Search Results - "Dobarganes, M.C."

Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures by Marmesat, S., Velasco, J., Dobarganes, M.C.

“…A method based on derivatization to fatty acid methyl esters and GC is proposed for the quantitative analysis of hydroxy acids, keto acids and epoxy acids in…”
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Combination of chromatographic techniques for the analysis of complex deodoriser distillates from an edible oil refining process by Ruiz-Méndez, M.V., Dobarganes, M.C.

“…An analytical procedure, combining adsorption and size-exclusion chromatography, for the accurate quantification of the main groups of compounds present in…”
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A rapid method for determination of polar compounds in used frying fats and oils by Dobarganes, M.C, Marmesat, S, Velasco, J, Márquez Ruiz, G.,Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa

“…La determinación de compuestos polares mediante cromatografía de adsorción es el método más aceptado en el análisis de aceites y grasas de fritura debido a su…”
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Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds by Ruiz-Méndez, M.V., Márquez-Ruiz, G., Dobarganes, M.C.

“…The relationships between crude and refined oils are examined by quantitation of minor glyceridic compounds, namely, oxidized triglyceride monomers, dimers and…”
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Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature by Martin-Polvillo, M, Marquez-Ruiz, G, Dobarganes, M.C

“…The objective of this work was to study the evolution of oxidation in sunflower oils differing in unsaturation degree during long-term storage at room…”
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Industrial production of crisps and prefried french fries using sunflower oils by Sebedio, J.L. (Institut National de la Recherche Agronomique, Dijon (Francia)), Dobarganes, M.C, Marquez, G, Wester, I, Christie, W.W, Dobson, G, Zwobada, F, Chardigny, J.M, Mairot, Th, Lahtinen, R

“…Crisps and prefried french fries were prepared during industrial operations in order to study the possibility of using sunflower oils («normal» and high oleic)…”
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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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Evaluation of hydrolysis and absorption of thermally oxidized olive oil in non-absorbed lipids in the rat by Márquez-Ruiz, G, Pérez-Camino, M C, Dobarganes, M C

“…The aim of this study was to investigate the contribution of hydrolysis and absorption to the reduced digestibility found for heat-oxidized oils. Indirect…”
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Action and fate of natural and synthetic antioxidants during frying by Marmesat, S., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Morales, A., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Velasco, J., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Dobarganes, M.C., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa

“…La acción de antioxidantes para retrasar la oxidación en grasas y aceites es bien conocida aunque la mayor parte de la información está relacionada con su…”
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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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Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation by Marmesat, S, Morales, A, Velasco, J, Ruiz Méndez, M.V, Dobarganes, M.C., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa

“…El índice de peróxidos y la medida de dienos conjugados mediante la extinción específica a 232 nm se utilizan alternativamente para la evaluación de compuestos…”
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A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography by Márquez-Ruiz, G., Holgado, F., García-Martínez, M.C., Dobarganes, M.C.

“…A new method based on high-performance size-exclusion chromatography (HPSEC) is proposed to quantitate primary and secondary oxidation compounds in model fatty…”
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Sensitive and accurate quantitation of monoepoxy fatty acids in thermoxidized oils by gas–liquid chromatography by Velasco, J, Berdeaux, O, Márquez-Ruiz, G, Dobarganes, M.C

“…A sensitive and accurate methodology for quantitation of monoepoxy fatty acid methyl esters (FAME) by gas–liquid chromatography is proposed. Analytical…”
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Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard by Márquez-Ruiz, G., Jorge, N., Martín-Polvillo, M., Dobarganes, M.C.

“…A rapid and simple method was developed for quantitation of polar compounds in fats and oils using monostearin as internal standard. Starting from 50 mg of oil…”
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Focused microwave-assisted Soxhlet extraction: an expeditive approach for the isolation of lipids from sausage products by Priego-López, E., Velasco, J., Dobarganes, M.C., Ramis-Ramos, G., Luque de Castro, M.D.

“…A prototype of extractor based on the conventional Soxhlet principles but assisted in the cartridge zone by focused microwaves is proposed for accelerating the…”
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Sensitive and accurate quantitation of monoepoxi fatty acids in thermoxidized oils by gas-liquid chromatography by Velasco, Josephine, Berdeaux, Olivier, Marquez-Ruiz, G., Dobarganes, M.C.

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Application of high-temperature gas chromatography to the analysis of used frying fats by Aguirre, M., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Marmesat, S., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Ruiz Méndez, M.V., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Dobarganes, M.C., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa

“…La determinación de compuestos polares es el método analítico más utilizado en el análisis de los aceites y grasas de fritura. En este estudio se aprovechan…”
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Detection of the presence of used frying oil as raw material in biodiesel production by Ruiz Méndez, M.V, Liotta, A, Marmesat, S, Dobarganes, M.C., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa

“…La detección de compuestos característicos de los aceites de fritura usados como materia prima de bajo coste en la obtención de biodiesel, es de interés para…”
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Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends by Dobarganes, M.C.(Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa), Steel, C.J, Barrera-Arellano, D

“…Muestras de aceite de algodón, aceite de algodón parcialmente hidrogenado y sus mezclas, con índices de yodo de 60 a 110, tratadas o no con óxido de aluminio,…”
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Fast quality monitoring of oil from prefried and fried foods by focused microwave-assisted Soxhlet extraction by Luque-Garcı́a, J.L., Velasco, J., Dobarganes, M.C., Luque de Castro, M.D.

“…A new method for fast quality monitoring of fat from prefried and fried meat and fish is proposed. Prefried and fried samples were extracted with a focused…”
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