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Selection and role of a mix rosemary (Rosmarinus officinalis) - palmitate ascorbyl as antioxidant in a frying process
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces|... Background: Several studies have found that rosemary has active components with antioxidant of antioxidants, among others. In the frying, the food in contact with the oil releases high amounts of water ..." -
La fritura de los alimentos: el aceite de fritura
|Resumen = 0 veces | PDF = 0 veces|... The oil changes during deep-frying independent of kind. The change can be reduction of nutrients Vol. 11, No. 1 Enero-Junio de 2009 40 La fritura de los alimentos... Deep frying Abstract The oil ..." -
Puntos de control críticos en la preparación de alimentos fritos en 80 cafeterías de el Municipio de Medellín
|Resumen = 0 veces | PDF = 0 veces|... in the municipality of Medellín ry KEY WORDS: Oil, cafeterias, frying process, HACCP (Hazard ..." -
Evaluación de propiedades fisicoquímicas de aceite de girasol (Helianthus annuus) adicionado con extracto de achiote (Bixa orellana) durante calentamiento en horno microondas
|Resumen = 0 veces | PDF = 0 veces| | HTML = 0 veces|... on sunflower oil during microwave heating. Materials and methods: Sunflower oil was heated during 12 minutes A, Yousuf A. Study of physicochemical properties of edible oil and evaluation of frying oil quality by E, Saeed R, Hameed A, Yousuf A. Study of physicochemical properties of edible oil and evaluation of frying ..." -
Comparación de la grasa absorbida en papas a la francesa obtenidas en puntos de venta y las preparadas en condiciones controladas de laboratorio
|Resumen = 0 veces | PDF = 0 veces|... SK, Shegal RO, Kalra CL. Comparative oil uptake by potato chips during frying under different ..." -
Contenido de compuestos polares totales en aceites de cocina previo uso más vendidos en Medellín (Colombia)
|Resumen = 0 veces | PDF = 0 veces|... Background: Concentration of polar compounds in cooking oils is an indicator of high temperatures determination of degradation in frying oils with near-infrared spectroscopy. J Am Oil Chem Soc. 2007;84:519-22 ..." -
La fritura de los alimentos: pérdida y ganancia de nutrientes en los alimentos fritos
|Resumen = 0 veces | PDF = 0 veces|... . This cook method consist to heat comestible oil at 160 to 180°C, at this temperature food fried like . Key words: deep frying, nutrients, foods, cooking, oil, food handling methods del alimento y del tipo ..." -
Inocuidad citotóxica y mutagénica de los aceites esenciales de Rosmarinus officinalis. L y Ruta graveolens L. promisorios para el tratamiento complementario de la infección por Helicobacter pylori
|Resumen = 0 veces | PDF = 0 veces| | HTML = 0 veces|... that essential oils of Rosmarinus officinalis (L.) and Ruta graveolens (L.) have anti-H. pylori activity in vitro . Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS . Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid ..." -
APLICACIÓN DE ACEITES ESENCIALES COMO CONSERVANTES PARA MEJORAR EL TIEMPO DE VIDA ÚTIL EN TILAPIA NILÓTICA (Oreochromisniloticus)
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces|... was to study the effect of the antioxidant activity of Thyme and rosemary essential oils on Nile tilapia antioxidante, aspecto que puede ser usado en el aumento de la vida útil de filetes y cortes post-mortem day twelve, which shows that in the case of Nile tilapia, Rosemary essential oil has an antioxidant ..." -
Conferencia. Modificaciones por técnicas de cocción casera de compuestos nutritivos y no nutritivos de importancia para la salud
|Resumen = 0 veces | PDF = 0 veces|... antioxidante: No existe un consenso sobre el efecto de los métodos de cocción sobre el contenido ..." -
Composición química y calidad de la grasa contenida en frituras de maíz elaboradas y consumidas en Navojoa, estado de Sonora, México
|Resumen = 0 veces | PDF = 0 veces| | XML = 0 veces|... . Ali RFM, El Anany AM. Recovery of used frying sunflower oil with sugar cane industry waste and hot RFM, El Anany AM. Recovery of used frying sunflower oil with sugar cane industry waste and hot water ..." -
Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín - Colombia
|Resumen = 0 veces | PDF = 0 veces|... , polyunsaturated, and trans fatty acid in fried food and frying oils. Materials and methods: 22 food samples some fried food and frying oil and related factors in a college area of the city of Medellín-Colombia ..." -
Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín - Colombia
