Results 31 to 40 of about 10,464 (163)
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
doaj +1 more source
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
wiley +1 more source
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
doaj +1 more source
Reciclando conocimientos en TICs: herramientas online y offline para su utilización en la enseñanza virtual y en la coordinación docente [PDF]
, 2015 El profesorado de nuestra Facultad ha ido solicitando la realización de cursos formativos sobre las nuevas tecnologías y profundizar en las herramientas más habituales, sobre todo, con las posibilidades que ofrece el Campus Virtual.
Barrero, Andrés +3 more
core
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
wiley +1 more source
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
doaj +1 more source
Optimization of a portable NIR device for the optical supervision of milk coagulation process [PDF]
, 2011 The coagulation of milk is the fundamental process in cheese-making, which is based on a gel formation as consequence of physicochemical changes taking place in the casein micelles.
Barreiro Elorza, Pilar +3 more
core +1 more source
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
doaj +1 more source
Características palinológicas y fisicoquímicas de tres tipos de mieles uniflorales del centro de Argentina [PDF]
, 2006 Se estudiaron las características de 59 mieles monoflorales de Condalia microphylla Cav. (“piquillín”), Centaurea solstitialis L. (“abrepuño amarillo”) y Prosopis spp., provenientes de La Pampa, Argentina. Se determinaron caracteres polínicos (abundancia
Naab, O.A. +2 more
core +2 more sources
Qualidade da silagem de híbridos de milho em função do ponto de colheita
Semina: Ciências Agrárias, 2020 O objetivo do trabalho foi avaliar a produção de matéria seca de diferentes híbridos de milho, a bromatologia da planta no momento da ensilagem bem como a participação dos componentes estruturais da planta nos diferentes estádios fenológicos.
Mikael Neumann +7 more
doaj +1 more source