2024-03-28T14:41:28Z
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/oai
oai:grasasyaceites.revistas.csic.es:article/10
2020-10-18T10:04:40Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Progress in emulsion formulation
Muñoz, José
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
Alfaro, María del Carmen
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
Zapata, Isabel
Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
This review emphasizes that formulation, along with processing, defines the microstructure of emulsions and therefore their functional properties. Possible components of both the oil and aqueous phases are described as well as their relevant properties concerning emulsions. The general characteristics of low molecular and high molecular weight emulsifiers, which essentially are adsorbed on the oil/water interfaces, are described. Synthetic emulsifiers derived from the oil industry, as well as those stemming from edible raw materials and biotechnological sources are considered. The main steps of the emulsifying mechanism using proteins and the role of synthetic polymers as well as polysaccharides as stabilizers are discussed. In addition, the formation of protein-polysaccharide complexes as a way of optimizing emulsion formulations is analyzed. Finally, this review points out that the progress in emulsion formulation must rely on the product engineering approach, which involves a multidisciplinary methodology.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/10
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/11
2020-10-18T10:04:44Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Vitamin E and vegetable oils
Sayago, A.
Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla.
Marín, M. I.
Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla.
Aparicio, R.
Instituto de la Grasa (CSIC)
Morales, M. T.
Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla
An interest in vitamin E has increased in recent years due to its potent antioxidant properties and its role in preventing age-related diseases, cardiovascular diseases or Alzheimer. This work describes the biogenesis, bioavailability, nutritional requirements, activity and properties of vitamin E. Vegetable oils constitute one of the main sources of vitamin E dietary intake and an extensive bibliographic revision of this vitamin in vegetable oils is carried out from four points of view: antioxidant properties, health benefits, effects of external agents and effects of processing on vitamin E content and analytical techniques used for its analysis.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/11
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/12
2020-10-18T10:04:47Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"070330 2007 eng "
1988-4214
0017-3495
dc
Review of the levels of <i>trans</i> fatty acids reported in different food products
Griguol, V.
Área de Nutrición y Bromatología. Facultad de Farmacia
León-Camacho, M.
Instituto de la Grasa. CSIC.
Vicario, I. M.
Área de Nutrición y Bromatología. Facultad de Farmacia
In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes. Some foods like shortenings, cakes and pastries may have up to 30% of these fatty acids. In milk and dairy products the reported levels are between 1.50% and 5.20%, in meat and derived products between 0.20% and 21,30%; in chocolates from 0% to 15, 70%. The greatest variability is found in margarines, where a variety has been reported from “trans-free products” to products containing up to 34. 30%. In relation to the trans-fatty acid profile, 18:1t is the most abundant fatty acid found in the majority of foods, followed by C18:2t, C18:3t, C18:1t y C14:1t. Due to the negative health effects of these fatty acids, there is a trend to reduce their levels in food products and to include them in the nutritional label of food packaging.
Consejo Superior de Investigaciones Científicas
2007-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/12
Grasas y Aceites; Vol. 58 No. 1 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/43
2020-10-18T10:07:10Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"060630 2006 eng "
1988-4214
0017-3495
dc
Docosahexaenoic acid (DHA), essentiality and requirements: why and how to provide supplementation
Valenzuela, Alfonso
Laboratory of Lipids and Antioxidants, INTA, University of Chile. School of Medicine, University of los Andes
Julio Sanhueza, B.
Laboratory of Lipids and Antioxidants, INTA, University of Chile
Nieto, Susana
Laboratory of Lipids and Antioxidants, INTA, University of Chile
Lipids comprize from 50-60% of the structural matter of the brain and docosahexaenoic acid (C22:6, DHA) is the most important omega-3 long-chain polyunsaturated fatty acid in the brain phospholipids comprizing 25% of the total fatty acids of the grey matter. The majority of the DHA present in the human brain is incorporated during the brain growth spurt which starts at week 26 of gestation and imposes a high demand for the fatty acid until about 2 years of age. DHA is required during brain development when neuronal and glial differentiation and migration, and active myelination and synaptogenesis take place. The fatty acid must be incorporated into the brain lipids as preformed DHA because less than 5% of its precursor (alpha linolenic acid, LNA) is converted to DHA. The human foetus has a limited ability to synthesize DHA from LNA, and therefore it must be largely supplied from maternal sources. Maternal DHA available for foetal nutrition can be provided from three main sources: adipose tissue, which is the main reservoir for the fatty acid; through biosynthesis from the precursor LNA, which occurs mainly in the liver; and as preformed DHA from dietary sources. In the postnatal period DHA is provided by the mother to the newborn through milk secretion. Western nutrition provides low LNA and DHA and Expert Nutrition Committees suggest that mothers should receive DHA supplementation during pregnancy and lactation. At present DHA supplementation can be provided from different sources: as purified free DHA, as an ethyl ester derivative, extracted from single-cell algae oils, from egg yolk phospholipids, or in the form of sn-2 DHA monoacylglycerol. In this review we revise and discuss the evidence of DHA requirements for the newborn, the need for maternal supplementation during pregnancy and nursing, and the alternatives at present for providing DHA supplementation.
Consejo Superior de Investigaciones Científicas
2006-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/43
Grasas y Aceites; Vol. 57 No. 2 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/71
2020-10-18T10:05:39Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"061231 2006 eng "
1988-4214
0017-3495
dc
The traditional Spanish paprika processing in the Murcia Region and possible innovations
Fernández-Trujillo, J. Pablo
Universidad Politécnica de Cartagena. Departamento de Ingeniería de Alimentos y Equipamiento Agrícola.
Escarabajal, David
Universidad Politécnica de Cartagena. Departamento de Ingeniería de Alimentos y Equipamiento Agrícola
The traditional method of Spanish paprika processing in the Murcia Region is under the official category Denomination of Origin “Paprika of Murcia”. The process consists basically in manual harvesting the fruit in full ripe stage, drying, removing the peduncle and seeds, hammer and stone milling for crushing and grinding, transmission, mixing and granulating, sterilization, packaging and refrigerated storage. The details about the paprika processing operations are reported. In a second part the main control points of paprika processing, paprika quality traits and risks are also mentioned. The innovations proposed for paprika processing and unit operations in the literature include application of hygienic food processing design, paprika processing in a nitrogen flow, heat pretreatments before grinding or applied to shredded pepper, high hydrostatic pressure or high intensity electrical field pulse, irradiation, osmotic dehydration, lyophilization, mixing and coating, and modified atmosphere packaging. The traditional method of Spanish paprika processing in the Murcia Region is under the official category Denomination of Origin “Paprika of Murcia”. The process consists basically in manual harvesting the fruit in full ripe stage, drying, removing the peduncle and seeds, hammer and stone milling for crushing and grinding, transmission, mixing and granulating, sterilization, packaging and refrigerated storage. The details about the paprika processing operations are reported. In a second part the main control points of paprika processing, paprika quality traits and risks are also mentioned. The innovations proposed for paprika processing and unit operations in the literature include application of hygienic food processing design, paprika processing in a nitrogen flow, heat pretreatments before grinding or applied to shredded pepper, high hydrostatic pressure or high intensity electrical field pulse, irradiation, osmotic dehydration, lyophilization, mixing and coating, and modified atmosphere packaging.
Consejo Superior de Investigaciones Científicas
2006-12-31 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/71
Grasas y Aceites; Vol. 57 No. 4 (2006)
eng
Copyright (c) 2006 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/84
2020-10-18T10:03:57Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Acrylamide in fried potatoes: An updated review
Masson, Lilia
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Muñoz, José Reinaldo
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Romero, Nalda
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Camilo, Conrado
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Encina, Cristián
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Hernández, Luis
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Castro, Julia
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Robert, Paz
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
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 wide spectra of subjects studied includes: the kinetics of the formation and degradation of the acrylamide, the mechanisms proposed for its reduction; the analytical methods and techniques used for its determination and the experimental results obtained either with model systems or by industrial processing in the case of potato crisps and french fries.
This review is focused on the state-of-the-art related to the occurrence of acrylamide in foods submitted to heat treatments in industrial operations such as frying, baking, toasting and extrusion. This review also considers the application of potato pre-treatments such as washing, blanching, and immersion in acid solutions. Special emphasis is placed on the differences between atmospheric frying and vacuum frying and on the health risks related to acrylamide intake through common foods.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/84
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/85
2020-10-18T10:04:02Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"070630 2007 eng "
1988-4214
0017-3495
dc
Matter transfer during virgin olive oil elaboration
Gómez Herrera, Carlos
Instituto de la Grasa (CSIC), Sevilla
In the course of the process of elaboration of virgin olive oil (whose main stages are crushing, malaxation and centrifugation) the transfer of several minor components to the triacylglycerol constituent of the oily globules originally present in the cells of the fruit mesocarp is produced. Such minor components are chemical species present in the olive fruits, as well as those resulting from chemical or enzymatic processes which take place in the olive paste upon crushing. In this paper several types of transferable minor components, as well as those parameters affecting the rates of transfer are studied.Geometric and physical variations of interfacial regions between the oil and other systems in contact with it are discussed. These systems are olive vegetation water, olive pulp components, and fragments of the woody endocarp, as well as the atmospheric air and the tools and equipment of the oil mill.
This article concludes with some considerations about the improvements of virgin olive oils achieved by controlling the transfer of minor components.
Consejo Superior de Investigaciones Científicas
2007-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/85
Grasas y Aceites; Vol. 58 No. 2 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/165
2020-10-18T10:13:47Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"040630 2004 eng "
1988-4214
0017-3495
dc
Fractal nature in fat crystal networks
Gómez Herrera, C.
Instituto de la Grasa (CSIC)
The determination of the mechanical and rheological characteristics of several plastic fats requires a detailed understanding of the microstructure of the fat crystal network aggregates. The (or A) fractal approach is useful for the characterization of this microstructure. This review begins with information on fractality and statistical self-similar structure. Estimations for fractal dimension by means of equations relating the volume fraction of solid fat to shear elastic modulus G' in linear region are described. The influence of interesterification on fractal dimension decrease (from 2, 46 to 2 ,15) for butterfat-canola oil blends is notable . This influence is not significant for fat blends without butterfat. The need for an increase in research concerning the relationship between fractality and rheology in plastic fats is emphasized.
