Results 31 to 40 of about 16,186 (226)
Propiedades reológicas de las grasas de cupuaçu y del cacao [PDF]
, 2004 Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties ...
Gioielli, L. A. +2 more
core +2 more sources
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 +9 more
doaj +1 more source
Interacciones físicas entre grasas de cupuassu y cacao [PDF]
, 2003 Cupuassu (Theobroma grandiflorum, Sterculiaceae) is an Amazonian native fruit and nowadays is cultivated only in Amazonian region. The seeds that come to about 16% of the dry weight can be used to derive a cocoa butter like product and the content of fat
Gioielli, L. A. +2 more
core +2 more sources
Perspectivas en Nutrición Humana, 2018 Antecedentes: estudios previos reportan la presencia de grasas saturadas y grasas trans en productos de panadería, relacionadas con enfermedades crónicas no transmisibles.
Sofía Turbay Ceballos +5 more
doaj +1 more source
Effect of packing conditions on the acrylamide content in black ripe olives
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4635-4642, June 2026.Abstract BACKGROUND Black ripe olives are considered a ‘low‐acid canned food’ and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the
Mercedes Brenes‐Álvarez +2 more
wiley +1 more source
Aplicación de la cromatografía de gases a elevada temperatura en el análisis de aceites y grasas de fritura [PDF]
, 2010 The determination of polar compounds is the most commonly applied technique in the analysis of used frying fats and oils. High-temperature gas chromatography allows for a quantitative determination of oxidized monomeric FAME and dimeric FAME thus giving ...
Marmesat, S. +3 more
core +2 more sources
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 +9 more
wiley +1 more source
Diferenciación de acilgliceroles parciales derivados de diferentes grasas animales mediante técnicas de EA-IRMS y GCMS [PDF]
, 2016 A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS).
Marikkar, J. M.N. +2 more
core +2 more sources
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 +3 more
wiley +1 more source
Análisis de aceites y grasas de fritura para producción de biodiesel [PDF]
, 2008 Used frying fats and oils with highly variable and uncontrolled quality are used for the production of biodiesel . The objective of this study was to define the analytical methods useful to obtaining information on the quality of the used frying oils as ...
Marmesat, S. +3 more
core +2 more sources