Search Results - "Perez Camino, M.C."

Composition of fatty acids, triacylglycerols and polar compounds of different walnut varieties (Juglans regia L.) from Tunisia by Bouabdallah, I., Bouali, I., Martinez-Force, E., Albouchi, A., Perez Camino, M.C., Boukhchina, S.

“…The chemical composition (total oil content, fatty acids, triacylglycerols (TAGs) and polar compounds) of six walnuts (Juglans regia L.) cultivars (Lauzeronne,…”
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Long-chain fatty alcohols from evening primrose oil inhibit the inflammatory response in murine peritoneal macrophages by Montserrat-de la Paz, S., García-Giménez, M.D., Ángel-Martín, M., Pérez-Camino, M.C., Fernández Arche, A.

“…Evening primrose (Oenothera biennis L., Onagraceae) is a wild medicinal plant of Central American origin that is now one of the most widely used herbal…”
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Chromatographic analysis of minor constituents in vegetable oils by Cert, A, Moreda, W, Pérez-Camino, M.C

“…The main group of minor constituents belonging to vegetable oils are reviewed. Their importance in the characterization, origin and detection of oil mixtures…”
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Gas and liquid chromatography of hydrocarbons in edible vegetable oils by Moreda, W, Pérez-Camino, M.C, Cert, A

“…Hydrocarbons, an important part of the minor constituents belonging to vegetable oils are reviewed. Their importance, origin, characterization and detection in…”
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Update on solid-phase extraction for the analysis of lipid classes and related compounds by Ruiz-Gutiérrez, V, Pérez-Camino, M.C

“…This article provides information on the different procedures and methodologies developed when solid-phase extraction (SPE) is used for lipid component…”
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Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives by Mateos, R, Cert, A, Perez-Camino, M.C, Garcia, J.M

“…The bitterness of the main compounds identified in the phenolic extract of virgin olive (Olea europaea L.) oils has been sensory‐tested. The aldehydic form of…”
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Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices by Mateos, Raquel, Trujillo, Mariana, Pérez-Camino, M. Carmen, Moreda, Wenceslao, Cert, Arturo

“…In olive oils, relationships between oxidative stability, glyceridic composition, and antioxidant content were investigated. Lipid matrices, obtained by…”
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Simultaneous determination of long-chain aliphatic aldehydes and waxes in olive oils by Pérez-Camino, M.C, Moreda, W, Mateos, R, Cert, A

“…A procedure for the simultaneous determination of long-chain aliphatic aldehydes, and aliphatic and triterpenic waxes in virgin olive oils is described. A…”
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Use of ethylene to accelerate mill olive ripening by Garcia, J.M, Yousfi, K, Martinez, M.C, Perez-Camino, M.C

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Hot Water Dipping of Olives (Olea europaea) for Virgin Oil Debittering by García, José M, Yousfi, Khaled, Oliva, Jesús, García-Diaz, M. Teresa, Pérez-Camino, M. Carmen

“…Olives (Olea europaea L.) of the Manzanilla, Picual, and Verdial varieties harvested at the green mature stage of ripening were dipped in hot water at a range…”
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Determination of diacylglycerol isomers in vegetable oils by solid-phase extraction followed by gas chromatography on a polar phase by Pérez-Camino, M.C., Moreda, W., Cert, A.

“…Diacylglycerol (DG) isomers in vegetable oils were determined by several chromatographic techniques. The use of reversed-phase high-performance liquid…”
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Sensory defects of virgin olive oil from a microbiological perspective by Cayuela, J.A., Gómez-Coca, R.B., Moreda, W., Pérez-Camino, M.C.

“…Virgin olive oil is the juice from the olive drupe, a produce that usually features high quality. However, virgin olive oils produced in different regions of…”
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Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats by Albi, T, Lanzón, A, Guinda, A, León, M, Pérez-Camino, M. C

“…The effects of microwave treatments on the thermoxidative degradation of five edible fats and oils (sunflower oil, high oleic sunflower oil, virgin olive oil,…”
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Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation by Cert, Arturo, Alba, José, León-Camacho, Manuel, Moreda, Wenceslao, Pérez-Camino, M. Carmen

“…Continuous centrifugation, a widely used procedure for extraction of virgin olive oil, involves crushing olives, mixing the olive paste, and centrifugation…”
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Chemical Composition and Physico-chemical Parameters of Traditionally Extracted Oil from Argania spinosa Seeds by Lettreuch, S.H., Saidi, F., Castellano, J.M., Pérez-Camino, M.C.

“…Argan oil is a precious vegetable oil extracted from the fruits of the argan tree (Argania spinosa (L.) Skeels) in Algeria (Tindouf region). It is used and…”
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Fatty acid alkyl esters presence in olive oil vs. organoleptic assessment by Gómez-Coca, R.B., Moreda, W., Pérez-Camino, M.C.

“…► Validated protocol for fatty acid alkyl esters (FAAEs) determination in olive oil. ► FAAEs content and sensory data are complementary criteria in olive oil…”
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Lipid Changes during Frying of Frozen Prefried Foods by PÉREZ-CAMINO, M.C., MÁRQUEZ-RUIZ, G., RUIZ-MÉNDEZ, M.V., DOBARGANES, M.C.

“…ABSTRACT Fat absorption, lipid interchange and preferential adsorption of polar compounds on food surfaces were studied during frying of frozen prefried foods…”
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Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats by Albi, T, Lanzón, A, Guinda, A, Pérez-Camino, M. C, León, M

“…Effects of microwave energy and conventional heating on physical and chemical parameters of five edible oils and fats (virgin olive oil, olive oil, sunflower…”
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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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Waxy fraction containing long-chain aliphatic aldehydes in virgin olive oils by Pérez-Camino, M.C., Gómez-Coca, R.B., Moreda, W.

“…► Aldehydes with even carbon-atom from C22 to C30 are present in olive oils. ► Concentrations of total long-chain aliphatic aldehydes in olive oils are below…”
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