Consejo Superior de Investigaciones Científicas
2004-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/165
Grasas y Aceites; Vol. 55 No. 2 (2004)
eng
Copyright (c) 2004 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/187
2020-10-18T10:03:16Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"070930 2007 eng "
1988-4214
0017-3495
dc
Analysis of the scientific production of olive products. I – Table olives
de la Viesca, Rosa
Centro de Información y Documentación Científica (CINDOC)
Fernández, Elena
Centro de Información y Documentación Científica (CINDOC)
Salvador, Javier
Centro de Información y Documentación Científica (CINDOC)
This article contains an overview of the scientific production in the area of table olives during the period 2000- 2005. Author’s productivity, most relevant topics, sources of information and groups of authors are analysed using basic bibliometric indicators. Also, contributions and collaborations among groups of authors are studied. Finally, this work includes impact indicators from the most important journals on this topic.
Consejo Superior de Investigaciones Científicas
2007-09-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/187
Grasas y Aceites; Vol. 58 No. 3 (2007)
eng
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/194
2020-10-18T10:12:53Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"040930 2004 eng "
1988-4214
0017-3495
dc
Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention
Valenzuela, Alfonso
Laboratory of Lipids and Antioxidants, INTA, University of Chile, Santiago
Sanhueza, Julio
Laboratory of Lipids and Antioxidants, INTA, University of Chile, Santiago
Nieto, Susana
Laboratory of Lipids and Antioxidants, INTA, University of Chile, Santiago
Cholesterol is a molecule with a double bond in its structure, and therefore it is susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly consumed foods and are formed during their manufacture and/or processing. Concern about the consumption of oxysterols arises from the potentially cytotoxic, mutagenic, atherogenic, and possibly carcinogenic effects of some of them. Eggs and egg-derived products are the main dietary sources of oxysterols. Thermally processed milk and milk-derived products are also another source of oxysterols in our diet. Fried meats, and other miscellaneous foods, such as French fried potatoes, when prepared using vegetable/animal frying oil, are another important source of oxysterols in the western diet. Efforts to prevent or to reduce cholesterol oxidation are directed to the application of antioxidants of either synthetic or natural origin. Antioxidants cannot only inhibit triglyceride oxidation, but some of them can also inhibit cholesterol oxidation. Among synthetic antioxidants, 2,6-di-ter tiarybutyl-4-methylphenol (BHT) and ter tiary butylhydroquinone (TBHQ) , can eff icient ly inhibit the thermal-induced oxidation of cholesterol. Among natural antioxidants, alpha- and gamma-tocopherol, rosemary extracts, and flavonoid quercetin, show the strongest inhibitory action against cholesterol oxidation.
Consejo Superior de Investigaciones Científicas
2004-09-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/194
Grasas y Aceites; Vol. 55 No. 3 (2004)
eng
Copyright (c) 2004 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/195
2020-10-18T10:12:57Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"040930 2004 eng "
1988-4214
0017-3495
dc
Phytosterols, a double-edged weapon?
Sánchez-Muniz, Francisco J.
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense
Canales, Amaia
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense
Librelotto, Josana
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense
Nus, Meritxell
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense
Phytosterols are plant sterols structurally similar to cholesterol. The most common phytosterols are ß-sitosterol, campesterol and stigmasterol. They are present in many foods but mainly in nuts and vegetable oils. They compete with cholesterol absorption decreasing the cardiovascular risk. Recent studies have associated the intake of 0.63-3g/day of phytosterols with lowering serum cholesterol and LDL-cholesterol levels. The same decrease has been observed in apolipoprotein B. These results suggest that dietary phytosterols are useful for protection against cardiovascular disease. Because of this they have been incorporated in relatively high quantities into spreads and margarines. However, negative effects have also been reported. Among them, a significant decrease in the absorption of several lypophilic antioxidant compounds such as carotenoids and tocopherols, which may counterbalance the protective cardiovascular effect of phytosterols. In this paper the results of several selected studies relating phytosterol consumption and plasma levels of lipids, lipoproteins and antioxidants are reviewed. More studies are needed to establish if it is necessary to supplement with such antioxidant compounds the diet of people consuming phytosterols for therapeutical purposes.
Consejo Superior de Investigaciones Científicas
2004-09-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/195
Grasas y Aceites; Vol. 55 No. 3 (2004)
eng
Copyright (c) 2004 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/245
2020-10-18T10:16:34Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"030930 2003 eng "
1988-4214
0017-3495
dc
Natural antioxidants in functional foods: from food safety to health benefits
Valenzuela B, Alfonso
Laboratorio de Lípidos y Antioxidantes. Instituto de Nutrición y Tecnología de Alimentos (INTA)
Sanhueza, Julio
Laboratorio de Lípidos y Antioxidantes. Instituto de Nutrición y Tecnología de Alimentos (INTA)
Nieto, Susana
Laboratorio de Lípidos y Antioxidantes. Instituto de Nutrición y Tecnología de Alimentos (INTA)
Oxygen is essential for metabolism but it may be highly damaging for both organisms and foods unless properly controlled. Among uncontrolled detrimental processes lipid oxidation (or oxidative rancidity) is one of the most relevant. Oxidative rancidity of foods is initiated by reactive oxygen species (ROS). ROS are also formed in living organisms as consequence of metabolic activity with potentially sided effects, though a certain physiological level of ROS is crucial for the regulation of cell functions. Oxidative stress is defined as a disturbance in the pro-oxidant/anti-oxidant balance and antioxidants of synthetic or natural origin may have an important role in the maintenance of this balance. Synthetic antioxidants are widely used in the food industry, however concerns about their safety have changed the interest to natural antioxidants which are presumed to be safe. Natural antioxidants such as tocopherols, ascorbic acid, rosemary extracts, lycopene and some flavonoids are now available to be added to foods in replacement of synthetic products. These antioxidants may reinforce the activity of the endogenous antioxidant systems providing extra protection against oxidative stress. Food preserved with added natural antioxidants can be considered as functional foods because these products can provide better health conditions to consumer.
Consejo Superior de Investigaciones Científicas
2003-09-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/245
Grasas y Aceites; Vol. 54 No. 3 (2003)
eng
Copyright (c) 2003 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/246
2020-10-18T10:16:38Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"030930 2003 eng "
1988-4214
0017-3495
dc
Variables affecting lipid oxidation in dried microencapsulated oils
Velasco, Joaquín
Instituto de la Grasa (CSIC).
Dobarganes, Carmen
Instituto de la Grasa (CSIC).
Márquez-Ruiz, Gloria
Instituto de la Grasa (CSIC).
Dried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a matrix of saccharides and/or proteins. The study of lipid oxidation in microencapsulated oils is a very difficult task since, in addition to the numerous variables normally involved in lipid oxidation, mainly unsaturation degree, oxygen, light, temperature, prooxidants and antioxidants, other factors exert an important influence in these heterophasic lipid systems. In this paper, the present state of the art on lipid oxidation in dried microencapsulated oils is reviewed, focused on the variables specifically involved in oxidation of these lipid systems. Such variables include those pertaining to the preparation process (type and concentration of the matrix components and drying procedure) and those related to the physicochemical properties of microencapsulated oils (particle size, oil globule size, lipid distribution, water activity, pH and interactions between matrix components).
Consejo Superior de Investigaciones Científicas
2003-09-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/246
Grasas y Aceites; Vol. 54 No. 3 (2003)
eng
Copyright (c) 2003 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/311
2020-10-18T10:21:39Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"020630 2002 eng "
1988-4214
0017-3495
dc
Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
Velasco, J.
Instituto de la Grasa (CSIC)
Dobarganes, M. C.
Instituto de la Grasa (CSIC)
Márquez-Ruiz, G.
Instituto de la Grasa (CSIC)
Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely known, and they are of particular interest in the case on oil-in-water emulsions since these lipid systems constitute a large number of foods, e.g., milks, creams, mayonnaise’s, soups and sauces. In this paper, the present state of the art on lipid oxidation in oil-in-water emulsions is revised, including description of the variables specifically involved in oxidation of these lipid systems (pH, presence of interface, partition of reactants and products, interaction with other components) as well as those affecting lipid oxidation in general but showing particular characteristics in their action in emulsions (oxygen, unsaturation degree, presence of antioxidants and prooxidants).
Consejo Superior de Investigaciones Científicas
2002-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/311
Grasas y Aceites; Vol. 53 No. 2 (2002)
eng
Copyright (c) 2002 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/364
2020-10-18T10:25:08Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"010830 2001 eng "
1988-4214
0017-3495
dc
The development of a web page for lipid science and research. Main web sites of interest
Farran, A.
Unidad de Calidad Nutricional y Tecnológica de los Lípidos (Food Lipids, Quality and Health Unit). Nutrition and Food Science Department, University of Barcelona-CeRTA
Pascual, J.
Unidad de Calidad Nutricional y Tecnológica de los Lípidos (Food Lipids, Quality and Health Unit). Nutrition and Food Science Department, University of Barcelona-CeRTA
Grillo, J.
Unidad de Calidad Nutricional y Tecnológica de los Lípidos (Food Lipids, Quality and Health Unit). Nutrition and Food Science Department, University of Barcelona-CeRTA
Codony, R.
Unidad de Calidad Nutricional y Tecnológica de los Lípidos (Food Lipids, Quality and Health Unit). Nutrition and Food Science Department, University of Barcelona-CeRTA
Boatella, J.
Unidad de Calidad Nutricional y Tecnológica de los Lípidos (Food Lipids, Quality and Health Unit). Nutrition and Food Science Department, University of Barcelona-CeRTA
Internet provide access to a huge of scientific and technical information on Internet which is not validated by any committee of experts. This information needs filtering in order to optimize user access to these resources. In this paper, we describe the development of a WEB page outlining the activity of our research team Food Lipids Quality and Health. The WEB page seeks to fulfil the following objectives: to communicate the activities of the team, to use effectively the resources that Internet offers and to promote their use among the team. We report on the methods used in achieving these objectives. Finally, a large number of WEB addresses related to Lipids are presented and classified. The addresses have been selected on the basis of their usefulness and interest value.
Consejo Superior de Investigaciones Científicas
2001-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/364
Grasas y Aceites; Vol. 52 No. 3-4 (2001)
eng
Copyright (c) 2001 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/385
2020-10-18T10:25:47Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"010430 2001 eng "
1988-4214
0017-3495
dc
Obtention and uses of protein hydrolysates
Vioque, Javier
Instituto de la Grasa
Clemente, Alfonso
Instituto de la Grasa
Pedroche, Justo
Instituto de la Grasa
Yust, María del Mar
Instituto de la Grasa
Millán, Francisco
Instituto de la Grasa
A review on the obtention of plant protein hydrolysates for food use has been carried out. First, the components and factors that participate in the hydrolysis are described. Then a description of the different types of hydrolysates is done: limited hydrolysates (between 1% and 10% degree of hydrolysis) that are used to improve functional properties of foods; hydrolysates with variable degree of hydrolysis that are used as flavourings; by last, extensive hydrolysates (degree of hydrolysis above 10%) that are used as protein suplement in the diet or with a defined composition for the treatment of specific illness.
