Results 51 to 60 of about 413 (131)
Resistant starch: an indigestible fraction of foods
Grasas y Aceites, 1991 Resistant starch (RS), the dietary starch that scape digestion in the small intestine, can yields up to 20% of the starch in cereal and legume products.
F. Saura Calixto, R Abia
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Review of the levels of trans fatty acids reported in different food products
Grasas y Aceites, 2007 In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes.
V. Griguol +2 more
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Bioaccesibilidad de minerales en alimentos elaborados con premezclas comerciales libres de gluten
Revista Española de Nutrición Humana y Dietética, 2019 Introducción: En Argentina la enfermedad celíaca tiene una prevalencia de 1% a 2%. El único tratamiento efectivo para esta patología es una dieta permanente libre de gluten. La misma puede conducir a posibles deficiencias de algunos nutrientes.
Maria Julieta Binaghi +2 more
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Sensors, 2018 Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined.
Berta Baca-Bocanegra +3 more
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CLA antioxidant or prooxidant?
Grasas y Aceites, 2000 The conjugated linoleic acid (CLA) is a term referred to a mixture of positional and geometrical isomers of linoleic acid with double conjugated bonds in carbon atoms 10 and 12 or 9 and 11 with all of the possible cis and trans combinations.
S. Cruz Pardos +2 more
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Foods, 2019 Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and ...
María Luisa Escudero-Gilete +4 more
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Analytical methods of oxysterol determination
Grasas y Aceites, 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.
F. Guardiola +3 more
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Quality control during repeated fryings
Grasas y Aceites, 1998 Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under ...
C. Cuesta, F. J. Sánchez-Muniz
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Grasas y Aceites, 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.
F. Guardiola +3 more
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Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems
Foods, 2016 Enteral formulas are foods designed for medical uses to feed patients who are unable to eat normally. They are prepared by mixing proteins, amino acids, carbohydrates and fats and submitted to sterilization.
Silvia Pastoriza +3 more
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