Results 11 to 20 of about 3,235 (164)

Deduction and study of the general equation that determines the quantity of non-eluted materials by gas chromatography. Analysis of abused oils

Grasas y Aceites, 1991
The general equation that determines the quantity of noneluted materials in a chromatographic separation is deduced. This equation permits the calculation of these materials when the internal standard is not pure and when interfering substances of the ...
A. Castellón Arnau
doaj   +1 more source

Almohadillas grasas

Revista Argentina de Radiología, 2011
Laura M Collado
doaj   +1 more source

Study of thermal behaviour and composition of oils for leather tanning

Grasas y Aceites, 2000
The leather industry uses fatty materials to give leather certain characteristics. Neatsfoot oil, a material with variable cost and disponibility, has been used traditionally.
R. Correa-Cabrera, A. Capote, M. A. Grompone   +2 more
doaj   +1 more source

Determination of the induction period of soybean oil - Correlation between the Rancimat and various analytical tests

Grasas y Aceites, 1992
The objective of this research work was to follow the evolution of peroxide, anisidine, totox. iodine and acid values and refractive index during the oxidation of soybean oil using the Rancimat method.
A. M. O. Rauen-Miguel, W. Esteves, D. Barrera-Arellano   +2 more
doaj   +1 more source

Colesterol e gorduras em alimentos brasileiros: implicações para a prevenção da aterosclerose Colesterol y grasas en alimentos brasileños: implicaciones en la prevención de la aterosclerosis Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis

Arquivos Brasileiros de Cardiologia, 2009
FUNDAMENTO: Para realização de inquérito alimentar e prescrição de dieta, faz-se necessário consultar tabelas de composição de alimentos. Entretanto, estas são limitadas quanto à descrição do conteúdo de ácidos graxos e colesterol, e não oferecem ...
Carlos Scherr, Jorge Pinto Ribeiro
doaj   +1 more source

Análisis del perfil de ácidos grasos y propiedades fisicoquímicas del aceite de palma de mil pesos (Oenocarpus Bataua)

Perspectivas en Nutrición Humana, 2020
Antecedentes: la palma de mil pesos (Oenocarpus bataua) es una especie promisoria, tanto por sus frutos ricos en aceite de excelente condición como por su especial adaptación a suelos pobres.
José Antonio Chaves Yela, Diana Paola Ortiz Tobar, Etthy Melissa Bahos Ordoñez, Gabriela Andrea Ordoñez Forero, Diana Carolina Villota Padilla   +4 more
doaj   +1 more source

Evaluación de propiedades fisicoquímicas de aceite de girasol (Helianthus annuus) adicionado con extracto de achiote (Bixa orellana) durante calentamiento en horno microondas

Perspectivas en Nutrición Humana, 2016
Antecedentes: la cocción de alimentos en horno microondas es una tendencia en aumento en la población en general, sin que se tenga en cuenta el efecto sobre su calidad.
Julie Naranjo1; Yenny Dueñas, Obradith Caicedo, Arjuna Castrillón   +2 more
doaj   +1 more source

Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage

Grasas y Aceites, 2002
Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S): 5.2 for sunflower oil, 3.,4 for canola rapeseed oil, 0.4 for a blend of palm oleic and canola rapeseed oil (80:20), and 0.3 for palm olein were assayed for stability of
L. Masson, P. Robert, M. C. Dobarganes, C. Urra, N. Romero, J. Ortiz, E. Goicoechea, P. Pérez, M. Salamé, R. Torres   +9 more
doaj   +1 more source

Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín - Colombia

Perspectivas en Nutrición Humana, 2014
Antecedentes: el perfil de ácidos grasos en los aceites de cocina tiene repercusiones en la salud humana. Objetivo: determinar el perfil de ácidos grasos de algunos aceites de empleo casero, previo uso.
Claudia María Ramírez Botero1; , Briana Davahiva Gómez Ramírez1; , Julián Paul Martínez Galán2; , Luz Margarita Cardona Zuleta3   +3 more
doaj   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, EarlyView.
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