Search Results - "Marmesat, Susana"

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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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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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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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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non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature by Sánchez-Muniz, Francisco J, Botega, Daniele Zulim, di Lorenzo, Laura, Marmesat, Susana, Bastida, Sara, Pérez-Olleros, Lourdes, Ruiz-Roso, Baltasar

“…Several compounds presenting antioxidant properties have been tested in frying oils to delay thermal oxidation of the triglycerides containing unsaturated…”
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Formation of oxidation products in edible vegetable oils analyzed as FAME derivatives by HPLC-UV-ELSD by Morales, Arturo, Marmesat, Susana, Ruiz-Méndez, Ma. Victoria, Márquez-Ruiz, Gloria, Velasco, Joaquín

“…Formation of lipid oxidation products was evaluated in dietary vegetable oils by using a novel analytical approach that consisted of derivatization of TAG into…”
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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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New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids by Morales, Arturo, Marmesat, Susana, Ruiz-Méndez, Mª Victoria, Márquez-Ruiz, Gloria, Velasco, Joaquín

“…Formation of hydroperoxy-, keto- and hydroxy-dienes was studied at 40 °C in fatty acid methyl esters (FAME) microencapsulated in a dairy-like matrix formed by…”
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Inhibition of Hydroperoxy-, Keto- and Hydroxy-FAME by Alpha- and Delta-Tocopherol at Rancimat Conditions by Marmesat, Susana, Morales, Arturo, Ruiz-Méndez, M. Victoria, Márquez-Ruiz, Gloria, Velasco, Joaquín

“…The effects of α- and δ-tocopherol on inhibition of hydroperoxides, keto and hydroxy compounds under Rancimat conditions, i.e. 100 °C and air bubbling, were…”
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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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Formation of Hydroperoxy-, Keto- and Hydroxy-Dienes in FAME from Oils: Influence of Temperature and Addition of [alpha]-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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Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying fats by Velasco, Joaquín, Marmesat, Susana, Márquez-Ruiz, Gloria, Dobarganes, M. Carmen

“…Heating fats and oils at high temperature in the presence of air, a common procedure in culinary practices such as frying, results in a complex mixture of…”
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Thermostability of genetically modified sunflower oils differing in fatty acid and tocopherol compositions by Marmesat, Susana, Velasco, Leonardo, Ruiz-Méndez, Maria Victoria, Fernández-Martínez, José María, Dobarganes, Carmen

“…The objective of the study was to investigate the performance at frying temperature of a new sunflower oil with high content of oleic and palmitic acid…”
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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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Influence of two lipid extraction procedures on the peroxide value in powdered infant formulas by Velasco, Joaquín, Marmesat, Susana, Holgado, Francisca, Márquez-Ruiz, Gloria, Dobarganes, Carmen

“…The influence of two extraction procedures on the peroxide value (PV) of lipid extracts of powdered infant formulas (IFs) was investigated. Thirteen commercial…”
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Lipid stability in powdered infant formula stored at ambient temperatures by Carmen García‐Martínez, María del, Rodríguez‐Alcalá, Luis M, Marmesat, Susana, Alonso, Leocadio, Fontecha, Javier, Márquez‐Ruiz, Gloria

“…Lipid stability of standard infant formula was evaluated at ambient temperatures, namely 25, 30 and 37 °C, during 3 months. Lipids were thoroughly analysed to…”
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Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil by Zulim Botega, Daniele, Bastida, Sara, Marmesat, Susana, Pérez-Olleros, Lourdes, Ruiz-Roso, Baltasar, Sánchez-Muniz, Francisco J

“…Heated oils may contain potentially toxic altered compounds. A denatured carob fiber, very rich in non-extractable tannins (Exxenterol®), exhibits antioxidant…”
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