Author Results for "Velasco, Joaquín"

Velasco, Joaquín
Márquez Ruiz, Gloria
Dobarganes, M. Carmen
Ruiz Méndez, Mª Victoria
Holgado, Francisca
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Marmesat, Susana
Morales, Arturo
García-González, Aída
Velasco Varo, Leonardo
García-Martínez, M. del Carmen

Showing 1 - 20 results of 51 for search '"Velasco, Joaquín"', query time: 0.04s Refine Results
  1. 1
    Mechanisms of Oxidation in Food Lipids
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  2. 2
    Oxidative rancidity in foods and food quality
    capítulo de libro biblioteca
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  3. 3
    Oxidative stability of microencapsulated fish oils prepared by freeze-drying oil-in-wáter emulsions
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  4. 4
    Application of the accelerated oxidative test Rancimat to evaluate stability of dried microencapsulated oils
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  5. 5
    Effectiveness of dimethylpolysiloxane during deep frying
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  6. 6
    Recovery of Phytosterols from Refining By-Products of Vegetable Oils
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  7. 7
    Antioxidants in frying: Analysis and evaluation of efficacy
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  8. 8
    Influence of homogenisation conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components
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  9. 9
    Determination of Oxidation Compounds and Oligomers by Chromatographic Techniques
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  10. 10
    A kinetic study on the formation of hydroperoxy-, keto- and hydroxy-dienes in FAMEs derived from sunflower oils
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  11. 11
    Influencia de la humedad relativa en la oxidación de ingredientes funcionales constituidos por aceites de pescado microencapsulados
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  12. 12
    Influencia del método de secado en el desarrollo oxidativo de aceites microencapsulados
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  13. 13
    Lipid oxidation in infant formulas: towards a better approach of the oxidation status
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  14. 14
    Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in sunflower oils
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  15. 15
    Rapid and accurate analysis of epoxyacids, ketoacids and hydroxyacids in used frying oils
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  16. 16
    Recent advances in the analysis of oxidation compounds in frying oils
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  17. 17
    Recent possibilities in the analysis of used frying oils
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  18. 18
    Formación de monoepóxidos, cetonas e hidróxidos a elevada temperatura: contenidos en aceites y grasas de fritura
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  19. 19
    Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying
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  20. 20
    Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil
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