Results 21 to 30 of about 2,094,495 (266)

Influence of the deep fat frying process on the lipid profile of the fat contained in the “french” type fried potato using palm olein

Grasas y Aceites, 2010
The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type “french” (Solanum tuberosum) using palm oil. This marked the first fat fraction
J. Marcano, Y. La Rosa, N. Salinas
doaj   +1 more source

Determination of Polar Compounds in Guava Leaves Infusions and Ultrasound Aqueous Extract by HPLC-ESI-MS

Journal of Chemistry, 2015
Literature lacks publications about polar compounds content in infusion or guava leaves tea. Because of that, a comparison between different times of infusion and a conventional ultrasound aqueous extract was carried out.
Elixabet Díaz-de-Cerio, Vito Verardo, Ana María Gómez-Caravaca, Alberto Fernández-Gutiérrez, Antonio Segura-Carretero   +4 more
doaj   +1 more source

Performance of polyunsaturated oils during frying of potatoes in fast food shops: Formation of new compounds and correlations between analytical methods.

Grasas y Aceites, 1997
In this study, different analytical methods, i.e. polar compounds, polar compound distribution, free fatty acids, peroxide value, conjugated dienes and trienes, oxidized fatty acids, viscosity and oxifrit-test, are applied to samples of both initial ...
L. Masson, P. Robert, N. Romero, M. Izaurieta, S. Valenzuela, J. Ortiz, M. C. Dobarganes   +6 more
doaj   +1 more source

Quality control of used frying fats. Validity of quick tests to substitute polar compound determination

Grasas y Aceites, 1995
In this paper, substitution of polar compound quantitation by quick tests for discarding used frying fats according to official regulation, is evaluated.
M. C. Dobarganes, G. Márquez-Ruiz
doaj   +1 more source

Ichnodiversity in the eastern Canadian Arctic in the context of polar microbioerosion patterns

, 2022
Studies of marine microbioerosion in polar environments are scarce. They include our recent investigations of bioerosion traces preserved in sessile balanid skeletons from the Arctic Svalbard archipelago and the Antarctic Ross Sea.
Wisshak, Max, Edinger, Evan N., Freiwald, André, Meyer, Neele, Azetsu-Scott, Kumiko   +4 more
core   +1 more source

Evaluation of Retention Mechanisms of Polar Compounds on Polar Stationary Phases Based on Type C Silica

Separations
Polar compounds can be separated on polar stationary phases attached on the surface of silica hydride (Type C silica). Although aqueous normal phase (ANP) chromatography has been used to denote this mode of separation, there have been no detailed studies
Minzhu Zou, Yong Guo
doaj   +1 more source

Polar bear depredation of a thick-billed murre fledgling in open water at Prince Leopold Island, Nunavut

, 2022
Sea-ice distribution and duration are declining across the circumpolar range of the polar bear (Ursus maritimus), resulting in a reduced access to ice-obligate seals, its primary prey.
Di Corrado, Christopher, Franco, João, Obbard, Martyn E., Wise, Boris, Pimenta, Roger   +4 more
core   +1 more source

Polar Research’s referees

, 2010
It is once again time to thank all the scientists— not only those whose names are printed on the following pages—who have kindly served as referees for Polar Research during the last couple of ...
Goldman, Helle V.
core   +1 more source

Measurement of loss rates of organic compounds in snow using in situ experiments and isotopically labelled compounds

, 2012
Organic molecular marker compounds are widely used to identify emissions from anthropogenic and biogenic air pollution sources in atmospheric samples and in deposition.
Martin M. Shafer, Schauer, James J., Shafer, Martin M., James J. Schauer, Michael H. Bergin, von Schneidemesser, Erika, Bergin, Michael H., Erika von Schneidemesser   +7 more
core   +1 more source

Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

Grasas y Aceites, 2012
Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions.
O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes   +3 more
doaj   +1 more source