Consejo Superior de Investigaciones Científicas
2001-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/385
Grasas y Aceites; Vol. 52 No. 2 (2001)
eng
Copyright (c) 2001 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/423
2020-10-18T10:29:18Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"000830 2000 eng "
1988-4214
0017-3495
dc
CLA antioxidant or prooxidant?
Cruz Pardos, S.
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Avda. Complutense, s/n. Universidad Complutense. 28040-Madrid
de Juan-García Torre, P.
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Avda. Complutense, s/n. Universidad Complutense. 28040-Madrid
Sánchez-Muniz, F. J.
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Avda. Complutense, s/n. Universidad Complutense. 28040-Madrid
The conjugated linoleic acid (CLA) is a term referred to a mixture of positional and geometrical isomers of linoleic acid with double conjugated bonds in carbon atoms 10 and 12 or 9 and 11 with all of the possible cis and trans combinations. CLA is a naturally occurring substance in food. The major dietary sources of CLA are foods derived from ruminants, e.g. beef and cheese and its content increases when meals are processed. There is ample evidence showing that free radicals and oxidation processes mediated by free radicals play an important role in many pathological situations including cancer and atherosclerosis. Natural and synthetic antioxidants, tolerated by humans, are employed in order to avoid or treat these pathologies. In the present paper, articles evaluating the antioxidant or prooxidant activity of CLA have been revised. Preliminary in vivo and in vitro studies suggested the antioxidant role for CLA, however recent researches have not shown any evidence related to it. New studies have to be carried out in order to get more information on the antioxidant and protective role of CLA in free radical-related degenerative diseases.
Consejo Superior de Investigaciones Científicas
2000-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/423
Grasas y Aceites; Vol. 51 No. 4 (2000)
eng
Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/438
2020-10-18T10:28:22Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"001030 2000 eng "
1988-4214
0017-3495
dc
Bioactive peptides in storage proteins
Vioque, J.
Instituto de la Grasa. Avda. Padre García Tejero 4. 41012-Sevilla. España
Sánchez-Vioque, R.
Instituto de la Grasa. Avda. Padre García Tejero 4. 41012-Sevilla. España
Clemente, A.
Instituto de la Grasa. Avda. Padre García Tejero 4. 41012-Sevilla. España
Pedroche, J.
Instituto de la Grasa. Avda. Padre García Tejero 4. 41012-Sevilla. España
Yust, M. M.
Instituto de la Grasa. Avda. Padre García Tejero 4. 41012-Sevilla. España
Millán, F.
Instituto de la Grasa. Avda. Padre García Tejero 4. 41012-Sevilla. España
A review on the bioactive peptides described so far in storage proteins, mainly milk proteins, has been carried out. Bioactive peptides are small amino acid sequences inactives in the native protein, but that can be liberated after hydrolysis of these proteins and exert different functions. Among the main one are bioactive peptides with opioid activity, antagonistic opioid, immunomodulatory, antithrombotic, ion transporting or antihypertensive. The possible presence of these peptides in other protein source, mainly oilseed plants and their possible use is discussed.
Consejo Superior de Investigaciones Científicas
2000-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/438
Grasas y Aceites; Vol. 51 No. 5 (2000)
eng
Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/466
2020-10-18T10:27:26Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"001230 2000 eng "
1988-4214
0017-3495
dc
The importance of dietary fat composition on adipose tissue metabolism
Portillo, Mª del Puy
Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco. Paseo de la Universidad, 7. 01006 Vitoria, España
Macarulla, Mª Teresa
Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco. Paseo de la Universidad, 7. 01006 Vitoria, España
Ruiz-Gutiérrez, Valentina
Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco. Paseo de la Universidad, 7. 01006 Vitoria, España
Neutral energy and macronutrient balances are needed for the maintenance of a stable body weight. High-fat diets promote fat accumulation. This fact is not only due to the induction of a caloric hyperphagia, but also to the failure to adjust fat oxidation in response to an excess of fat intake. This situation does not occur with carbohydrates. In addition, the fatty acid composition of dietary fat can also be an important factor determining the resulting level of body weight and body energy stores. The modifications induced in adipocyte membrane fatty acid composition and in stored triglycerides lead to changes in the efficiency of the lipid mobilization. On the other hand, the activity of lipoprotein-lipase and lipogenic enzymes can be modulated by some fatty acids. The fate of the different fatty acids is not the same. Some of them are preferentially oxidized, others are stored and others play a structural role. Finally, diet-induced thermogenesis is increased by certain fatty acids and that contributes to an increased energy expenditure.
Consejo Superior de Investigaciones Científicas
2000-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/466
Grasas y Aceites; Vol. 51 No. 6 (2000)
eng
Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/477
2020-10-18T10:30:10Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"000630 2000 eng "
1988-4214
0017-3495
dc
Extraction and clean-up of pesticides from fatty samples
López-Mesas, M.
Laboratorio de Control de la Contaminación Ambiental INTEXTER. C/ Colón, 15. Terrassa, Barcelona, España
Crespi, M.
Laboratorio de Control de la Contaminación Ambiental INTEXTER. C/ Colón, 15. Terrassa, Barcelona, España
The extraction of pesticides from fatty samples is a problem extensively studied. In this paper, the main techniques for the extraction of pesticides from fatty samples are reviewed. In this extraction, the extraction of fat material is a fact that is difficult to avoid, so it’s necessary to apply clean-up systems prior to subsequent steps in the analytical process. The clean-up techniques are reviewed too.
Consejo Superior de Investigaciones Científicas
2000-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/477
Grasas y Aceites; Vol. 51 No. 3 (2000)
eng
Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/478
2020-10-18T10:30:15Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"000630 2000 eng "
1988-4214
0017-3495
dc
Immunomodulation carried out by dietary fatty acids in experimental animals and humans
de Pablo Martínez, M. A.
Universidad de Jaén, Facultad de Ciencias Experimentales, Departamento de Ciencias de la Salud. Jaén, Spain
Ortega Morente, E.
Universidad de Jaén, Facultad de Ciencias Experimentales, Departamento de Ciencias de la Salud. Jaén, Spain
Gallego Cabrera, A. Mª
Universidad de Jaén, Facultad de Ciencias Experimentales, Departamento de Ciencias de la Salud. Jaén, Spain
Alvarez Nieto, C.
Universidad de Jaén, Facultad de Ciencias Experimentales, Departamento de Ciencias de la Salud. Jaén, Spain
Alvarez de Cienfuegos López, G.
Universidad de Jaén, Facultad de Ciencias Experimentales, Departamento de Ciencias de la Salud. Jaén, Spain
Several studies have reported that fatty acids act as modulatory agents of immune response of experimental animals and humans. In this paper, we do and overview of the performed studies by using of unsaturated fatty acids and their influence on several immunitary parameters in studies carried out in vitro as well as ex vivo. It has been shown that unsaturated fatty acids are involved in the reduction of lymphocyte proliferation, cytokine production and natural killer cell activity. On the other hand, in this article we have reviewed the mechanisms by which fatty acids modulate the immune response: I) membrane fluidity alteration; II) production of lipid peroxides; III) eicosanoid production; IV) gene expression modulation.
Consejo Superior de Investigaciones Científicas
2000-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/478
Grasas y Aceites; Vol. 51 No. 3 (2000)
eng
Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/494
2020-10-18T10:01:41Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"080330 2008 eng "
1988-4214
0017-3495
dc
Production of biodiesel from vegetable oils
Cerveró, José María
Department of Chemical and Environmental Engineering, University of Oviedo
Coca, José
Department of Chemical and Environmental Engineering, University of Oviedo
Luque, Susana
Department of Chemical and Environmental Engineering, University of Oviedo
Biodiesel is produced by transesterification of triglycerides present in animal fat or vegetable oils, by displacing glycerine with a low molar mass alcohol. This resulting ester mixture has physico-chemical properties similar to those of petroleum diesel. This paper reviews the synthetic paths that lead to biodiesel by means of the catalytic transesterification of vegetable oils. Although methyl esters are at present the only ones produced at industrial scale, the use of ethanol, which can also be obtained from renewable resources, has been considered, since it would generate a cleaner and more biocompatible fuel.
Consejo Superior de Investigaciones Científicas
2008-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/494
Grasas y Aceites; Vol. 59 No. 1 (2008)
eng
Copyright (c) 2008 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/540
2020-10-18T09:58:17Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090330 2009 eng "
1988-4214
0017-3495
dc
Study of the effects of dietary polyunsaturated fatty acids: Molecular mechanisms involved in intestinal inflammation
Knoch, Bianca
Food, Metabolism & Microbiology Section, Food & Textiles Group, AgResearch Grasslands and Institute of Food, Nutrition & Human Health, Massey University
Barnett, Matthew P.G.
Food, Metabolism & Microbiology Section, Food & Textiles Group, AgResearch Grasslands
Roy, Nicole C.
Food, Metabolism & Microbiology Section, Food & Textiles Group, AgResearch Grasslands
McNabb, Warren C.
Food, Metabolism & Microbiology Section, Food & Textiles Group, AgResearch Grasslands
The use of “omics” techniques in combination with model systems and molecular tools allows to understand how foods and food components act on metabolic pathways to regulate transcriptional processes. Polyunsaturated fatty acids have distinctive nutritional and metabolic effects because they give rise to lipid mediated products and affect the expression of various genes involved in intestinal inflammation. The present review focuses on the molecular effects of dietary polyunsaturated fatty acids on intestinal inflammation.
