Search Results - "Marmesat, S."

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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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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Major components in oils obtained from Amazonian palm fruits by Santos, M. F. G., Marmesat, S., Brito, E. S., Alves, R. E., Dobarganes, M. C.

“…Native palm trees belong to the Arecaceae family and are among the most useful plant resources in the Amazons. Despite its great diversity and various uses,…”
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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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Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test by Pereira, G. G., Marmesat, S., Barrera-Arellano, D., Dobarganes, M. C.

“…The objective of this study was to know the evolution of the oxidation of soybean oil and biodiesel under the conditions of the oxidation stability test (110…”
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Effect of temperature on the oxidation of soybean biodiesel by Pereira, G. G., Morales, A., Marmesat, S., Ruiz-Méndez, M. V., Barrera-Arellano, D., Dobarganes, M. C.

“…This paper proposes to examine the effect of temperature on the oxidation behavior of biodiesel. Soybean biodiesel was oxidized at different temperatures (room…”
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Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures by Berdeaux, O., Marmesat, S., Velasco, J., Dobarganes, M. C.

“…Olive and sunflower oils were heated at 180 degrees wC for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters…”
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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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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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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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Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts, and sunflower seeds by Marmesat, S., Mancha, M., Ruiz‐Méndez, M. V., Dobarganes, M. C.

“…High‐oleic, high‐palmitic sunflower oil (HOHPSO) is a seed oil from a new mutant sunflower line characterized by increased levels of both oleic acid (>50%) and…”
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Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction by Dobarganes, M.C, Marmesat, S, Velasco, J, Ruiz Méndez, M.V.(Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa)

“…En este estudio se evalúa la calidad oxidativa de muestras comerciales de frutos secos fritos mediante el análisis independiente de dos fracciones lipídicas,…”
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Analysis of used frying fats for biodiesel production by Ruiz Méndez, M.V, Marmesat, S, Liotta, A, Dobarganes, M.C., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa

“…Los aceites y grasas de fritura, que se caracterizan por tener una calidad muy variable, se utilizan como material prima para la producción de biodiésel. El…”
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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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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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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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Changes in the Lipid Composition of Powdered Infant Formulas during Long-Term Storage by Rodríguez-Alcalá, Luis M, García-Martínez, María C, Cachón, Fátima, Marmesat, Susana, Alonso, Leocadio, Márquez-Ruiz, Gloria, Fontecha, Javier

“…Changes in the lipid composition of two standard infant formulas induced by 4 years of storage were determined. Lipids were thoroughly analyzed using different…”
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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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Action and fate of natural and synthetic antioxidants during frying by Marmesat, S, Morales, A, Velasco, J, Dobarganes, M C

“…The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room…”
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