Browsing by Author "Camilo, Conrado"

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    • Acrylamide in fried potatoes: an updated review 
      Masson, Lilia; Muñoz, José; Romero, Nalda; Camilo, Conrado; Encina, Cristian; Hernández, Luis; Castro, Julia; Robert Canales, Paz (Instituto de la Grasa, 2007)
      The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The ...
    • Characterization of the seed oil from Chilean palm (Jubaea chllensis) Caracterización del aceite de coquito ... 
      Masson, Lilia; Camilo, Conrado; Esperanzatorija, M. (2008)
      The characteristics of the seeds from Chilean palm and the detailed composition of its fat are studied starting from 4 lots of seeds from the two regions being the major producers of Chilean palm seeds. From the proximate ...
    • Concentrating n-3 fatty acids from crude and refined commercial salmon oil 
      Pando, María Elsa; Bravo, Beatriz; Berrios, Macarena; Galdames, Andrea; Rojas, Catalina; Romero, Nalda; Camilo, Conrado; Encina, Cristian; Rivera, Matías; Rodríguez, Alicia; Aubourg, Santiago (Institute of Agricultural and Food Information, 2014)
      The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) collection, formation ...