Consejo Superior de Investigaciones Científicas
2009-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/540
Grasas y Aceites; Vol. 60 No. 1 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/541
2020-10-18T09:58:20Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090330 2009 eng "
1988-4214
0017-3495
dc
Diet-gene interactions between dietary fat intake and common polymorphisms in determining lipid metabolism
Corella, Dolores
Department of Preventive Medicine and Public Health, University of Valencia and CIBER Fisiopatología de la Obesidad y Nutrición (CB06/03), ISCIII
Current dietary guidelines for fat intake have not taken into consideration the possible genetic differences underlying the individual variability in responsiveness to dietary components. Genetic variability has been identified in humans for all the known lipid metabolim-related genes resulting in a plethora of candidate genes and genetic variants to examine in diet-gene interaction studies focused on fat consumption. Some examples of fat-gene interaction are reviewed. These include: the interaction between total intake and the 514C/T in the hepatic lipase gene promoter in determining high-density lipoprotein cholesterol (HDL-C) metabolism; the interaction between polyunsaturated fatty acids (PUFA) and the 75G/A polymorphism in the APOA1 gene plasma HDL-C concentrations; the interaction between PUFA and the L162V polymorphism in the PPARA gene in determining triglycerides and APOC3 concentrations; and the interaction between PUFA intake and the 1131TC in the APOA5 gene in determining triglyceride metabolism. Although hundreds of diet-gene interaction studies in lipid metabolism have been published, the level of evidence to make specific nutritional recommendations to the population is still low and more research in nutrigenetics has to be undertaken.
Consejo Superior de Investigaciones Científicas
2009-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/541
Grasas y Aceites; Vol. 60 No. 1 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/542
2020-10-18T09:58:24Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090330 2009 eng "
1988-4214
0017-3495
dc
Dietary fatty acids affecting hepatic metabolism and atherosclerosis – mechanisms unravelled using a proteomics approach
Rodríguez Gutiérrez, Guillermo
Rowett Research Institute, Division of Vascular Health
de Roos, Baukje
Rowett Research Institute, Division of Vascular Health
Dietary fatty acids play an important role in the aetiology of coronary heart disease. The effects of dietary fatty acids on lipoprotein metabolism are well described, but additional or alternative mechanisms relating to potential influence on coronary heart disease are not known. This review describes how proteomics techniques have been used to identify proteins that are differentially regulated by dietary fatty acids. Such proteins may reveal pathways by which dietary fatty acids influence disease risk.
Consejo Superior de Investigaciones Científicas
2009-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/542
Grasas y Aceites; Vol. 60 No. 1 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/543
2020-10-18T09:58:27Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090330 2009 eng "
1988-4214
0017-3495
dc
Recent advances in lipoprotein and atherosclerosis: A nutrigenomic approach
López, Sergio
Grupo de Nutrición Celular y Molecular, Instituto de la Grasa, CSIC
Ortega, Almudena
Grupo de Nutrición Celular y Molecular, Instituto de la Grasa, CSIC
Varela, Lourdes
Grupo de Nutrición Celular y Molecular, Instituto de la Grasa, CSIC
Bermúdez, Beatriz
Grupo de Nutrición Celular y Molecular, Instituto de la Grasa, CSIC
Muriana, Francisco JG
Grupo de Nutrición Celular y Molecular, Instituto de la Grasa, CSIC
Abia, Rocío
Grupo de Nutrición Celular y Molecular, Instituto de la Grasa, CSIC
Atherosclerosis is a disease in which multiple factors contribute to the degeneration of the vascular wall. Many risk factors have been identified as having influence on the progression of atherosclerosis among them, the type of diet. Multifactorial interaction among lipoproteins, vascular wall cells, and inflammatory mediators has been recognised as the basis of atherogenesis. Dietary intake affects lipoprotein concentration and composition providing risk or protection at several stages of atherosclerosis. More intriguingly, it has been demonstrated that the extent to which each lipid or lipoprotein is associated with cardiovascular disease depends on the time to last meal; thus, postprandial lipoproteins, main lipoproteins in blood after a high-fat meal, have been shown to strongly influence atherogenesis. As a complex biological process, the full cellular and molecular characterization of atherosclerosis derived by diet, calls for application of the newly developing “omics” techniques of analysis. This review will considered recent studies using high-throughput technologies and a nutrigenomic approach to reveal the patho-physiological effects that the fasting and postprandial lipoproteins may exert on the vascular wall.
Consejo Superior de Investigaciones Científicas
2009-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/543
Grasas y Aceites; Vol. 60 No. 1 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/567
2020-10-18T09:58:14Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090630 2009 eng "
1988-4214
0017-3495
dc
Docosahexaenoic acid (DHA), an essential fatty acid for the proper functioning of neuronal cells: their role in mood disorders
Valenzuela B, Alfonso
Centre of Lipids, INTA, University of Chile, Santiago
The brain and the nervous system are tissues with high contents of two polyunsaturated fatty acids: arachidonic acid (20:4, omega-6, AA) and docosahexaenoic acid (22:6, omega-3, DHA). Despite their abundance in these tissues, AA and DHA cannot be re-synthesized in mammals. However, the concentration of these fatty acids can be modulated by dietary intake. AA and DHA must be provided by the diet as such (preformed) or through the respective omega-6 and omega-3 precursors from vegetable origin. Linoleic acid, the precursor of AA is very abundant in the western diet and therefore the formation of AA from linoleic acid is not restrictive. On the other hand, alpha linolenic acid, the precursor of DHA is less available in our diet and preformed DHA is highly restrictive in some populations. During the last period of gestation and during the early post natal period, neurodevelopment occurs exceptionally quickly, and significant amounts of omega-6 and omega-3 polyunsaturated fatty acids, especially DHA, are critical to allow neurite outgrowth and the proper brain and retina development and function. In this review various functions of DHA in the nervous system, its metabolism into phospholipids, and its involvement in different neurological and mood disorders, such as Alzheimer’s disease, depression, and others are revised.
Consejo Superior de Investigaciones Científicas
2009-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/567
Grasas y Aceites; Vol. 60 No. 2 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/579
2020-10-18T09:57:31Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090730 2009 eng "
1988-4214
0017-3495
dc
Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
Toldrá, Fidel
Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
Aristoy, M-Concepción
Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
Flores, Mónica
Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
Potassium and sodium salts of nitrite (E 249 and E 250) and nitrate (E 251 and E 252) are authorised for use under certain levels in several foodstuffs such as non-heat-treated, cured and dried meat products, other cured meat products, canned meat products and bacon. The key point in the use of nitrate and nitrite as preservatives is to find a balance between ensuring the microbiological safety of the ham and keeping as low as possible the level of nitrosamines in the final product. Nitrites and nitrates are authorised as additives for dry-cured ham in the Directive 2006/52/EC of 5 July 2006 that modifies previous Council Directive 95/2/EC on food additives other than colours and sweeteners. The effect of nitrate and its reduction to nitrite in controlling the lipid oxidation process during the ham ripening is very important for the development of the characteristic cured flavour. The main benefits and drawbacks of the use of nitrites and nitrates in dry-cured ham and how these levels may affect its flavour are discussed in this manuscript.
Consejo Superior de Investigaciones Científicas
2009-07-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/579
Grasas y Aceites; Vol. 60 No. 3 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/580
2020-10-18T09:57:34Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090730 2009 eng "
1988-4214
0017-3495
dc
Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.
Gilles, Gandemer
Institut National Recherche Agronomique
Lipids play a key role in sensory traits of dry cured hams. Both the quantity and the composition of lipids in raw material affect dry-cured hams quality. The lipid characteristics strongly depend on rearing systems developed in different area in Europe. During processing, lipids undergo lipolysis and oxidation. Phospholipids are the main substrates of both lipolysis and oxidation. Lipolysis forms free fatty acids rich in polyunsaturated fatty acids all along the process. Lipids are also subjected to oxidation which forms many volatile compounds. These volatiles affect in the aroma of dry-cured hams and are associated with aroma notes such as rancid, aged meat or dry-cured. According to the genotype and the rearing conditions of pigs and the parameters of processing, dry-cured hams have specific sensory profiles. This paper reviews the present knowledge on lipids and dry-cured ham quality.
Consejo Superior de Investigaciones Científicas
2009-07-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/580
Grasas y Aceites; Vol. 60 No. 3 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/593
2020-10-18T09:57:01Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"090930 2009 eng "
1988-4214
0017-3495
dc
Current importance of oleochemistry in the industrial sector of surfactants.
Gómez Herrera, Carlos
Instituto de la Grasa (CSIC)
Oleochemistry is an industrial sector with various applications and important developments in the field of surfactans. In this article different parts are dedicated to: A) Sources of oleochemical raw materials; B) Valorization of the oleochemistry in the field of surfactants; C) Hydrophilic heads based on carbohydrates or proteins, D) Examples of surfactants currently prepared at industrial scale, such as esters of polyols, alkylpolyglucosides, glucamides and lipoaminoacids. Collaboration between industrial sectors of surfactants and oleaginous products has evidenced various strong points. Ecological, energetic, economical and sanitary reasons will probably increase this collaboration in the future.
Consejo Superior de Investigaciones Científicas
2009-09-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/593
Grasas y Aceites; Vol. 60 No. 4 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/597
2020-10-18T09:55:49Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"091230 2009 eng "
1988-4214
0017-3495
dc
The adipose tissue: something more than a reservoir of energy
Valenzuela B, Alfonso
Centro de Lípidos, INTA, Universidad de Chile
Sanhueza C, Julio
Centro de Lípidos, INTA, Universidad de Chile
Adipose tissue is a reservoir of energy and also an organ that contributes to the aesthetics and health of human body working as an endocrine tissue. White adipose tissue, which is formed by unilocular adipose cells, can modify organic homeostasis by controlling energy expenditure and consumption and by producing adipokines that regulate food consumption, and carbohydrate and lipid metabolic utilization. Brown adipose tissue is structured by multilocular cells containing many small fat drops that can be easily hydrolyzed. This tissue is involved in adaptative or facultative thermogenesis because it contains the uncoupling-1 protein (UCP-1) which by inhibiting ATP synthesis releases heat. The size of brow adipose tissue is reduced with aging and the most recent future strategies to fight obesity may be by transforming white cells into brown adipose tissue. The present work reviews the main structural and functional characteristics of white and brown adipose tissue with emphasis in its endocrine and regulatory function.
Consejo Superior de Investigaciones Científicas
2009-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/597
Grasas y Aceites; Vol. 60 No. 5 (2009)
eng
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/649
2020-10-18T10:35:40Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"990430 1999 eng "
1988-4214
0017-3495
dc
Coffee consumption and serum cholesterol
Montero Rodríguez, M. G.
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense.
Talón Marqués, M. A.
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense.
Sánchez-Muniz, F. J.
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense.
