Browsing by Author "Romero, N."
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Robert, P.; Romero, N.; Ortiz, J.; Masson, L.; Barrera-Arellano, D. (2006)The effect of the addition of rosa mosqueta husk extract (RME) on thermal oxidation of nontreated (HZO) and treated (THZO) Chilean hazelnut seed oil was evaluated at 180°C for 18 h. THZO to which was added 339 mg/kg of ...
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Masson, L.; Robert, P.; Romero, N.; Izaurieta, M.; Valenzuela, S.; Ortiz, J.; Dobarganes, M. C. (1997)In this study, different analytical methods, i.e. polar compounds, polar compound distribution, free fatty acids, peroxide value, conjugated dienes and trienes, oxidized fatty acids, viscosity and oxifrit-test, are applied ...
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Masson, L.; Robert, P.; Dobarganes, M. C.; Urra, C.; Romero, N.; Ortiz, J.; Goicoechea, E.; Pérez, P.; Salamé, M.; Torres, R. (2002)Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S): 5.2 for sunflower oil, 3.4 for canola rapeseed oil, 0.4 for a blend of palm olein and canola rapeseed oil (80:20), and 0.3 for palm olein ...
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Robert, P.; Carlsson, R. M.; Romero, N.; Masson, L. (American Oil Chemists' Society, 2003)Oleoresin of rosa mosqueta (Rosa rubiginosa) was encapsulated with starch or gelatin by spray-drying. Stability of the powders was studied at 25, 40, and 55°C in the dark. Degradation of trans-rubixanthin, trans-lycopene, ...
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Quitral, V.; Romero, N.; Ávila, L.; Marín, M. E.; Nuñez, H.; Simpson, R. (2006)The present work studied the effect of different treatments at high temperatures on the nutritional properties of thiamine retention and color measurement experimentally. Canned salmon (Salmo salar) was processed under ...