Search Results - "Dobarganes, Carmen"

Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying by Marmesat, Susana, Morales, Arturo, Velasco, Joaquín, Carmen Dobarganes, M.

“…► Influence of FA composition on sunflower oil performance was clarified using selected samples. ► Polymer formation followed zero-order kinetics independently…”
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Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in refined vegetable oils by Morales, Arturo, Marmesat, Susana, Dobarganes, M. Carmen, Márquez-Ruiz, Gloria, Velasco, Joaquín

“…► Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in oils by HPLC-UV. ► Derivatization into FAMEs with NaOMe in TBME at room T seemed to be…”
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Evaporative light scattering detector in normal-phase high-performance liquid chromatography determination of FAME oxidation products by Morales, Arturo, Marmesat, Susana, Dobarganes, M. Carmen, Márquez-Ruiz, Gloria, Velasco, Joaquín

“…► Coupling of ELS in NP-HPLC–UV provides useful complementary analytical information in the analysis of FAME oxidation products. ► Quantitative analysis of…”
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Quality of used frying fats and oils: comparison of rapid tests based on chemical and physical oil properties by Marmesat, Susana, Rodrigues, Eliana, Velasco, Joaquín, Dobarganes, Carmen

“…Most of the present regulations or guidelines on used frying fats and oils for human consumption establish that the content of polar compounds should not be…”
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Intake and home use of olive oil or mixed oils in relation to healthy lifestyles in a Mediterranean population. Findings from the prospective Pizarra study by Soriguer, Federico, Almaraz, M. Cruz, García-Almeida, J. M., Cardona, Isabel, Linares, Francisca, Morcillo, Sonsoles, García-Escobar, Eva, Dobarganes, M. Carmen, Olveira, Gabriel, Hernando, Virginia, Valdes, Sergio, Ruiz-de-Adana, M. Soledad, Esteva, Isabel, Rojo-Martínez, Gemma

“…Discordances exist in epidemiological studies regarding the association between the intake of nutrients and death and disease. We evaluated the social and…”
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Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils by Velasco, Joaquín, Marmesat, Susana, Dobarganes, Carmen, Márquez-Ruiz, Gloria

“…This work was aimed at studying lipid oxidation in dried microencapsulated oils (DMOs) during long-term storage. Samples were prepared by freeze-drying of…”
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Influence of relative humidity on oxidation of the free and encapsulated oil fractions in freeze-dried microencapsulated oils by Velasco, Joaquín, Holgado, Francisca, Dobarganes, Carmen, Márquez-Ruiz, Gloria

“…The objective of this work was to evaluate the effect of relative humidity (RH) on oxidation of the free and encapsulated oil fractions of dried…”
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Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil by Brenes, Manuel, García, Aranzazu, Dobarganes, M. Carmen, Velasco, Joaquín, Romero, Concepción

“…Virgin olive oils were subjected to simulated common domestic processing, including frying, microwave heating, and boiling with water in a pressure cooker. The…”
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Hypertension is related to the degradation of dietary frying oils by Soriguer, F, Rojo-Martinez, G, Dobarganes, M.C, Almeida, J.M.G, Esteva, I, Beltran, M, Adana, M.S.R. de, Tinahones, F, Gomez-Zumaquero, J.M, Garcia-Fuentes, E

“…Background: The family kitchen resembles an uncontrolled laboratory experiment, and some discrepancies in the relation between the risk of hypertension and…”
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Formation and Evolution of Monoepoxy Fatty Acids in Thermoxidized Olive and Sunflower Oils and Quantitation in Used Frying Oils from Restaurants and Fried-Food Outlets by Velasco, Joaquín, Marmesat, Susana, Bordeaux, Olivier, Márquez-Ruiz, Gloria, Dobarganes, Carmen

“…The formation and evolution of monoepoxy fatty acids, arising from oleic and linoleic acids, were investigated in olive oil and conventional sunflower oil,…”
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Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content by Barrera-Arellano, Daniel, Ruiz-Mendez, Victor, Velasco, Joaquin, Marquez-Ruiz, Gloria, Dobarganes, Carmen

“…Samples of oils of different degrees of unsaturation, namely palm olein, olive oil, high-linoleic sunflower oil, high-oleic sunflower oil, rapeseed oil and…”
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Interactions between fat and food during deep-frying by Dobarganes, Carmen, Márquez-Ruiz, Gloria, Velasco, Joaquín

“…In deep‐fat frying the food is completely surrounded by the frying fat or oil and different events occur within a few minutes: dehydration of food surface,…”
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Enrichment of pomace olive oil in triterpenic acids during storage of "Alpeorujo" olive paste by García, Aranzazu, Brenes, Manuel, Dobarganes, Mª Carmen, Romero, Concepción, Ruiz-Méndez, Ma Victoria

“…Triterpenic acids are natural compounds present in plants and foods with beneficial properties for human health and thus they are desirable in the food,…”
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Variables affecting lipid oxidation in dried microencapsulated oils by VELASCO, Joaquin, DOBARGANES, Carmen, MARQUEZ-RUIZ, Gloria

“…Dried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a…”
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Quantitation of Short-Chain Glycerol-Bound Compounds in Thermoxidized and Used Frying Oils. A Monitoring Study during Thermoxidation of Olive and Sunflower Oils by Velasco, Joaquín, Marmesat, Susana, Berdeaux, Olivier, Márquez-Ruiz, Gloria, Dobarganes, Carmen

“…Major short-chain glycerol-bound compounds were investigated in olive oil (OO) and conventional sunflower oil (SO) during thermoxidation at 180 °C for 5, 10,…”
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Formation of Hydroperoxy-, Keto- and Hydroxy-Dienes in FAME from Oils: Influence of Temperature and Addition of α-Tocopherol by Morales, Arturo, Marmesat, Susana, Dobarganes, M. Carmen, Márquez-Ruiz, Gloria, Velasco, Joaquín

“…The influence of temperature (40, 60 and 80 °C) and addition of α-tocopherol (0, 500 mg/kg) on the formation and distribution of the main oxidation products of…”
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Possible adverse effects of frying with vegetable oils by Dobarganes, Carmen, Márquez-Ruiz, Gloria

“…The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires…”
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Free sterols and steryl glycosides in sunflower seeds with high phytosterol contents by Aguirre, Marta R., Ruiz-Méndez, M. Victoria, Velasco, Leonardo, Dobarganes, M. Carmen

“…In this paper, the distribution of sterol compounds has been analyzed in 10 samples of new sunflower seeds with high contents of phytosterols. The sunflower…”
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Rapid evaluation of frying oil degradation using ultrasonic technology by Benedito, Jose, García-Pérez, Jose V., Carmen Dobarganes, M., Mulet, Antonio

“…The quality of frying oils covering a wide range of oil degradation and degree of unsaturation was analyzed using ultrasonic techniques. Ultrasonic velocity…”
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Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments by Dobarganes, C, Marmesat, S.,Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Rodrigues Machado, E, Abrantes, S

“…Se estudia la repetibilidad de los resultados obtenidos en el calentamiento de los aceites y grasas a temperatura elevada utilizando aceite de palma, aceite de…”
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