Different topics related to the kind and variety of coffee with commercial value, specially of the chemical composition of the green and toasted grain and particularly of the composition of the lipid fraction, are firstly revised. Secondly, the possible relationship between coffee consumption and some risk factors of cardiovascular diseases are also analysed, searching for the effect of different kinds of coffee, ways of preparation and the presence of the cafestol and kahweol diterpens on the level of serum lipids and lipoproteins on consumers. Among other conclusions, the loss of the hypercholesterolemic effect when the boiled preparations are filtered is noted.
Consejo Superior de Investigaciones Científicas
1999-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/649
Grasas y Aceites; Vol. 50 No. 2 (1999)
eng
Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/659
2020-10-18T10:34:38Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"990630 1999 eng "
1988-4214
0017-3495
dc
Effect of lipid damages on processed fish quality.
Augbourg, Santiago P.
Instituto de Investigaciones Marinas (CSIC).
Marine species constitute a food group recognised as being easily damaged during the technological processing. Between the different damage pathways that can act on a marine food, a big attention has been given to the oxidation ability of lipids, as a result of supporting a high content on polyunsaturated fatty acids. In the present work, the role of lipid changes of a marine species on the quality degree is reviewed over the most employed technological processes (freezing and frozen storage, chilled storage, cooking, canning, drying, salting and smoking). The use of the main quality lipid indices for assessing the quality degree changes in each process is also analysed.
Consejo Superior de Investigaciones Científicas
1999-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/659
Grasas y Aceites; Vol. 50 No. 3 (1999)
eng
Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/660
2020-10-18T10:34:44Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"990630 1999 eng "
1988-4214
0017-3495
dc
Quality of table olives.
Garrido Fernández, Antonio
Departamento de Biotecnología, Instituto de la Grasa.
Romero Barranco, Concepción
Departamento de Biotecnología, Instituto de la Grasa.
The paper comments the different regulations related to table olives at national or international scales. The Unified Qualitative standard Applying to Table Olives in International Trade and COI/Codex (International Olive Oil Council, IOC, and IOC/Codex Alimentarius), «Reglamentación Técnico Sanitaria para la elaboración, circulación y venta de aceitunas de mesa» (Spanish), «Normas de calidad para la exportación de aceitunas de mesa» (Spanish), and the United States Standards for Grades of Green and Canned Ripe Olives (USA) are especially considered. The effects of the new regulations on Nutritional Labelling (mainly in USA), applications of the Analysis and Control of Critical Points (ACCP), and the problems derived from the application of the ISO 9000, or EN 29000, to this Sector are also discussed.
Consejo Superior de Investigaciones Científicas
1999-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/660
Grasas y Aceites; Vol. 50 No. 3 (1999)
eng
Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/671
2020-10-18T10:33:56Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"990830 1999 eng "
1988-4214
0017-3495
dc
High-performance liquid chromatography in the separation of triglycerides from complex animal fats.
Perona, Javier S.
Instituto de la Grasa, (CSIC).
Ruiz-Gutiérrez, Valentina
Instituto de la Grasa, (CSIC).
Barrón, Luis J.R.
Tecnología de Alimentos. Universidad del País Vasco/Euskal Herriko Unibertsitatea.
Triglycerides are at the same time, one of the most abundant and complex lipid fraction in the nature. For this reason, it is esential to determine their molecular species composition, as well as to know the stereospecific position in which the fatty acids are located, in order to characterize animal fats and vegetable oils. The most commonly employed technique for this objective is high-performance liquid chromatography, in general using reversed phase columns. In the present article we describe the operative conditions employed nowadays in order to achieve the optimum resolution for the triglyceride chromatographic peaks, and also the present situation of the knowledge in the separation of the molecular species of complex mixtures of triglycerides, such as milk fat, fish oil and hepatic fat, which are of importance in the industrial sector and human nutrition.
Consejo Superior de Investigaciones Científicas
1999-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/671
Grasas y Aceites; Vol. 50 No. 4 (1999)
eng
Copyright (c) 1999 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/709
2020-10-18T10:41:16Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"980228 1998 eng "
1988-4214
0017-3495
dc
Stability and usage of nitrogen in fats and oils
Barrera Arellano, Daniel
Lab. Óleos e gorduras, DTA Faculdade de Engenharia de Alimentos, UNICAMP
The oxidative rancidity is, without a doubt, the main cause of the deterioration of fats and oils, and defines the shelf life of this type of products. Therefore, the stability (resistance against oxidation) has come to be one of the factors which worry the processors the most, thus it is also one of the main quality criteria. Rancidity chemical principles, its consequences, forms to prevent and the evaluation methods will be shortly discussed. Several factors determinate the stability of fats and oils, pointing out the chemical composition and the processing conditions. All the process steps must be accomplished searching a greater stability, for which some minimal cares must be observed. Particularly important in this sense are the steps of bleaching and deodorization. The usage of antioxidants and nitrogen represent valuable tools to improve oxidative stability, mainly in oils of unfavorable characteristics and composition.
Consejo Superior de Investigaciones Científicas
1998-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/709
Grasas y Aceites; Vol. 49 No. 1 (1998)
eng
Copyright (c) 1998 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/720
2020-10-18T10:40:30Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"980430 1998 eng "
1988-4214
0017-3495
dc
Influence of the enzymatic treatment on the quality of vegetable oils
Sineiro, J.
1Departamento de Enxeñería Química. Universidad de Santiago de Compostéla.
Domínguez, H.
2Departamento de Enxeñería Química. Universidad de Vigo
Núñez, M. J.
1Departamento de Enxeñería Química. Universidad de Santiago de Compostéla.
In this paper the effects of the enzymatic treatment on the quality and composition of vegetable edible oils are revised. Stability and refinability related aspects of oils from seeds, olive and other fruits are presented, so as an organoleptic valoration of the olive oil. Oils from enzyme aided processes show composition and characteristics similar to the ones from oils obtained from raw materials.
Consejo Superior de Investigaciones Científicas
1998-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/720
Grasas y Aceites; Vol. 49 No. 2 (1998)
eng
Copyright (c) 1998 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/765
2020-10-18T10:44:49Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"970228 1997 eng "
1988-4214
0017-3495
dc
Fatty acid hydroperoxides pathways in plants. A review.
Fauconnier, M. L.
U.E.R. Chimie Genérale et Organique, Faculté Universitaire des Sciences Agronomiques.
Marlier, M.
U.E.R. Chimie Genérale et Organique, Faculté Universitaire des Sciences Agronomiques.
The present paper focusses on the fatty acid hydroperoxides pathways, mainly hydroperoxide lyase and hydroperoxide dehydrase. For each enzyme, the definition, occurrence and subcellular localization is presented. Particular attention is given to reaction mecanisms and to substrate specificity. Physiological roles of reaction products are also discussed.
Consejo Superior de Investigaciones Científicas
1997-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/765
Grasas y Aceites; Vol. 48 No. 1 (1997)
eng
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/776
2020-10-18T10:44:19Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"970430 1997 eng "
1988-4214
0017-3495
dc
Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods.
Vicario Romero, I. M.
Área de Nutrición y Bromatología. Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia. Universidad de Sevilla
Guillén Sans, R.
Área de Nutrición y Bromatología. Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia. Universidad de Sevilla
Guzmán Chozas, M.
Área de Nutrición y Bromatología. Departamento de Bioquímica, Bromatología y Toxicología. Facultad de Farmacia. Universidad de Sevilla
In this overview several aspects concerning the application of 2-thiobarbituric acid (TBA) test for measuring oxidative rancidity in foods are described and discussed. Different factors like food processing, sample induced oxidation and preparation, applied methodologies and interferences, are considered. The application of the TBA test to some foods like meats, fish, eggs, milk and dairy products, cereals, infant-foods, animal fats and vegetable oils are described. Correlation between TBA index or TBA number and other oxidation indices (i.e. peroxide value) as well as sensory evaluation are also considered.
Consejo Superior de Investigaciones Científicas
1997-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/776
Grasas y Aceites; Vol. 48 No. 2 (1997)
eng
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/785
2020-10-18T10:43:37Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"970630 1997 eng "
1988-4214
0017-3495
dc
Used of pesticides in cottonseed cultivars. Present trends.
Martínez, M. J.
Laboratorio Control Contaminación. Instituto Investigación Textil y Cooperación Industrial (INTEXTER)
Crespi, M.
Laboratorio Control Contaminación. Instituto Investigación Textil y Cooperación Industrial (INTEXTER)
The paper reviews the world production of cotton and the use of pesticides in its growth. The risks derived from their abuse, especially chlorinated ones, are commented. Organophosphorous pesticides and carbamates have a wider spectrum of activity and less environmental persistence, although their are more toxic for mammalian beings. Since the 70th, the «piretrinas» have solved some of the problems derived from pets with resistance to the above mentioned two pesticides. Nevertheless, utilization of pesticides in this culture should be diminished since their use is not efficient nowadays and even in some cases there is a production decrease. On the other hand, consumers are progressively demanding the so called «ecological products». Thus, EU countries should be more restrictive with respect to the pesticides tolerances in cotton to be able to use the «Ecological label» of the European Union.
Consejo Superior de Investigaciones Científicas
1997-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/785
Grasas y Aceites; Vol. 48 No. 3 (1997)
eng
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/795
2020-10-18T10:43:03Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"970830 1997 eng "
1988-4214
0017-3495
dc
Compendio bibliográfico sobre cromatografía líquida de alta eficacia de lípidos: IV 1985-1994.
Graciani Constante, E.
Instituto de la Grasa (C.S.I.C.)
Janer del Valle, Mª L.
Instituto de la Grasa (C.S.I.C.)
Maestro Durán, R.
Instituto de la Grasa (C.S.I.C.)
The present summary, following the tradition begun by K. Aitzetmüller with the works published from 1961 and continued by the present authors from 1975, is a compilation of articles appearing between the years given in the title; the database used was primarily Chem. Abstr. The study indicates the most frequent topics of research and the more specialised journals. The total number of works reviewed is 1680,680 more than those appearing in the previous decade. Special emphasis is given to the reviews includes. (English).
Consejo Superior de Investigaciones Científicas
1997-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/795
Grasas y Aceites; Vol. 48 No. 4 (1997)
eng
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/806
2020-10-18T10:42:24Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"971030 1997 eng "
1988-4214
0017-3495
dc
Lactic acid bacteria in table olive fermentations
Durán Quintana, M. C.
Instituto de la Grasa
Romero Barranco, C.
Instituto de la Grasa
García García, P.
Instituto de la Grasa
Brenes Balbuena, M.
Instituto de la Grasa
Garrido Fernández, A.
