Results 31 to 40 of about 22,047 (177)
Perspectivas en Nutrición Humana, 2014 Antecedentes: las condiciones de fritura afectan la proporción de ácidos grasos de alimentos fritos. Objetivo: determinar el efecto de las condiciones de fritura sobre la composición de ácidos grasos saturados, monoinsaturados, poliinsaturados y trans en
Briana Davahiva Gómez Ramírez +2 more
doaj +1 more source
Revista Politécnica, 2021 En la presente investigación se buscó evaluar la tecnología “Biowish Remediate” en la biodegradación de grasas de origen animal presentes en suelos, lo cual se realizó en tres fases metodológicas: caracterización de parámetros fisicoquímicos y ...
Karina Paola Torres-Cervera +3 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
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
Cálculo del valor ToTox en grasas comestibles [PDF]
, 2023 La oxidación de las grasas se produce como resultado de reacciones de lipólisis o enranciamiento hidrolítico y de reacciones de oxidación, fenómeno conocido como enranciamiento oxidativo o autooxidación.
Fuentes López, Cristina +1 more
core
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
Degradación in situ de semilla y aceite de girasol (Helianthus annuus)
Ecosistemas y Recursos AgropecuariosEl objetivo del estudio fue evaluar el efecto de la inclusión de aceite (2 y 4%) y semilla de girasol (18%) sobre la degradabilidad in situ de la materia seca (DISMS), la fibra detergente neutro (DISFDN), la fibra detergente ácida (DISFDA) y el pH ...
Nicolás Torres-Salado +5 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; +3 more
doaj +1 more source
The high‐density lipoprotein lipidome in metabolic syndrome: A systematic review
European Journal of Clinical Investigation, Volume 56, Issue 4, April 2026.This graphical abstract illustrates the high‐density lipoprotein (HDL) lipidome remodelling in metabolic syndrome (MetS) when compared to control subjects. Alterations occur in both HDL surface and core lipids. On the one hand, surface lipids such as phosphatidylinositol and triacylglycerides are higher in MetS, while free cholesterol, sphingomyelin ...
Elena Grao‐Cruces +6 more
wiley +1 more source
Evaluación de ácidos grasos en aceites vegetales, grasas y alimentos ricos en grasas de consumo habitual en Egipto [PDF]
, 2001 Forty-one individual food samples were analyzed for their fatty acid contents by gas-liquid chromatography using capillary tubes. The samples belonged to 5 different food groups and included vegetable oils, butter & ghee, animal fats, dairy products ...
Ali, Mahmoud +4 more
core +1 more source