|Resumen = 0 veces | PDF = 0 veces|... : To determine fatty acids profile in cooking oils used at home, before frying. Materials and methods: 14 frying. Materials and methods: 14 different commercial oil brands (from olive, canola, sunflower oil ..." -
Composition and antibacterial activity of essential oils obtained from plants of the Lamiaceae family against pathogenic and beneficial bacteria
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces| | HTML (ENGLISH) = 0 veces|... Summary The qualitative composition and antibacterial activity of six essential oils obtained , Rosmarinus officinalis and Thymus vulgaris) and a commercial essential oil of Origanum vulgare subsp. hirtum , Afzali D. Chemical composition of hydrodistillation essential oil of rosemary in different origins essential oil of rosemary in different origins in Iran and comparison with other Countries. American ..." -
EFFECT OF MANGO (Mangifera indica) CV. AZÚCAR JUICE CONSUMPTION ON PLASMA ANTIOXIDANT CAPACITY AND OXIDATIVE STRESS BIOMARKERS
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces| | HTML (ENGLISH) = 0 veces|... a rich source of antioxidants that may prevent oxidative stress. Objectives: This study aimed EFFECT OF MANGO (MANGIFERA INDICA) CV. AZÚCAR JUICE CONSUMPTION ON PLASMA ANTIOXIDANT CAPACITY CONSUMPTION ON PLASMA ANTIOXIDANT CAPACITY AND OXIDATIVE STRESS BIOMARKERS EFECTO DEL CONSUMO DEL JUGO DE ..." -
Inclusión de compuestos químicos en matrices poliméricas de quitosano y su efecto en las propiedades de película
|Resumen = 0 veces | PDF = 0 veces| | PDF (ENGLISH) = 0 veces|... y antioxidantes, además de otras sustancias como carbohidratos, proteínas, lípidos, polímeros, minerales are solvents, plasticizers, antioxidants and emulsifiers, as well as other substances such as carbohydrates solventes, plastificantes, emulsificantes y antioxidantes, además de otras sustancias como carbohidratos ..." -
Investigación Nacional terminada PRIMER PUESTO Composición de la palmoleína colombiana y su efecto sobre el perfil lipídico y la formación de placa ateromatosa en conejos
|Resumen = 0 veces | PDF = 0 veces|... diets had 40% WB and 10% NPF and 5`)/0 fat. Fat was provided by refined palm oil, non processed red ..." -
Effect of process variables in the production of fried green plantain in vacuum
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces|... vegetable oils from soybeans and palm olein with antioxidant (TBHQ). For the evaluation of the process we frying heat and mass transfer occur simultaneously; the heat is transferred from the food to the oil ..." -
Comparative study of the antioxidant capacity in green tea by extraction at different temperatures of four brands sold in Colombia
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces|... the antioxidant characteristics of green tea of four brands sold in Colombia at room and hot-temperature Químico Industrial * Author of correspondence: luramire@utp.edu.co COMPARATIVE STUDY OF THE ANTIOXIDANT ..." -
Optimización de la producción de biodiesel con etanol y aceite residual de freír con un alto contenido de éster
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces|... The usual transesterification of waste frying oil with ethanol does not give final concentration Optimization for producing biodiesel from ethanol and waste frying oil with a high concentration of ester ..." -
Virtual screening: identification of compounds with possible quorum sensing agonistic activity in Pseudomonas aeruginosa
|Resumen = 0 veces | PDF = 0 veces|... result_box3 __Fieldmark__4971_1305873062 __Fieldmark__5055_1305873062 __Fieldmark__315_1305873062 ..." -
Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces| | PDF (ENGLISH) = 0 veces| | FORMA F851607 (ENGLISH) = 0 veces|... frying heat and mass transfer occur simultaneously; the heat is transferred from the food to the oil ..." -
Bioguided fractionation from Solanum elaeagnifolium to evaluate toxicity on cellular lines and breast tumor explants
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces|... and chemical composition of Solanum elaeagnifolium seed oil. J. Eng. Appl. Sci. (Asian Res. Publ. Netw ..." -
CARACTERIZACIÓN FISICOQUÍMICA DE EXTRACTO PROTEICO DEL FRIJOL ÑUÑA (Phaseolus vulgaris L.)
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces| | SUPPLEMENTARY-1 (ENGLISH) = 0 veces| | SUPPLEMENTARY-2 (ENGLISH) = 0 veces| | HTML (ENGLISH) = 0 veces|... and their ability to stabilize oil-in-water emulsions with and without genipin. J Food Sci Technol. 2015; 52(7 ..." -
Functional restructured meat: applications of ingredients derived from plants
|Resumen = 0 veces | PDF (ENGLISH) = 0 veces|... compound like antioxidants. It has been recom- mended the use of olive oil, hydroxytyrosol and walnut ..."