Instituto de la Grasa
The paper reviews the characteristics for the lactic acid bacteria (LAB) growth in the three main table olive types in the international trade. The only typical spontaneous lactic process is that followed in the Spanish-style green olives. The growth of LAB throughout storage in brine of ripe olives and fermentation of naturally ripe (black) olives depends on various factors such as olive cultivars, sodium chloride concentration, initial pH correction, etc. The knowledge of the spontaneous growth conditions is essential for a better microbiological control and the efficient use of starter cultures in these fermentations.
Consejo Superior de Investigaciones Científicas
1997-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/806
Grasas y Aceites; Vol. 48 No. 5 (1997)
eng
Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/859
2020-10-18T10:54:14Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"960630 1996 eng "
1988-4214
0017-3495
dc
Synthetic and natural antioxidants: food quality protectors
Valenzuela, A.
Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Chile
Nieto, S.
Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Chile.
Oxidation of food lipid components, known as oxidative rancidity is one of the major deteriorative and quality-affecting reactions. Oxidative rancidity is initiated by oxygen free-radicals or by the reaction of molecular oxygen with pre-formed organic free-radicals from polyunsaturated fatty acids composing fats and oils. Oxidation may be prevented or delayed by antioxidants, these substances being organic molecules of either synthetic or natural origin which can scavenge the oxygen free-radicals involved in fatty acid oxidation. Synthetic antioxidants are the most popular and widely used antioxidants, however concerns about it safe to both human and animal health is encouraging research on substances from natural origin showing antioxidant properties. Few natural antioxidants have been proved to be effective when compared to synthetic products in the same experimental conditions. This work summarizes the main characteristics of the most important synthetic antioxidants, also discuss the principal characteristics of four natural antioxidants, comparing the advantages and disadvantages of using natural products compared to synthetic ones, and sight the future for natural products with antioxidant activity.
Consejo Superior de Investigaciones Científicas
1996-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/859
Grasas y Aceites; Vol. 47 No. 3 (1996)
eng
Copyright (c) 1996 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/860
2020-10-18T10:54:14Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"960630 1996 eng "
1988-4214
0017-3495
dc
Preservation in brine of green or turning colour olives
Garrido Fernández, A.
Instituto de la Grasa (CSIC), Sevilla
Brenes Balbuena, M.
Instituto de la Grasa (CSIC), Sevilla
García García, P.
Instituto de la Grasa (CSIC), Sevilla
Duran Quintana, M. C.
Instituto de la Grasa (CSIC), Sevilla
Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presence of yeasts is always observed, although only a few species are systematically found. Lactic acid bacteria (cocci and lactobacilli) depends on the cultivar and the NaCI concentration (a level over 8% is inhibitory for them). The presence of Gram-negative bacteria and other spoiling germs are effectively prevented by the initial correction of brines with acetic acid up to a pH level of aprox. 4.2. Preservation by high concentrations of acetic, lactic or both acids prevents the growth of practically any microorganism. When preservation is carried set by the aerobic system, shrivelling of fruits is avoided in send sensitive cultivars.
Consejo Superior de Investigaciones Científicas
1996-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/860
Grasas y Aceites; Vol. 47 No. 3 (1996)
eng
Copyright (c) 1996 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/879
2020-10-18T10:54:20Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"961030 1996 eng "
1988-4214
0017-3495
dc
Aldehydic acids in frying oils: formation, toxicological significance and analysis
Kamal-Eldin, Afaf
Department of Food Science, Swedish University of Agricultural Sciences
Appelqvist, Lars-Åke
Department of Food Science, Swedish University of Agricultural Sciences
Aldehydic acids are generated in oxidized lipids as a result of decomposition of hydroperoxides by (β-scission reactions. Aldehydes are known to interact with proteins and DNA and to impair enzymatic functions. Aldehydic esters from oxidized lipids were reabsorbed to a significant extent in rats. This paper reviews the mechanism of formation of esterified aldehydic acids in frying oils and their physiological/toxicological effects. The paper also gives an overview of relevant basic analytical techniques that needs to be improved to establish reliable quantitative method (s).
Consejo Superior de Investigaciones Científicas
1996-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/879
Grasas y Aceites; Vol. 47 No. 5 (1996)
eng
Copyright (c) 1996 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/890
2020-10-18T10:45:43Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"961230 1996 eng "
1988-4214
0017-3495
dc
Detergency. Its main mechanisms
Gómez Herrera, Carlos
Profesor de Investigación (CSIC) jubilado y Académico Numerario de la Real Academia Sevillana de Ciencias
Advances on research, technology and applications for detergent processes increase rapidly. They keep provoking, as during last decades, repercussions on several fields (domestic, industrial, sanitary, energetic, environmental, legislative). To control as much as possible these repercussions, it is necessary to assess the actual knowledge about detergency mechanisms.
This informative article starts by reviewing the essential elements for detergent processes (substrate, soil, cleaning bath). Subsequently several physico-chemical key factors for effectiveness of the textile washing are discussed. These factors are: a) removal of liquid oily soils (by rolling-up, or by spontaneous microemulsification); b) separation of solid particles (by interfacial or electrostatic interactions); c) antiredeposition effects (by solubilization, emulsification or suspension); d) water hardness influence; e) washing physical conditions (temperature, agitation, time). The article ends by establishing the necessity for maintaining close collaboration among experts on different fields to optimize both detergent processes and their repercussions.
Consejo Superior de Investigaciones Científicas
1996-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/890
Grasas y Aceites; Vol. 47 No. 6 (1996)
eng
Copyright (c) 1996 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/902
2020-10-18T10:54:24Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"950228 1995 eng "
1988-4214
0017-3495
dc
Phosphatidic acid production regulated by receptors with liganddependent tyrosine kinase activity
Muriana, Fco. J. G.
Instituto de la Grasa (CSIC)s
Ruiz-Gutiérrez, V.
Instituto de la Grasa (CSIC), Sevilla
The present study deals with the most recent and important studies on the relationship between transmembrane receptors with ligand-dependent tyrosine kinase activity and cellular lipid metabolism, predominantly in generating phosphatidic acid (PA) as a lipid messenger. The signaling function of phosphatidylcholine hydrolysis and diacylglycerol (DG) phosphorylation by phospholipase D and diacylglycerol kinase, respectively, as different sources for PA is also described. PA may play a role in signal transduction as a putative first or second messenger, and acts to reduce levels of DG and to produce bis-PA by phospholipase D - mediated transphosphatidylation.
Consejo Superior de Investigaciones Científicas
1995-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/902
Grasas y Aceites; Vol. 46 No. 1 (1995)
eng
Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/914
2020-10-18T10:54:29Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"950430 1995 eng "
1988-4214
0017-3495
dc
Fatty acid methyl esters as diesel fuel. Economic, ecological and energetic implications
Gómez Herrera, Carlos
Profesor de Investigación (CSIC) jubilado y Académico Numerario de la Real Academia Sevillana de Ciencias
Changes in the "Common Agricultural Policy" of the European Union have increased the rapeseed crops on "set-aside" lands remarkably. Rapeseed oils are transesterified with methanol to obtain fatty acid methyl esters. Blends of these esters with diesel oil are sold in petrol stations in different european countries like any other fuel.
This informative article starts by reviewing basic characteristics of diesel fuel, and continues with an analysis of physical properties, chemical composition and present specifications for the rapeseed methyl esters. Subsequently several implications derived from the industrial development of this biofuel are discussed. These implications are economic (production, consumption, prices, subventions, tax exemptions), ecological (nearly zero emissions for whole cycle of carbon dioxide, other exhaust emissions from combustion, ecobalances), and energetic (complete evaluation of energy expenditure for production, energetic ratios).
Consejo Superior de Investigaciones Científicas
1995-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/914
Grasas y Aceites; Vol. 46 No. 2 (1995)
eng
Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/925
2020-10-18T10:54:33Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"950630 1995 eng "
1988-4214
0017-3495
dc
Oxysterol formation in foods
Guardiola, F.
Unidad de Nutrición y Bromatología, Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Codony, R
Unidad de Nutrición y Bromatología, Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Rafecas, M.
Unidad de Nutrición y Bromatología, Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Boatella, J.
Unidad de Nutrición y Bromatología, Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
This review focuses on the mechanisms of formation of oxysterols and factors that influence on their formation and content in foods. Aspects of growing interest because of the numerous biological effects reported for these compounds.
Consejo Superior de Investigaciones Científicas
1995-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/925
Grasas y Aceites; Vol. 46 No. 3 (1995)
eng
Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/955
2020-10-18T10:54:45Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"951230 1995 eng "
1988-4214
0017-3495
dc
<i>Trans</i> fatty acid isomers from hydrogenated fats: The controversy about health implications
Valenzuela, Alfonso
Unidad de Bioquímica Farmacológica y Lípidos, INTA, Universidad de Chile
King, Judith
Unidad de Bioquímica Farmacológica y Lípidos, INTA, Universidad de Chile
Nieto, Susana
Unidad de Bioquímica Farmacológica y Lípidos, INTA, Universidad de Chile
Wherever there is a double bond in a fatty acid, there is also a possibility for isomerization. Under partial hydrogenation triacylglycerols composing oils'double bonds may change from cis to trans configuration, therefore products derived from hydrogenated oils such as margarines, shortenings and other industrial fats show high content of trans fatty acid isomers. The health implications of trans fatty acids in our diet is now a concern of controversy, because it has been demonstrated that its metabolic behaviour is as saturated fats. Trans fatty acids increase LDL-cholesterol and simultaneously decrease HDL-cholesterol, being considered both parameters as atherogenics. The oleochemical industry has developed several strategies to reduce the trans fatty acid content of hydrogenated oils, and now margarines and other hydrogenated derived products with low trans fatty acids content can be obtained from the retail market.
Consejo Superior de Investigaciones Científicas
1995-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/955
Grasas y Aceites; Vol. 46 No. 6 (1995)
eng
Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/956
2020-10-18T10:54:46Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"951230 1995 eng "
1988-4214
0017-3495
dc
Stereospecific analysis of natural fats triacyl-sn-glycerols by means of enzymatic methods and high performance liquid chromatography
Ruiz Gutiérrez, V.
Instituto de la Grasa (CSIC)
Barrón, L. J. R.
