Zobrazeno 1 - 10
of 18
pro vyhledávání: '"N. R. Grosso"'
Publikováno v:
Grasas y Aceites, Vol 69, Iss 4, Pp e281-e281 (2018)
The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl cellulose (MC) and whey protei
Externí odkaz:
https://doaj.org/article/b3c71e2b613e46e5860d8f944eae8894
Publikováno v:
Grasas y Aceites, Vol 64, Iss 5, Pp 489-496 (2013)
The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precip
Externí odkaz:
https://doaj.org/article/e289a4625ed84d308e6796b8c9c49ddb
Publikováno v:
Grasas y Aceites, Vol 63, Iss 1, Pp 5-13 (2012)
The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel
Externí odkaz:
https://doaj.org/article/070c9c74561d43fb9b09bb17016c5584
Publikováno v:
Grasas y Aceites, Vol 60, Iss 4, Pp 388-395 (2009)
The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of peanut pastes prepared with the high-oleic cultivar, Granoleico (GO-P), in comparison with the regular cultivar, Tegua (T-P), of peanu
Externí odkaz:
https://doaj.org/article/3e421facc9524826866b059b0382cd86
Publikováno v:
Grasas y Aceites, Vol 59, Iss 2, Pp 174-181 (2008)
The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A). Roasted peanuts (RP) without coating had the hi
Externí odkaz:
https://doaj.org/article/1b30a33c9eeb4368aefe087d764e6a53
Publikováno v:
Grasas y Aceites, Vol 65, Iss 4, Pp e052-e052 (2014)
The concentration of omega-3 compounds obtained for the esterification of squid oil by molecular distillation was carried out in two stages. This operation can process these thermolabile and high molecular weight components at very low temperatures.
Externí odkaz:
https://doaj.org/article/74f007946ca445d0bb186972e3991152
Publikováno v:
Grasas y Aceites, Vol 46, Iss 4-5, Pp 285-288 (1995)
The aims of this study were to determine and compare the antioxidant effect of essential oils from Thymus vulgaris, Laurus nobilis, Foeniculum vulgare, Eucalyptus globules, Tagetes minuta, Satureja parvifolia and Lippia polystachya in soybean oil. Th
Externí odkaz:
https://doaj.org/article/73590ca01b4f4128a21955bf72f94b2e
Publikováno v:
Grasas y Aceites, Vol 46, Iss 1, Pp 26-28 (1995)
Physicochemical characteristics, fatty acid and sterol composition were studied in grains of Agropyron elongatum, Bromus catharticus, Festuca arundinacea, Stipa hyaline and Panicum maximum. The highest protein level was found in A. elongatum. Linolei
Externí odkaz:
https://doaj.org/article/dc31aa85008443fba69c35fcd7ee3fa3
Publikováno v:
Molecules, Vol 5, Iss 3, Pp 545-546 (2000)
Chemical components of eight wild species of Arachis were studied. The objectives were to know the chemical composition and establish chemotaxonomic relationships. The results indicate that A. villosa is suitable for breeding program of cultivated pe
Externí odkaz:
https://doaj.org/article/283ea572eed6426ebbe9e726e787d848
Publikováno v:
Molecules, Vol 5, Iss 3, Pp 485-486 (2000)
The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise†in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise†showed better chemical q
Externí odkaz:
https://doaj.org/article/9e85a5ee31c24960803b35c6472fdc80