Results 21 to 30 of about 1,160 (114)
Grasas y Aceites, 1992 An spectroscopy method to fast determination of the degree of unsaturation of oils and fats is described by measurement of intensity of the olefinic band at 3007 cm-1 Using SNGLE program, the peak heigt and peak area and also 1st derivate and 2nd ...
S. Muniategui, P. Paseiro, J. Simal
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Foods, 2020 For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils.
M. Pilar Segura-Borrego +4 more
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Comparison of different solvents for determination of fat in liver
Grasas y Aceites, 1996 The efficiency of different organic solvents for extraction the fat of pork and veal liver were compared. Soxhlet extraction for 8 hours with n-Hexane: dichloromethane (1:1) was selected. Cv% was 1.9%.
S. T. Carril González-Barros +3 more
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Geriatrics &Gerontology International, Volume 26, Issue 3, March 2026.We analyzed the impact of socioeconomic status on the diet of 192 older adults. Results reveal significant disparities in macronutrient intake, suggesting that health promotion strategies must consider the socioeconomic context to be effective. ABSTRACT Background Unhealthy lifestyles and poor dietary habits pose a major challenge to global public ...
Ana María Murillo‐Zaldívar +6 more
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Grasas y Aceites, 1993 The alteration of a sunflower oil used in 75 repeated deep fat frying of potatoes performed with addition of unused oil every 4-5 fryings with the aim to keep constant the proportion food/oil in 500 g / 3 liters, was evaluated by column and high ...
O. Cuesta +4 more
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Journal of Applied Entomology, Volume 150, Issue 2, Page 254-264, March 2026.ABSTRACT The olive fly (Bactrocera oleae (Rossi)), the major pest of olives, primarily recognises visual, olfactory, acoustic, gustatory and tactile signals that regulate its behavioural activity, courtship and reproductive success, as well as the search for ideal conditions for its offspring.
Antonio González‐Fernández +6 more
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FT-IR spectroscopy as a tool for the study of the quality of processed meat products
Grasas y Aceites, 1994 Attenuated total reflectance Fourier transform infrared spectroscopy has been used to characterize processed meat products. Proteins were estimated through the amide I band centered at 1650 cm-1 and lipids through the carbonyl stretching band at 1735 cm ...
M. Antonia Murcia +2 more
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Grasas y Aceites, 1994 To study the effect of freezing and different thawing methods on the moisture, fat an fatty acid content of fried sardines, fresh sardine fillets were first frozen and then some were thawed either in a refrigerator at 4°C or in a microwave over prior to ...
M. E. Álvsarez-Pontes +3 more
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Lipidic components oxidation and hexanal formation during the curing of saucisson
Grasas y Aceites, 1992 It has studied formation of alcanals of low weight (C3-C6) during the curing of standard Saucisson manufactured in pilot plant. Aldehydes content have been compared to others obtained in three batches of industrial process (I, II and III).
J. Chasco, M. J. Beriain, J. Bello
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Chemistry &Biodiversity, Volume 22, Issue 12, December 2025.A study of the physicochemical composition and nutritional value of traditional pea varieties from the Canary Islands that are preserved in the Tenerife germplasm bank. ABSTRACT The Canary Islands have a wide variety of pea landraces (Pisum sativum L.), preserved by the Tenerife Genebank, with diverse phenotypes and geographic origins.
María Ivars Pineda +8 more
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