Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Susana Marmesat"'
Publikováno v:
Grasas y Aceites, Vol 58, Iss 3, Pp 283-288 (2007)
Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability of oil degradation under thermoxidation in the absence of food and during the frying of potatoes. Total polar compounds and their constituent polymeric
Externí odkaz:
https://doaj.org/article/357cb4be2dcb48a994d0ae328646a049
Autor:
Joaquín Velasco, Susana Marmesat, Mª Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Arturo Morales
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Formation of lipid oxidation products was evaluated in dietary vegetable oils by using a novel analytical approach that consisted of derivatization of TAG into FAME and HPLC analysis with two detectors in series, UV and evaporative light scattering d
Publikováno v:
Grasas y Aceites, Vol 64, Iss 5, Pp 482-488 (2013)
Grasas y Aceites; Vol. 64 No. 5 (2013); 482-488
Grasas y Aceites; Vol. 64 Núm. 5 (2013); 482-488
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites; Vol. 64 No. 5 (2013); 482-488
Grasas y Aceites; Vol. 64 Núm. 5 (2013); 482-488
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
[EN]: The objective of this study was to know the evolution of the oxidation of soybean oil and biodiesel under the conditions of the oxidation stability test (110°C) using the Rancimat apparatus. Samples were analyzed at different periods of time u
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The use of an ELS detector in NP-HPLC for quantitative analysis of oxidation products in FAME obtained from oils is evaluated in this study. The results obtained have shown that the ELS detector enables the quantitative determination of the hydropero
Autor:
M.C. García-Martínez, Susana Marmesat, Gloria Márquez-Ruiz, Leocadio Alonso, Javier Fontecha, Luis M. Rodríguez-Alcalá
Publikováno v:
International Journal of Food Science & Technology. 45:2337-2344
This study was carried out with funds from the Spanish Projects AGL2007-62922 ⁄ALI, CM S-2009 ⁄AGR⁄ 1469 and CONSOLIDER-INGENIO CDS-2007-00063.
Publikováno v:
Grasas y Aceites; Vol. 61 No. 4 (2010); 333-340
Grasas y Aceites; Vol. 61 Núm. 4 (2010); 333-340
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 61, Iss 4, Pp 333-340 (2010)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites; Vol. 61 Núm. 4 (2010); 333-340
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 61, Iss 4, Pp 333-340 (2010)
Digital.CSIC. Repositorio Institucional del CSIC
instname
8 pages, 1 figure.-- Review.
[EN] The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures
[EN] The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures
Publikováno v:
Grasas y Aceites, Vol 60, Iss 2, Pp 155-160 (2009)
Grasas y Aceites; Vol. 60 No. 2 (2009); 155-160
Grasas y Aceites; Vol. 60 Núm. 2 (2009); 155-160
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites; Vol. 60 No. 2 (2009); 155-160
Grasas y Aceites; Vol. 60 Núm. 2 (2009); 155-160
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
6 pages, 5 figures, 5 tables.-- Review article.
[EN] Peroxide value and the determination of conjugated dienes by UV absorption at 232 nm are normally applied alternatively for the evaluation of primary oxidation compounds. The objective of this
[EN] Peroxide value and the determination of conjugated dienes by UV absorption at 232 nm are normally applied alternatively for the evaluation of primary oxidation compounds. The objective of this
Autor:
Susana Marmesat, Lourdes Pérez-Olleros, Francisco J. Sánchez-Muniz, Sara Bastida, Daniele Zulim Botega, Baltasar Ruiz-Roso
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Heated oils may contain potentially toxic altered compounds. A denatured carob fiber, very rich in non-extractable tannins (Exxenterol®), exhibits antioxidant activities in in vitro experiments. The present study was designed to evaluate in sunflowe
Publikováno v:
Grasas y Aceites, Vol 59, Iss 4, Pp 383-388 (2008)
Grasas y Aceites; Vol. 59 No. 4 (2008); 383-388
Grasas y Aceites; Vol. 59 Núm. 4 (2008); 383-388
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites; Vol. 59 No. 4 (2008); 383-388
Grasas y Aceites; Vol. 59 Núm. 4 (2008); 383-388
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
6 pages, 4 tables, 3 figures.
[EN] The detection of compounds giving information on the use of used frying oils as raw material in the production of biodiesel is of interest to guarantee the quality of the product. In this study, the most charac
[EN] The detection of compounds giving information on the use of used frying oils as raw material in the production of biodiesel is of interest to guarantee the quality of the product. In this study, the most charac