Zobrazeno 1 - 10
of 786
pro vyhledávání: '"R Codony"'
Autor:
Gérard Lizard
Publikováno v:
European Journal of Lipid Science and Technology. 107:58-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28855352d9238cb639add11489a3fc63
https://doi.org/10.1002/ejlt.200590001
https://doi.org/10.1002/ejlt.200590001
Publikováno v:
Animal, Vol 7, Iss 3, Pp 505-517 (2013)
The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but t
Externí odkaz:
https://doaj.org/article/f4c9968053e042dca0797a276c8289e4
Publikováno v:
Animal, Vol 6, Iss 6, Pp 1005-1017 (2012)
This study was undertaken in the framework of a larger European project dealing with the characterization of fat co- and by-products from the food chain, available for feed uses. In this study, we compare the effects, on the fatty acid (FA) and tocol
Externí odkaz:
https://doaj.org/article/23abdfc383d344f3aa97f96e03a76a9b
Publikováno v:
Animal, Vol 4, Iss 11, Pp 1929-1939 (2010)
The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with α-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were
Externí odkaz:
https://doaj.org/article/25ed7920a1284e1598c768bf0d8fecba
Publikováno v:
Animal, Vol 3, Iss 10, Pp 1408-1419 (2009)
We supplemented diets with α-tocopheryl acetate (100 mg/kg) and replaced beef tallow (BT) in feeds with increasing doses of n-6- or n-3-rich vegetable fat sources (linseed and sunflower oil), and studied the effects on the fatty acid (FA) compositio
Externí odkaz:
https://doaj.org/article/35c138a4281347d8bd0b750bc90cbc6b
Publikováno v:
Grasas y Aceites, Vol 58, Iss 2, Pp 154-162 (2007)
Frying oils with different alteration degrees were collected from continuous frying systems at various Spanish companies. These samples were used to evaluate the applicability, repeatability and capability of a number of methods to discriminate betwe
Externí odkaz:
https://doaj.org/article/d9b0be79689e47bdac148f040823d158
Publikováno v:
Grasas y Aceites, Vol 52, Iss 3-4, Pp 241-251 (2001)
Internet provide access to a huge of scientific and technical information on Internet which is not validated by any committee of experts. This information needs filtering in order to optimize user access to these resources. In this paper, we describe
Externí odkaz:
https://doaj.org/article/1f2d07f86d5146529f435cdabf5e0548
Publikováno v:
Grasas y Aceites, Vol 46, Iss 3, Pp 202-212 (1995)
This review focuses on the mechanisms of formation of oxysterols and factors that influence on their formation and content in foods. Aspects of growing interest because of the numerous biological effects reported for these compounds.
Externí odkaz:
https://doaj.org/article/7ea6d13cafc8454b87a595ab5f8733e5
Publikováno v:
Grasas y Aceites, Vol 45, Iss 3, Pp 164-192 (1994)
This paper deal with the main aspects of the analysis of oxysterols. This analytical problem is quite new and many questions involved are still controversial. Consequently, many methodologies exist that still need improvement and standarization. Ther
Externí odkaz:
https://doaj.org/article/f80e68d35f1a42e28e8c2f44b8fc7380
Autor:
M. C. Lluch, M. Roca de Vinyals, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
Publikováno v:
Grasas y Aceites, Vol 44, Iss 3, Pp 195-200 (1993)
We give the results obtained for the determination of trans fatty acids in subcutaneous and intramuscular fats from different veal carcasses, using gas chromatography. FA composition differs clearly between both tissues, showing mean values of 58.7%
Externí odkaz:
https://doaj.org/article/124f41fc96a74097a1b1234484b5fb46