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Results: 1-11 |
Results: 11
Interactions between fat and food during deep-frying
Authors: Dobarganes, C Marquez-Ruiz, G Velasco, J
Citation: C. Dobarganes et al., Interactions between fat and food during deep-frying, EUR J LIPID, 102(8-9), 2000, pp. 521-528
Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage
Authors: Heinzelmann, K Franke, K Velasco, J Marquez-Ruiz, G
Citation: K. Heinzelmann et al., Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage, EUR FOOD RE, 211(4), 2000, pp. 234-239
Evaluation of oxidation in dried microencapsulated fish oils by a combination of adsorption and size exclusion chromatography
Authors: Marquez-Ruiz, G Velasco, J Dobarganes, C
Citation: G. Marquez-ruiz et al., Evaluation of oxidation in dried microencapsulated fish oils by a combination of adsorption and size exclusion chromatography, EUR FOOD RE, 211(1), 2000, pp. 13-18
Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil
Authors: Wallace, JMW McCabe, AJ Robson, PJ Keogh, MK Murray, CA Kelly, PM Marquez-Ruiz, G McGlynn, H Gilmore, WS Strain, JJ
Citation: Jmw. Wallace et al., Bioavailability of n-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil, ANN NUTR M, 44(4), 2000, pp. 157-162
Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils
Authors: Velasco, J Dobarganes, MC Marquez-Ruiz, G
Citation: J. Velasco et al., Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils, GRASAS ACEI, 51(6), 2000, pp. 439-446
Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils
Authors: Velasco, J Dobarganes, MC Marquez-Ruiz, G
Citation: J. Velasco et al., Application of the accelerated test Rancimat to evaluate oxidative stability of dried microencapsulated oils, GRASAS ACEI, 51(4), 2000, pp. 261-267
Selection of methylation procedures for quantitation of short-chain glycerol-bound compounds formed during thermoxidation
Authors: Berdeaux, O Marquez-Ruiz, G Dobarganes, C
Citation: O. Berdeaux et al., Selection of methylation procedures for quantitation of short-chain glycerol-bound compounds formed during thermoxidation, J CHROMAT A, 863(2), 1999, pp. 171-181
Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature
Authors: Barrera-Arellano, D Ruiz-Mendez, V Marquez-Ruiz, G Dobarganes, C
Citation: D. Barrera-arellano et al., Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature, J SCI FOOD, 79(13), 1999, pp. 1923-1928
Characterization, quantitation and evolution of monoepoxy compounds formedin model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
Authors: Berdeaux, O Marquez-Ruiz, G Dobarganes, MC
Citation: O. Berdeaux et al., Characterization, quantitation and evolution of monoepoxy compounds formedin model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature, GRASAS ACEI, 50(1), 1999, pp. 53-59
Thermoxidative stability of triacylglycerols from mutant sunflower seeds
Authors: Marquez-Ruiz, G Garces, R Leon-Camacho, M Mancha, M
Citation: G. Marquez-ruiz et al., Thermoxidative stability of triacylglycerols from mutant sunflower seeds, J AM OIL CH, 76(10), 1999, pp. 1169-1174
Regulation of used frying fats and validity of quick tests for discarding the fats
Authors: Dobarganes, MC Marquez-Ruiz, G
Citation: Mc. Dobarganes et G. Marquez-ruiz, Regulation of used frying fats and validity of quick tests for discarding the fats, GRASAS ACEI, 49(3-4), 1998, pp. 331-335
Risultati: 1-11 |