Tecnología de los Alimentos. Facultad de Farmacia. Universidad del País Vasco/Euskal Herriko Unibertsitatea
This paper is a review in which difficulties for the determination of the fatty acid stereospecific positions in the triacyl-sn-glycerol molecules of natural fats are discussed. For determining the stereospecific composition of the triacylglycerols, theoretical models for positional distribution of fatty acids in natural fats can be a useful estimation. Also, the principal methods for the stereospecific analysis by means of enzymatic analysis and high performance liquid chromatography are included. In both methods, the isolated sn-glyceridic fractions are later analysed by gas chromatography in order to know their fatty acid composition. In conclusion, combinations of several different analytical techniques such as enzymatic methods, high performance liquid chromatography, thin layer chromatography and gas chromatography can furnish valuable information to determine the stereospecific composition of the triacyl-sn-glycerols.
Consejo Superior de Investigaciones Científicas
1995-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/956
Grasas y Aceites; Vol. 46 No. 6 (1995)
eng
Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/989
2020-10-18T10:57:27Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"940630 1994 eng "
1988-4214
0017-3495
dc
Analytical methods of oxysterol determination
Guardiola, F.
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Codony, R
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Rafecas, M.
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Boadella, J.
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
This paper deal with the main aspects of the analysis of oxysterols. This analytical problem is quite new and many questions involved are still controversial. Consequently, many methodologies exist that still need improvement and standarization. Therefore, it is interesting to discuss the analytical methodologies proposed by different authors for the extraction, purification and determination (gas chromatography and high performance liquid chromatography) of oxysterols.
Consejo Superior de Investigaciones Científicas
1994-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/989
Grasas y Aceites; Vol. 45 No. 3 (1994)
eng
Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1007
2020-10-18T10:57:29Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"940830 1994 eng "
1988-4214
0017-3495
dc
Phenolic compounds from olive (<i>Olea europaea</i>)
Maestro-Durán, R.
Instituto de la Grasa y sus Derivados (CSIC). Sevilla
León Cabello, R
Instituto de la Grasa y sus Derivados (CSIC). Sevilla
Ruíz Gutiérrez, V.
Instituto de la Grasa y sus Derivados (CSIC). Sevilla
Certain plant properties, such as the colour, the nutritional value, the
resistance to microorganisms, the pharmacologic effects and the
organoleptic character, are due to the phenolic compounds. It is interesting
the study of phenolic compounds from olive because they:-Inhibit Gram+ microorganisms, such as Lactobacillus, which are
involved in the fermentation of the olive fruit.
-Inhibit the activity of cellulases and other enzymes.
-Contribute to the stability and organoleptic character of virgin olive
oil.
-Inhibit the effect of microorganisms involved in the anaerobic
depuration of vegetation water. Thus, the phenolic compounds are
the major bothersome contaminants of these wastewater.
-Have pharmacologic properties (to reduce blood pressure levels).
-Are natural antioxidants.
In the present review we describe the composition of the phenolic compounds
from the olive fruit (pulp and seed), the olive oil and its by-products
(vegetation water and rape) and the olive leaves.
Consejo Superior de Investigaciones Científicas
1994-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1007
Grasas y Aceites; Vol. 45 No. 4 (1994)
eng
Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1024
2020-10-18T10:57:32Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"941030 1994 eng "
1988-4214
0017-3495
dc
Biotechnology of lipids: The use of lipases for the structural modification of fats and oils
Valenzuela, Alfonso
Unidad de Bioquímica Farmacológica y Lípidos and Unidad de Nutrición Clínica. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Chile
Nieto, Susana
Unidad de Bioquímica Farmacológica y Lípidos and Unidad de Nutrición Clínica. Instituto de Nutrición y Tecnología de Alimentos, Universidad de Chile
The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties. As chemical procedures have many drawbacks, the application of enzyme technology shows as a promising approach for the development of new fats and oil-derived products. Lipase-catalyzed interesterification reactions allow the structural modification of lipids by selectively changing the composition of a triacylglycerol under very mild and controlled conditions. This work reviews the main characteristics of lipase reactions, the use of lipases for interesterification procedures, and the advantages and limitations of lipase immobilization for the enzymatic modification of fats and oils. The use of lipases from different sources for fat splitting and the potential application of stereospecific lipases for the production of structured or designer lipids is also discussed.
Consejo Superior de Investigaciones Científicas
1994-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1024
Grasas y Aceites; Vol. 45 No. 5 (1994)
eng
Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1031
2020-10-18T09:53:24Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"101230 2010 eng "
1988-4214
0017-3495
dc
Action and fate of natural and synthetic antioxidants during frying
Marmesat, S.
Instituto de la Grasa (CSIC)
Morales, A.
Instituto de la Grasa (CSIC)
Velasco, J.
Instituto de la Grasa (CSIC)
Dobarganes, M. C.
Instituto de la Grasa (CSIC)
The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.
Consejo Superior de Investigaciones Científicas
2010-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1031
Grasas y Aceites; Vol. 61 No. 4 (2010)
eng
Copyright (c) 2010 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1070
2020-10-18T10:57:38Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"931230 1993 eng "
1988-4214
0017-3495
dc
Phenolic compounds as vegetables' autoprotection
Maestro-Durán, R.
Instituto de la Grasa y sus Derivados (CSIC)
León, R.
Instituto de la Grasa y sus Derivados (CSIC)
Ruiz-Gutiérrez, V.
Instituto de la Grasa y sus Derivados (CSIC). Sevilla
This article covers the studies on phytoalexins activity of phenolic compounds (cinnamic acids, flavonoids, isoflavonoids, deoxianthocyanins, stilbenes, coumarins, chromones) against fungi and bacteria. The relationship between hydrophilic-lipophilic balance activity is reported.
Finally some reports on the preparation of synthetic phytoalexins sharing structural similarities with the natural ones (stilbenes, epi-catechin derivatives), of commercial interest as pesticides, insecticides and fungicides, are revised.
Consejo Superior de Investigaciones Científicas
1993-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1070
Grasas y Aceites; Vol. 44 No. 6 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1082
2020-10-18T10:57:43Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"931030 1993 eng "
1988-4214
0017-3495
dc
Technical and nutritional implications of trans fatty acids in hydrogenated oils
Barrera-Arellano, D.
Lab. de Óleos e Gorduras. FEA/UNICAMP
Customers are increasingly paying attention to fats and oils because they are strongly health related. Many points are still confusing about this, but certainly there is one that will soon become public concern: the presence of trans fatty acids in hydrogenated fats and their products. Natural fats and oils from vegetable origin lack this trans isomers. Even though the production of the trans isomers during hydrogenation is unavoidable it can be controlled and minimized. The presence of these components modify technical characteristics as well as introduce problems and alterations in health and nutritional aspects. High trans fatty acids values (up 62%) were found in Brazilian products. A relevant effect in solid content (SFC) at low temperatures was observed but no influence in the softening point. Possible nutritional and health effects related to trans fatty acids will be discussed.
Consejo Superior de Investigaciones Científicas
1993-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1082
Grasas y Aceites; Vol. 44 No. 4-5 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1095
2020-10-18T10:57:46Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"930630 1993 eng "
1988-4214
0017-3495
dc
Antioxidant activity of the nitrogeneous natural compounds
Maestro-Durán, R.
Instituto de la Grasa y sus Derivados (CSIC)
Borja-Padilla, R.
Instituto de la Grasa y sus Derivados (CSIC)
As a continuation of the study of natural antioxidants, this third part deals with nitrogeneous compounds, classified in the following groups.
Amino acids and proteins. Products of the Maillard reaction. Phospholipids (with choline or ethanolamine) and their heating products. Riboflavin. Chlorophylls and porphyrins. Uric acid and derivatives. Their behaviour as inhibitors of the chain reaction of prooxidant radicals, by irreversible reaction or by sequestration of those radicals, as well as their synergistic action with primary antioxidants is discussed.
Finally, the patents registered during the last years for these kind of compounds, their derivatives and synergists in food and other uses are cited.
Consejo Superior de Investigaciones Científicas
1993-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1095
Grasas y Aceites; Vol. 44 No. 3 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1096
2020-10-18T10:57:47Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"930630 1993 eng "
1988-4214
0017-3495
dc
Antioxidant activity of natural sterols and organic acids
Mastro-Durán, R.
Instituto de la Grasa y sus Derivados (CSIC)
Borja-Padilla, R
Instituto de la Grasa y sus Derivados (CSIC)
This paper deals with antioxidant activity of sterols and natural organic acids not covered on previous papers. The paper «Antioxidant activity of phenolic compounds» covered phenolic acids; the second one «Antioxidant activity of vitamin C, D and provitamin A», ascorbic acid, and the third «Antioxidant activity of natural nitrogenous compounds», aminoacids.
The acids studied here included citric, malic, lactic, fumarle, tartaric, kojic (5-hydroxy-2-[hydroxymethyl-γ-pyrone], phytic (inositol-hexaphosphoric acid) and furoic acids.
The reaction mechanisms, either as inhibitors of the chain reaction of prooxidant radicals or by sequestration of free radicals was discussed.
Finally, a list of recent patents of these compounds and their derivatives as antioxidants or synergists was included.
Consejo Superior de Investigaciones Científicas
1993-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1096
Grasas y Aceites; Vol. 44 No. 3 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1105
2020-10-18T10:57:49Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"930430 1993 eng "
1988-4214
0017-3495
dc
Antioxidant activity of phenolic compounds
Maestro Durán, R.
Instituto de la Grasa y sus Derivados (CSIC)
Borja Padilla, R
Instituto de la Grasa y sus Derivados (CSIC)
This review deals with the oxidation processes induced by light and atmospheric oxygen, as well as the protective action on antioxidant compounds. The available data on the synthetic antioxidants and the problems associated to their use, together with the presence of natural phenolic antioxidants in plants, have been revised. These phenolic antioxidants have been classified in families: phenolic alcohols and acids, cinnamic acids, coumarins, favonoids (flavones and isoflavones, flavonols, flavanones) and other phenolic compounds.
Consejo Superior de Investigaciones Científicas
1993-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1105
Grasas y Aceites; Vol. 44 No. 2 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1106
2020-10-18T10:57:50Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"930430 1993 eng "
1988-4214
0017-3495
dc
Antioxidant activity of vitamin C, E, and provitamin A
Maestro-Durán, R.
Instituto de la Grasa y sus Derivados (CSIC)
Borja Padilla, R.
Instituto de la Grasa y sus Derivados (CSIC)
As a continuation of the study of natural antioxidants, this paper includes vitamin C (ascorbic acid), vitamin E (tocopherols and tocotrienols), and provitamin A (β-carotene, lutein, zeaxanthin, isozeaxanthin, lycopene, astaxanthin and cantaxanthin) and, as well as those derivatives of these which have been described as antioxidants, either used as food additives or protectans of cell membranes (in vivo). Their role as inhibitors of chain reactions of prooxidant radicals by irreversible reaction or quenching of such radicals is discussed.
