Results 1 to 10 of about 16,186 (226)
Dehydrated soup cubes fatty components characterization [PDF]
Grasas y Aceites, 1999 Fats represent a major part of the weight of dehydrated soup cubes. As these products are stored at room temperature, the fatty components should show no partial melting during the Summer months.
R. Correa-Cabrera +3 more
doaj +3 more sources
GRASAS VEGETALES EN COSMETOLOGÍA
Revista Boliviana De Quimica, 2021 Las formulaciones cosméticas para el cuidado de la piel y el maquillaje son generalmente mezclas complejas y todos sus componentes influyen en su eficacia. Debido a su afinidad con la piel humana, los aceites y los ingredientes grasos son componentes esenciales.
Frédéric Bonte
exaly +2 more sources
CINCUENTENARIO DE «GRASAS Y ACEITES»
Grasas y Aceites, 2000 Peer ...
Antonio Garrido Fernández
doaj +3 more sources
Injerto de grasa y Ritidectomia [PDF]
Cirugía Plástica Ibero-Latinoamericana, 1988 intro_obj: En este trabajo se expone por los autores, la importancia que tiene la inyeccion de grasa para el rejuvenecimiento facial, citando la técnica e instrumental, de diseño personal que emplean. Este tratamiento puede asociarse al 'lifting' de cara y cuello según las necesidades del caso, lográndose modificar el contorno facial y una mejoría de ...
Chajchir, A. +3 more
openaire +3 more sources
Comparative study of oil deterioration during the storage of hake liver and its oil
Grasas y Aceites, 2004 Hake liver (Merluccis hubbsi) is a by-product of the fillet industry and is used as a source of oil . In the present paper the oil content of livers stored at 4ºC and -20ºC is studied compared to that of the oil extracted from livers and stored under the
M. A. Grompone +3 more
doaj +1 more source
Determination of lipoxygenase activity in hake liver
Grasas y Aceites, 2005 Different studies were conducted to confirm the presence of active lipoxygenases in hake liver. These enzymes may be responsible for the rapid oxidation of oil contained in the liver.
Lucía Margenat +2 more
doaj +1 more source
Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow
Grasas y Aceites, 2018 Due to the difficulty in determining polar compounds (PC) using the IUPAC method 2.507, simple and low cost devices for in situ determinations, such as Viscofrit, are commercialized for fried food processing establishments.
N. Segura +3 more
doaj +1 more source
Effect of vacuum thermoxidation on sunflower oil
Heliyon, 2019 In recent years vacuum frying was developed as an alternative methodology to traditional frying.In this study, sunflower oil thermoxidation was evaluated using conventional process conditions (180 °C and atmospheric pressure) and vacuum technology ...
Nadia Segura +2 more
doaj +1 more source
Oxidative stability and tocopherol concentration of canola oil extracted using supercritical CO2
Grasas y Aceites, 2006 In this work the characteristics of canola seed oil extracted using supercritical CO2 under different conditions and its oxidative stability were analyzed and compared with those corresponding to the oil extracted with hexane.
Iván Jachmanián +3 more
doaj +1 more source