Browsing by Subject "Oxidative stability"

Now showing items 1-6 of 6

    • Comparison of rancimat evaluation modes to assess oxidative stability of fish oils 
      Méndez, Eduardo; Sanhueza, Julio; Speisky Cosoy, Hernán; Valenzuela Bonomo, Carlos (American Oil Chemists' Society, 1997)
      Two Rancimat evaluation modes, the induction period (IP), and the time needed to achieve a selected difference in conductivity (tΔK) were compared for assessing relative stability of anchovy sardine, and hake liver oils. ...
    • Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability 
      Robert Canales, Paz; Zamorano, Marcela; Prado González, Estefanía; Silva-Weiss, Andrea; Cofrades, Susana; Giménez, Begoña (Elsevier Ltd, 2019)
      Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve ...
    • Edible oil parameters during deterioration processes 
      Flores, Marcos; Avendaño, Victoria; Bravo, Jessica; Valdés, Cristian; Forero Doria, Óscar; Quitral, Vilma; Vilcanqui, Yesica; Ortiz Viedma, Jaime Alejandro (Hindawi, 2021)
      With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in ...
    • Effect of adding curcumin on the properties of linseed oil organogels used as fat replacers in pâtés 
      Ramírez Carrasco, Patricia; Paredes Toledo, Javier; Romero Hasler, Patricio; Soto Bustamante, Eduardo; Díaz Calderón, Paulo; Robert Canales, Paz; Giménez, Begoña (MDPI, 2020)
      Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pate) where these organogels (OGCur) were incorporated ...
    • Influence of ternary emulsifier mixtures on oxidative stability of nanoemulsions based on avocado oil 
      Riquelme Hinojosa, Natalia; Sepúlveda, Camila; Arancibia, Carla (MDPI, 2020)
      The aim of this work was to study the effect of two emulsifiers (M-1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M-2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of ...
    • Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and ... 
      Jimenez, Paula; Masson, Lilia; Barriga, Andrés; Chávez, Jorge; Robert Canales, Paz (2011)
      The effect of the addition of olive leaf (Olea europaea, cv. Arbequina) extracts, i.e. hydroalcoholic (ethanol-water 1:1; OHE), juice (OJ) and supercritical fluid-CO2 (OSFE) on the oxidative stability of vegetable oils ...