Results 31 to 40 of about 29,347 (226)

Memoria 2004: Instituto de la Grasa

, 2005
150 p ...
CSIC - Instituto de la Grasa (IG)
core   +1 more source

Memoria de actividades 2019: Instituto de la Grasa

, 2020
98 ...
CSIC - Instituto de la Grasa (IG)
core   +1 more source

Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils

Grasas y Aceites, 2016
The composition and distribution of fatty acids in triacylglycerol (TAG) molecules are commonly considered as factors that determine the physical properties of a given oil or fat.
M. A. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas   +3 more
doaj   +1 more source

Memoria 2008: Instituto de la Grasa

, 2009
151 p ...
CSIC - Instituto de la Grasa (IG)
core   +1 more source

Bitter phenolic glucosides from seeds of olive (Olea europaea )

Grasas y Aceites, 1994
From the seeds of Olea europaea, three known glucosides, salidroside (tyrosol-glucose), nüzhenide (glucose-elenolic acid-glucosetyrosol) and nüzhenide-oleoside have been isolated as well as two new secoiridoid glucosides with tyrosol, elenolic acid and ...
R. Maestro-Durán, R León Cabello, V. Ruíz-Gutiérrez, P. Fiestas, A. Vázquez-Roncero   +4 more
doaj   +1 more source

Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation

Grasas y Aceites, 2009
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.
S. Marmesat, A. Morales, J. Velasco, M. V. Ruiz-Méndez, M. C. Dobarganes   +4 more
doaj   +1 more source

Lupin (Lupinus angustifolius) as a Protein‐Rich Emerging Crop Adapted to Uruguay: Nutritional and Functional Potential

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy, Jessica Báez, Victoria Olt, Adriana Maite Fernández‐Fernández, Natalia Martínez, Bruno Irigaray, Javier Silva, Mariela Pistón, Daniel Vázquez, Alejandra Medrano   +9 more
wiley   +1 more source

Memoria de actividades 2017: Instituto de la Grasa

, 2017
167 ...
CSIC - Instituto de la Grasa (IG)
core   +1 more source

Study of new procedures of elaboration of alkalitreated green table olives, not fermented, preserved by heat treatments

Grasas y Aceites, 2007
Two new procedures for the elaboration of alkali-treated green table olives, without fermentation, preserved by sterilization or pasteurization were studied. In each case, the aim was to obtain a product with good quality and guaranteed safety.
Francisco Javier Casado, Antonio Higinio Sánchez, Luis Rejano, Alfredo Montaño   +3 more
doaj   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4312-4319, May 2026.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source