Results 1 to 10 of about 3,034 (177)
Exploring the Neuroprotective Effects of Grape Seed Procyanidins on Amyloid-β-Induced Toxicity in Caenorhabditis elegans [PDF]
FoodsAlzheimer’s disease (AD), a major neurodegenerative disorder, is characterized by the progressive accumulation of amyloid-β (Aβ) plaques, leading to cognitive decline. Despite the existing treatments, their limited efficacy highlights the urgent need for
Susana González-Manzano +5 more
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Analytical study of the composition of fatty acid of mustard and mustard sauces.
Grasas y Aceites, 1999 In order to characterise mustard (whole seed or flour), mustard sauces with grain and mustard sauces in relation to their base seed, the concentrations of fatty acid were determinated by gas chromatography (GC).
E. López Argüello +2 more
doaj +1 more source
Fatty acid composition of corn's tocosh lipidie fraction
Grasas y Aceites, 1994 Corn's tocosh is a food consumed by children and adults in the andine region of Callejón de Huaylas in Peru, Germination and fermentation phenomena produced during its elaboration contribute to modify the chemical composition of the original corn; that ...
Z. Honorio Durand +2 more
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Variations on nutritive value of Jijona nougat in suprema, extra and popular qualities.
Grasas y Aceites, 1997 In this paper, the nutritive value of the three qualities of Jijona- Nougat has been analysed. These qualities are regulated by the Spanish Regulations for Nougat and Marzipan (Reglamentación Técnico-Sanitaria para Turrones y Mazapanes), (Real Decreto ...
G. Blázquez Abellán +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
doaj +1 more source
Grasas y Aceites, 1999 In this paper, a study of the fat content, and the index and degree of acidity and iodine index has been carried out in twenty four samples belonging to Alicante nougat and Jijona nougat in the Supreme and Extra qualities, which are regulated by the ...
G. Blázquez-Aballan +2 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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Gamificación y otras estrategias docentes en seminarios y prácticas de laboratorio de la asignatura Nutrición y Bromatología [PDF]
, 2018 Durante el curso 2018/2019 se ha realizado un ciclo de mejora en la asignatura Nutrición y Bromatología en la partes correspondientes a los seminarios y prácticas de laboratorio.
Hernández Hierro, José Miguel
core +1 more source
Caractères analytiques des vins de l'appellation espagnole de "la Contraviesa"
OENO One, 1990 Dix-neuf vins du même millésime (1987) de la région de l'Alpujarra (Granada) ont été analysés par des dosages oenologiques classiques. Les résultats montrent que ces vins sont caractérisés par certains défauts technologiques favorisés par une mauvaise ...
Manuel Olalla +3 more
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Grasas y Aceites, 1991 A fast method for the separation of neutral lipid classes of bee-collected pollen by isocratic HPLC is described using ultraviolet detection at 206 nm and direct injection of the sample into a silica column. The mobile phase was n-hexane-2-propanolacetic
S. Muniategui +4 more
doaj +1 more source