Results 1 to 10 of about 2,278,755 (236)
Effect of lipid damages on processed fish quality.
Grasas y Aceites, 1999 Marine species constitute a food group recognised as being easily damaged during the technological processing. Between the different damage pathways that can act on a marine food, a big attention has been given to the oxidation ability of lipids, as a ...
Santiago P. Augbourg
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Grasas y Aceites, 1995 This review focuses on the mechanisms of formation of oxysterols and factors that influence on their formation and content in foods. Aspects of growing interest because of the numerous biological effects reported for these compounds.
F. Guardiola +3 more
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Extraction and clean-up of pesticides from fatty samples
Grasas y Aceites, 2000 The extraction of pesticides from fatty samples is a problem extensively studied. In this paper, the main techniques for the extraction of pesticides from fatty samples are reviewed.
M. López-Mesas, M. Crespi
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Immunomodulation carried out by dietary fatty acids in experimental animals and humans
Grasas y Aceites, 2000 Several studies have reported that fatty acids act as modulatory agents of immune response of experimental animals and humans. In this paper, we do and overview of the performed studies by using of unsaturated fatty acids and their influence on several ...
M. A. de Pablo Martínez +4 more
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How to review a scientific paper
Zaštita Materijala, 2017 A review process is a key factor which ensures reliable and accurate presentation of new, useful, and original scientific knowledge to the public. Despite of many shortcomings which this evaluation of scientific work has, it is still an indispensable ...
Aleksandar Dekanski +2 more
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Influence of the enzymatic treatment on the quality of vegetable oils
Grasas y Aceites, 1998 In this paper the effects of the enzymatic treatment on the quality and composition of vegetable edible oils are revised. Stability and refinability related aspects of oils from seeds, olive and other fruits are presented, so as an organoleptic ...
J. Sineiro, H. Domínguez, M. J. Núñez
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CLA antioxidant or prooxidant?
Grasas y Aceites, 2000 The conjugated linoleic acid (CLA) is a term referred to a mixture of positional and geometrical isomers of linoleic acid with double conjugated bonds in carbon atoms 10 and 12 or 9 and 11 with all of the possible cis and trans combinations.
S. Cruz Pardos +2 more
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Lactic acid bacteria in table olive fermentations
Grasas y Aceites, 1997 The paper reviews the characteristics for the lactic acid bacteria (LAB) growth in the three main table olive types in the international trade. The only typical spontaneous lactic process is that followed in the Spanish-style green olives.
M. C. Durán Quintana +4 more
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Echocardiographic Imaging in Transcatheter Structural Intervention: An AAE Review Paper. [PDF]
JACC Asia, 2023 Raja Shariff RE +13 more
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