Results 11 to 20 of about 16,186 (226)
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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Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma [PDF]
, 2021 The seasonal effects on the fatty acid composition of triacylglycerol (TAG) and phospholipid (PL) in the muscle and liver of male Salmo trutta macrostigma were determined using the gas chromatographic (GC) method.
Başhan, 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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Poliésteres de sacarosa de grasas de aves de corral como emulsionantes no-iónicos [PDF]
, 2000 Poultry fats are rich in palmitic and oleic acids are produced as by-products from poultry industries. These fats can be utilized in the preparation of emulsifiers.
Megahed, Mohamed G.
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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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Biotecnología de lípidos: Uso de lipasas para la modificación estructural de grasas y aceites [PDF]
, 1994 The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties.
Nieto, Susana, Valenzuela, Alfonso
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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
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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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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
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