Search Results - "Ruiz‐Méndez, M. V."

Phenolic Compounds in Olive Oils Intended for Refining:  Formation of 4-Ethylphenol during Olive Paste Storage by Brenes, Manuel, Romero, Concepción, García, Aranzazu, Hidalgo, Francisco J, Ruiz-Méndez, M. V

“…The phenolic composition of “lampante olive oil”, “crude olive pomace oil”, and “second centrifugation olive oil” was characterized by high-performance liquid…”
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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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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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Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides by García-Zapateiro, L. A., Franco, J. M., Valencia, C., Delgado, M. A., Gallegos, C., Ruiz-Méndez, M. V.

“…This work deals with the chemical, thermal and viscous characterization of a variety of estolides, prepared from higholeic sunflower and olive pomace acid…”
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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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Elimination of pesticides in olive oil by refining using bleaching and deodorization by Ruiz Méndez, M V, de la Rosa, I Pérez, Jiménez Márquez, A, Uceda Ojeda, M

“…The effects of the processing steps on some pesticides during physical refining of olive oil were determined. Oil samples were spiked with four types of…”
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Acidification of Alperujo Paste Prevents Off-Odors During Their Storage in Open Air by Ruiz-Méndez, M. V, Romero, C, Medina, E, García, A, de Castro, A, Brenes, M

“…Alperujo is the main paste produced by the olive oil industry that must be stored in big open air ponds for months before pomace olive oil is extracted. During…”
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Oleins as a source of estolides for biolubricant applications by García Zapateiro, L.A., Universidad de Huelva (España). Facultad de Ciencias Experimentales, Delgado, M.A., Universidad de Huelva (España). Facultad de Ciencias Experimentales, Franco, J.M., Universidad de Huelva (España). Facultad de Ciencias Experimentales, Valencia, C., Universidad de Huelva (España). Facultad de Ciencias Experimentales, Ruiz Méndez, M.V., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Garcés, R., Consejo Superior de Investigaciones Científicas, Sevilla (España). Inst. de la Grasa, Gallegos, C., Universidad de Huelva (España). Facultad de Ciencias Experimentales

“…En este estudio se presenta la síntesis de estólidos a partir de oleínas de girasol alto-oleico y su utilización potencial como modificadores de la viscosidad…”
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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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Minor components in oils obtained from Amazonian palm fruits by Santos, M. F.G., Alves, R. E., Ruíz-Méndez, M. V.

“…This study deals with the characterization of minor compounds in oils obtained from the mesocarp of fruits of the main palm species from the State of Amapá,…”
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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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Characteristics of denatured rapeseed oil during storage and refining processes by RUIZ-MENDEZ, M. V, DE LA PAZ, M. Posada, BLOUNT, B, ROGERS, H. Schurz, CASTRO-MOLERO, N, PHILEN, R. M

“…In 1981, toxic oil syndrome, a progressive multi-system disease caused by consumption of rapeseed oil denatured with aniline occurred in Spain. To date, the…”
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Storage time and deodorization temperature influence the formation of aniline-derived compounds in denatured rapeseed oils by Ruiz-Méndez, M.V, Posada de la Paz, M, Abian, J, Calaf, R.E, Blount, B, Castro-Molero, N, Philen, R, Gelpı́, E

“…In 1981 an epidemic, named Toxic Oil Syndrome, occurred in Spain as a result of ingestion of rapeseed oil denatured with 2% aniline, which had been imported…”
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Potential valorization of waste cooking oils into sustainable bio-lubricants by Fernández-Silva, S.D., Delgado, M.A., Ruiz-Méndez, M.V., Giráldez, I., García-Morales, M.

“…This work explores the feasibility of using waste cooking oils (WCO) as eco-lubricants. Five WCO from different food facilities were studied. Three of them…”
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Comparative performance of steam and nitrogen as stripping gas in physical refining of edible oils by Ruiz-Mendez, M.V. (Instituto de la Grasa, Seville, Spain.), Marquez-Ruiz, G, Dobarganes, M.C

“…Olive, sunflower, and soybean oils were physically refined in a discontinuous laboratory system with either nitrogen or steam as stripping gas during the…”
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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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High oleic castor as a new source of biodiesel 2G by Venegas-Calerón, M., Garcés, R., Martínez-Force, E., Ruiz-Méndez, M.V., Velasco, L., Domínguez-Barroso, V., Herrera, C., Alemany, L.J., Salas, J.J.

“…Biodiesel can be prepared through the transmethylation of vegetable oils with short chained alcohols. The most common oils used as the starting material are…”
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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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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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Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes by Ruiz, G.M, Polvillo, M.M, Jorge, N, Mendez, M.V.R, Dobarganes, M.C

“…Sunflower oil (SO) and high‐oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried…”
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