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Nagarajan Lakshmipriya et al.
International journal of food sciences and nutrition, 64(2), 131-139 (2012-10-03)
There is little data on the type of vegetable oil used and the prevalence of metabolic syndrome (MS) in Asian Indians. Food frequency questionnaire was used to document the type of cooking oil in 1875 adults in Chennai city. MS
Francis Alarcón et al.
Talanta, 103, 361-370 (2012-12-04)
The possibility of simultaneously determining seven concerned heavy polycyclic aromatic hydrocarbons (PAHs) of the US-EPA priority pollutant list, in extra virgin olive and sunflower oils was examined using unfolded partial least-squares with residual bilinearization (U-PLS/RBL) and parallel factor analysis (PARAFAC).
E Santos-Garcés et al.
Meat science, 93(3), 639-644 (2013-01-01)
X-ray microcomputed tomography (μCT) was used for microstructure analysis on four different types of non-acid pork lean fermented sausages, three of them supplemented with 5% pork back fat, sunflower oil or diacylglycerols (DAGs). The data from the μCT analysis were
Liliana Albertengo et al.
Carbohydrate polymers, 92(2), 1641-1646 (2013-02-13)
Chitosan is a modified, natural carbohydrate polymer derived by deacetylation of chitin. Due to the presence of two functional groups can undergo many chemical modifications. In a previous work we described the synthetic strategy and characterization of a novel soluble
Héctor Mora-Gallego et al.
Meat science, 93(3), 668-674 (2013-01-01)
Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as
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