Results 11 to 20 of about 3,220 (140)

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

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

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

Socioeconomic inequalities in life expectancy and disability-free life expectancy among Chilean older adults: evidence from a longitudinal study

BMC Geriatrics, 2021
Background Chile has one of the longest life expectancies of Latin America. The country is characterised by an important macroeconomic growth and persisting socioeconomic inequalities. This study analyses socioeconomic differences in life expectancy (LE)
Ximena Moreno, Lydia Lera, Francisco Moreno, Cecilia Albala   +3 more
doaj   +1 more source

Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”

Grasas y Aceites, 2002
“Chorizo de cebolla” is a traditional sausage made in the north west of Spain. In four batches manufactured by artisanal methods and 4 manufactured by industrial ones the contents of total and free fatty acids were assessed throughout ripening, taking ...
Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo   +3 more
doaj   +1 more source

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

Grasas y Aceites, 2008
The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Rapid Detection of Foodborne ESBL-Producing Enterobacteriaceae Using MALDI-TOF Mass Spectrometry

Medical Sciences Forum, 2023
The proliferation of enterobacteria that produce extended spectrum β-lactamases (ESBLs) has become an important public health concern. The objective of this work was to optimize a phenotypic method for straightforward and rapid ESBL detection in strains ...
Ángel Alegría, Alberto Pintor-Cora, Daniela C. S. Ribeiro, Teresa M. López-Díaz, Jose M. Rodríguez-Calleja   +4 more
doaj   +1 more source

Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)

Grasas y Aceites, 2004
The total and free fatty acid contents were studied in ready for consumption samples of four different varieties of traditional dry-fermented sausages made in Galicia (NW of Spain): Chorizo gallego, Chorizo de cebolla, Androlla and Botillo.
Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo   +3 more
doaj   +1 more source

Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Microbial Biotechnology, 2022
Summary Phenylethanol (PE) and phenylethyl acetate (PEA) are commonly desired compounds in wine because of their rose‐like aroma. The yeast S. cerevisiae produces the PE either through de novo biosynthesis by shikimate pathway followed by the Ehrlich ...
Sebastián M. Tapia, Roberto Pérez‐Torrado, Ana Cristina Adam, Laura G. Macías, Eladio Barrio, Amparo Querol   +5 more
doaj   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source