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Evaluation of the performance of Frying Oils using an ultrasonic technique

Author(s): Izbaim, D. | Faiz, B. | Moudden, A. | Taifi, N. | Aboudaoud, I.
Orujos de dos fases almacenados en balsas

Author(s): Ramos Hinojosa, Álvaro E. | Ruiz Méndez, Mª Victoria
Effectiveness of added natural antioxidants in sunflower oil

Author(s): Carelli, Amalia A. | Franco, Indira C. | Crapiste, Guillermo H.
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

Author(s): Baiano, Antonietta | Gomes, Tommaso | Caponio, Francesco
Application of high-temperature gas chromatography to the analysis of used frying fats

Author(s): Aguirre, M. | Marmesat, S. | Ruiz Méndez, M. V. | Dobarganes, M. C.
Evolution of the quality of the oil and the product in semi-industrial frying

Author(s): Beatriz, M. | Oliveira, P. P. | Ferreira, Margarida A.
A simple procedure to evaluate the performance of fats and oils at frying temperatures.

Author(s): Barrera-Arellano, D. | Márquez-Ruiz, G. | Dobarganes, M. O.
Ingesta y evolución ponderal de ratas alimentadas con diferentes aceites crudos y fritos

Author(s): Pérez-Granados, A. M. | Vaquero, M. P. | Navarro, M. P.
Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying.

Author(s): Tsaknis, John | Spiliotis, Vasilis | Lalas, Stavros | Gergis, Vlasis | Dourtoglou, Vasilis
Introducción al estudio de la alteración de la semilla de girasol durante su almacenamiento

Author(s): Otero Mateos, I. | Casimiro-Soriguer Escofet, J. L. | Romero Guzmán, F. | Pereda Marín, J.
Changes in pumpkin seed oil during heating

Author(s): Lazos, Evangelos S. | Tsaknis, Jhon | Bante, Maria
Alteración termoxidativa en un aceite de girasol utilizado en 75 frituras de patatas

Author(s): Cuesta, O. | Sánchez-Muniz, F. J. | López-Varela, S. | Garrido-Polonio, María C. | García Diz, L.
Changes in composition and quality of sunflower oils during extraction and degumming

Author(s): Brevedan, M. I.V. | Carelli, A. A. | Crapiste, G. H.
Estabilidad de papas crisps sometidas a diferentes condiciones de almacenamiento

Author(s): Masson, Lilia | Urra, Carlos | Izaurieta, Macarena | Ortiz, Jaime | Robert, Paz | Romero, Nalda | Wittig, Emma
Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils

Author(s): Damechki, Mayada | Sotiropoulou, Sofia | Tsimidou, Maria
Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento

Author(s): Robert, Paz | Masson, Lilia | Romero, Nalda | Dobarganes, M C | Izaurieta, Macarena | Ortíz, Jaime | Wittig, Emma
Stability of potato chip fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage

Author(s): Masson, L. | Robert, P. | Dobarganes, M. C. | Urra, C. | Romero, N. | Ortiz, J. | Goicoechea, E. | Pérez, P. | Salamé, M. | Torres, R.
Deterioro de aceite de soja parcialmente hidrogenado empleado en la fritura de un alimento cárnico

Author(s): Daniela Juárez, María | Masson, Lilia | Sammán, Norma
Chemical composition of olive oils of the cultivar Colombaia

Author(s): Boggia, R. | Evangelisti, F. | Rossi, N. | Salvadeo, P. | Zunin, P.
A rapid method for determination of polar compounds in used frying fats and oils

Author(s): Marmesat, S. | Velasco, J. | Márquez-Ruiz, G. | Dobarganes, M.C.
Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

Author(s): Rodrigues Machado, Eliana | Marmesat, Susana | Abrantes, Shirley | Dobarganes, Carmen
Analysis of used frying fats for biodiesel production

Author(s): Ruiz-Méndez, M. V. | Marmesat, S. | Liotta, A. | Dobarganes, M. C.
Effects of Punica granatum on milk-induced leucocytosis and eosinophilia in mice

Author(s): Sunil NIRMAL | Surekha BARWAL | Vipul DHASADE | Anuja PATIL
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