Results 11 to 20 of about 21,614 (217)
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
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Las grasas en la alimentación [PDF]
Las grasas constituyen un nutriente esencial en la alimentación humana, debido a su papel como fuente de energía, elemento estructural y regulador. Su digestión es un proceso complejo, en el cual participan diferentes lipasas y sustancias emulsionantes ...
Farran, Andreu
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Avances recientes en la formulación de grasas a base de plantas como sustituto de la manteca de cerdo [PDF]
, 2022 Lard is one of the main animal fats used as shortening and frying medium. Religious prohibitions and negative health perceptions regarding animal fats have caused concerns about the consumption of lard among communities living around the world.
Yanty, N.A.M. +3 more
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Propuesta de un índice de calidad de grasas (ICG) [PDF]
, 2015 This paper presents the concept of the fat quality index (FQI), which is based and established in pursuancet of the current food regulations. It is a numerical value representing the correlated information of all parameters that provide the definition of
Márquez-López, E. +3 more
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Estabilidad y utilización de nitrógeno en aceites y grasas. [PDF]
, 1998 The oxidative rancidity is, without a doubt, the main cause of the deterioration of fats and oils, and defines the shelf life of this type of products. Therefore, the stability (resistance against oxidation) has come to be one of the factors which worry ...
Barrera Arellano, Daniel
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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
Acrylamide in fried potatoes: An updated review
Grasas y Aceites, 2007 The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied
Lilia Masson +7 more
doaj +1 more source
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
Galletas con grasas cero trans a base de soja formuladas usando una red neuronal artificial [PDF]
, 2018 This study applied Artificial Neural Network (ANN) technology to formulate zero trans fat blends derived from soybeans and to evaluate their performance when applied to the processing of sweet laminated biscuits.
Nogueira, A. C. +9 more
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