46faedacf07c3f6d8ce52e38a972bf87
https://doi.org/10.1051/ocl.2009.0278
https://doi.org/10.1051/ocl.2009.0278
Publisher Summary The seeds of sunflower are produced within an achene and consist of a shell, composed mainly of lignin and cellulose material, and the kernel, which accounts for 80% of the total weight of the seeds and is rich in oil. Sunflower oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4081fbc4eaaf1f941b199f1e5aef3a42
https://doi.org/10.1016/b978-1-893997-94-3.50020-9
https://doi.org/10.1016/b978-1-893997-94-3.50020-9
Autor:
L.A.N. Aguirrezábal, C. Alberio, Igor Balalic, Charles C. Block, Miguel A. Bootello, Albert J. Dijkstra, Carlos E. Feoli, Juan Fernández, José M. Fernández-Martínez, Rafael Garcés, Sergio González-Pérez, Thomas J. Gulya, James J. Hanzel, Robert M. Harveson, Jorge Ingaramo, Lucky Inturrisi, N.G. Izquierdo, Siniša Jocić, Yalcin Kaya, Timothy Kemper, Larry Kleingartner, Etienne Le Clef, Alberto León, George M. Linz, Samuel G. Markell, Dragana Miladinović, Vladimir Milic, Justo Pedroche, Begoña Pérez-Vich, Jarrad R. Prasifka, M. Victoria Ruiz-Méndez, Manuel A. Troncoso-Ponce, Leonardo Velasco, Monica Venegas-Calerón, Andrés Zambelli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b4f7950da1a069cd71338dd556e3bb9
https://doi.org/10.1016/b978-1-893997-94-3.50005-2
https://doi.org/10.1016/b978-1-893997-94-3.50005-2
Autor:
Intidhar Bouali, Miguel A. Bootello, S. Jouhri, D. Chamli, Enrique Martínez-Force, Sadok Boukhchina
Publikováno v:
Grasas y Aceites. 68:211
A comparative study was conducted to determine the fatty acids, triacylglycerol compositions and thermal properties of Tunisian kernel oils from the Prunus persica varieties, peach and nectarine, grown in two areas of Tunisia, Gabes and Morneg. Quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47f3fe657df333c6fcc5004e4e894cf9
https://doi.org/10.3989/gya.0111171
https://doi.org/10.3989/gya.0111171