Results 51 to 60 of about 313,928 (148)

Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits

Grasas y Aceites, 2001
Avocado (Persea americana Mill) pulp and seeds of the cultivar Fuerte, cultivated in the Northeast region of Brazil, were analysed for their proximate composition. The lipid contents of the pulp and seeds were 15.39% and 1.87%, respectively.
Pushkar S. Bora, Narendra Narain, Rosalynd V.M. Rocha, Marçal Queiroz Paulo   +3 more
doaj   +1 more source

Predicción del crecimiento de lactococcus lactis subsp. lactis en leche descremada estéril en función a la temperatura

Revista Científica, 2010
Diversos modelos matemáticos han sido desarrollados con el objeto de predecir el comportamiento de las poblaciones bacterianas en fase de crecimiento en condiciones controladas a nivel de laboratorio, muchos de estos han sido validados en condiciones de
Emiro Valbuena, José Barreiro, Edgar Sánchez, Gustavo Castro, Valero Kutchinskaya, Wilfido Briñez   +5 more
doaj  

Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

Grasas y Aceites, 2014
The fatty acid profile (total, neutral and polar lipids) and cholesterol and retinol contents of the intramuscular -Longissimus dorsi (LD) and Psoas major (PM)-, adipose -rump, covering Biceps femoris muscle, ventral and dorsal-, perirenal and hepatic ...
R. Domínguez, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Metabolic engineering of Saccharomyces cerevisiae for hydroxytyrosol overproduction directly from glucose

Microbial Biotechnology, 2022
Summary Hydroxytyrosol (HT) is one of the most powerful dietary antioxidants with numerous applications in different areas, including cosmetics, nutraceuticals and food.
Ricardo Bisquert, Andrés Planells‐Cárcel, Elena Valera‐García, José Manuel Guillamón, Sara Muñiz‐Calvo   +4 more
doaj   +1 more source

Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour

Grasas y Aceites, 2007
The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated.
J. C. Ferreyra, E. M. Kuskoski, M. T. Bordignon Luiz, D. Barrera Arellano, R. Fett   +4 more
doaj   +1 more source

Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage

Grasas y Aceites, 2006
Total fatty acids content was studied in three varieties of peppers (Arnoia, Fresno de la Vega and Los Valles-Benavente) in different commercial stages of ripening: green and red in the Arnoia variety and, green, breaker and red in the Fresno de la Vega ...
S. Martínez, A. Curros, J. Bermúdez, J. Carballo, I. Franco   +4 more
doaj   +1 more source

Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments [PDF]

, 2018
BACKGROUND: The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) were studied, as well as the
Cassani, Lucía Victoria, Gomez Zavaglia, Andrea, Moreira, Maria del Rosario, Quintana, Gabriel Sebastian   +3 more
core   +1 more source

Impact of a school-based intervention on nutritional education and physical activity in primary public schools in Chile (KIND) programme study protocol: cluster randomised controlled trial

BMC Public Health, 2016
Background Chile has suffered a fast increase in childhood obesity in the last 10 years. As a result, several school programmes have been implemented, however the effectiveness of these needs to be evaluated to identify and prioritize strategies to curve
Nelly Bustos, Sonia Olivares, Bárbara Leyton, Marcelo Cano, Cecilia Albala   +4 more
doaj   +1 more source

Influencia de la dieta sobre indicadores de calidad de carne de novillos con diferente composición de Bos taurus y Bos indicus [PDF]

, 2014
El objetivo de este trabajo fue evaluar la incidencia del componente índico sobre la calidad de carne y su interacción con sistemas de alimentación de alta productividad.
Carduza, A. M, García, Teresa Pilar, Grigioni, Gabriela Maria, Kloster, Andres María, Latimori, Néstor Juan   +4 more
core  

¿Son seguros los colorantes alimenticios nanoparticulados? Uso del modelo biológico in vivo Caenorhabditis elegans para evaluar su toxicidad aguda

Revista Española de Nutrición Humana y Dietética
Introducción: Este estudio explora los efectos toxicológicos de las nanopartículas de plata (AgNPs) y nanopartículas de óxido de hierro (Fe2O3NPs), que se utilizan como colorantes alimentarios (E-174 y E-172, respectivamente), al entrar en contacto con ...
Samuel Furones Hernández, Raúl Grau Meló, José Manuel Barat Baviera, Samuel Verdú Amat   +3 more
doaj   +1 more source