Finally, patents registered during the last years for these compounds, their derivatives and synergists are cited.
Consejo Superior de Investigaciones Científicas
1993-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1106
Grasas y Aceites; Vol. 44 No. 2 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1119
2020-10-18T10:57:54Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"930228 1993 eng "
1988-4214
0017-3495
dc
Technological challenges to assess n-3 polyunsaturated fatty acids from marine oils for nutritional and pharmacological use
Valenzuela, A.
Unidad de Bioquímica Farmacológica y Lípidos. Universidad de Chile
Nieto, S.
Unidad de Bioquímica Farmacológica y Lípidos. Universidad de Chile
Uauy, R.
Unidad de Nutrición Clínica. INTA. Universidad de Chile
The benefits ascribed to marine oils rich in n-3 polyunsaturated fatty acids has led to efforts to improve the chemical and organoleptic characteristics of these oils and to develop procedures for the obtention of pure or highly concentrated fractions of some n-3 fatty acids. Two n-3 fatty acids are of main interest; the eicosapentaenoic acid (C20:5, EPA) and the docosahexaenoic acid (022:6, DHA). The present review is referred to the identification of the main sources of marine n-3 polyunsaturated fatty acids, and to the stabilization of these fatty acids against oxidative rancidity. In addition the procedures for the obtention of EPA and DHA concentrates and the utilization of these fatty acids for nutritional or pharmacological purposes are also discussed.
Consejo Superior de Investigaciones Científicas
1993-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1119
Grasas y Aceites; Vol. 44 No. 1 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1120
2020-10-18T10:57:54Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"930228 1993 eng "
1988-4214
0017-3495
dc
Lipid composition of two purgative fish: <i>Ruvettus pretiosus</i> and <i>Lepidocybium flavobrunneum</i>
Pérez Zara, M. C.
Instituto de la Grasa y sus Derivados (CSIC)
Ruiz Gutiérrez, V.
Instituto de la Grasa y sus Derivados (CSIC)
Bravo, L.
Departamento de Farmacia y Tecnología Farmacéutica. Facultad de Farmacia. Sevilla
A review is made on the literature conceming the lipid composition of two fish belonging to PERCIFORMES order, Gempylidae family, Ruvettus pretiosus and Lepidocybium flavobrunneum.
The lipid fraction is principally composed of wax esters (esters of fatty acid with long chain fatty alcohols), as well as phospholipids, triglycerides, hydrocarbons and sterols.
The lipid extracted from these fish is traditionally used in consideration of its purgative properties in fishing villages from islands like Canarias. In Japanese markets, this fish can be found as a fraudulent substitute of other edible fish.
It seems that the toxic-laxative properties are due to the large amount of wax esters in its lipid fraction.
Consejo Superior de Investigaciones Científicas
1993-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1120
Grasas y Aceites; Vol. 44 No. 1 (1993)
eng
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1132
2020-10-18T10:51:20Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"921230 1992 eng "
1988-4214
0017-3495
dc
Biochemical changes during vegetable products fermentation
Montano, A.
Instituto de la Grasa y sus Derivados (CSIC)
de Castro, A.
Instituto de la Grasa y sus Derivados (CSIC)
Rejano, L.
Instituto de la Grasa y sus Derivados (CSIC)
Different topics dealing with vegetable products fermentation, from manufacturing to microorganisms, and their growth factors, are reviewed. The main pathways for sugar metabolism and degradation reactions of organic and amino acids are described, as well as their influence on sensorial characteristics of the final product. A thorough research on several areas is considered mandatory, in order to increase the value of fermented vegetable foods.
Consejo Superior de Investigaciones Científicas
1992-12-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1132
Grasas y Aceites; Vol. 43 No. 6 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1143
2020-10-18T10:51:14Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"921030 1992 eng "
1988-4214
0017-3495
dc
Lipoxygenase in the plant kingdom. II. Physiological functions proposed
Sánchez, L. C.
Instituto de la Grasa y sus Derivados (CSIC)
Pérez, A. G.
Instituto de la Grasa y sus Derivados (CSIC)
Olías, J. M.
Instituto de la Grasa y sus Derivados (CSIC)
In spite of the large number of publications about lipoxygenase, little definitive information is available concerning physiological roles for plant lipoxygenase. There are three major areas of plant physiology where lipoxygenase has been mainly implicated: 1) growth and development, 2) senescence, and 3) wound response and pest resistance. This section summarizes results from the areas of investigation which are most likely to elucidate the role of lipoxygenase in higher plants.
Consejo Superior de Investigaciones Científicas
1992-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1143
Grasas y Aceites; Vol. 43 No. 5 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1144
2020-10-18T10:51:14Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"921030 1992 eng "
1988-4214
0017-3495
dc
Treatment for green table olive fermentation brines
Garrido Fernández, A.
Unidad Estructural de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)
Brenes Balbuena, M.
Unidad Estructural de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)
García García, P.
Unidad Estructural de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC)
The paper studies the characteristics of the several procedures that might be used to regenerate green table olive fermentation brines with the aim of reusing them in other stages of the elaboration process and specially for the final packaging of these fruits. The reuse may considerably reduce the waste water pollution of the canning industry as brines make up about 80% of the organic pollutant lead of its waste waters.
The two most interesting methods are: adsorption with activated carbon, followed by a cross filtration to separate the adsorbent; and ultrafiltration.
The former, should be GA activated carbon, which is the most efficient, in a proportion ranging between 5 and 10 g per litre. For the second, a polysulphone 1.000 daltons molecular weight cut membrane at 18 bars pressure should be used. A previous treatment of brines with bentonite (2 g/l), a range of temperatures between 30 and 45°C as well as low suspended solids and polyphenol contents, increases efficiency notably.
In principle, an approximate study of costs shows that regenerated brines are obtained, using either of the two procedures, at slightly lower prices than fresh brines prepared from their ingredients.
Consejo Superior de Investigaciones Científicas
1992-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1144
Grasas y Aceites; Vol. 43 No. 5 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1157
2020-10-18T10:51:10Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"920830 1992 eng "
1988-4214
0017-3495
dc
Lipoxygenase in the plant kingdom. I. Properties
Sanz, L. C.
Instituto de la Grasa y sus Derivados Avda. Padre García (CSIC)
Pérez, A. G.
Instituto de la Grasa y sus Derivados Avda. Padre García (CSIC)
Olías, J. M.
Instituto de la Grasa y sus Derivados Avda. Padre García (CSIC)
Lipoxygenases are a family of related nonheme iron-containing enzymes that are widely distributed in plants. They own a uniform behaviour with respect to most properties but they exhibit some diversity, for instance in relation to their substrate and product specificity. This first part give a brief survey of plant lipoxygenases properties, comparing where necessary plant enzymes with animal lipoxygenases.
Consejo Superior de Investigaciones Científicas
1992-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1157
Grasas y Aceites; Vol. 43 No. 4 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1170
2020-10-18T10:51:04Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"920630 1992 eng "
1988-4214
0017-3495
dc
Techniques for the isolation and concentration of vegetable oils volátiles
Morales, M. T.
Instituto de la Grasa y sus Derivados (CSIC)
Aparicio, R
Instituto de la Grasa y sus Derivados (CSIC)
Gutiérrez, F.
Instituto de la Grasa y sus Derivados (CSIC)
One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.
Consejo Superior de Investigaciones Científicas
1992-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1170
Grasas y Aceites; Vol. 43 No. 3 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1181
2020-10-18T10:50:58Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"920430 1992 eng "
1988-4214
0017-3495
dc
Modifications produced in food proteins following interactions with oxidizing lipids. III. Nutritional and toxicological consequences
Hidalgo, F. J.
Instituto de la Grasa y sus Derivados (CSIC)
Zamora, R.
Instituto de la Grasa y sus Derivados (CSIC)
Girón, J.
Instituto de la Grasa y sus Derivados (CSIC)
The nutritional and toxicological consequences of oxidizing lipid-protein interactions are reviewed in this part. Influence on protein quality and on the availability and metabolic transit of several amino acids as measured in animal assays are used to discuss the real importance of these reactions.
Consejo Superior de Investigaciones Científicas
1992-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1181
Grasas y Aceites; Vol. 43 No. 2 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1182
2020-10-18T10:50:58Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"920430 1992 eng "
1988-4214
0017-3495
dc
Use and treatment of olive mill wastewater: current situation and prospects in Spain
Fiestas Ros de Ursinos, J. A.
Instituto de la Grasa y sus Derivados (CSIC)
Borja Padilla, R.
Instituto de la Grasa y sus Derivados (CSIC)
The characteristics of olive mill wastewater are set out the viewpoint of their pollutant capacity and the problems arising from their tipping in olive-growing areas. The national administration's solutions for preventing pollutions of surface waters are also stated.
Special detail is given to the action taken within a research and development program financed by the Spanish Government and the EEC through the Commission MEDSPA 89 for the technical-economic evaluation of different systems for eliminating and treating olive mill wastewater, in order to determine the feasibility of their introduction at industrial level.
At the same time the systems currently under evaluation are described:
- Intensification of natural evaporation from olive mill wastewater stored in ponds (two systems).
- Physical processes using forced evaporation to eliminate the olive mill wastewater, followed by aerobic biological processes or systems of ultrafiltration and inverse osmosis for final treatment of the condensate (two systems).
- Application of physico-chemical processes to eliminate the greater part of the organic components of the olive mill wastewaters and the use of aerobic biological processes or systems of ultrafiltration and inverse osmosis for final treatment of the clarified fraction (three systems).
- Biological process for the complete treatment of the olive mill wastewaters by the successive application of processes: bioconversion, biomethanisation, aerobic treatment, and physico-chemical treatment. Treatment yields of the order of 99,6% are achieved, at the same time obtaining by-products of commercial interest (one system).
Consejo Superior de Investigaciones Científicas
1992-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1182
Grasas y Aceites; Vol. 43 No. 2 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1194
2020-10-18T10:50:53Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"920228 1992 eng "
1988-4214
0017-3495
dc
Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
Hidalgo, F. J.
Instituto de la Grasa y sus Derivados (CSIC)
Zamora, R.
Instituto de la Grasa y sus Derivados (CSIC)
Alaiz, M.
Instituto de la Grasa y sus Derivados (CSIC)
This part reviews the mechanisms of oxidizing lipid-protein interactions. Hydrophobic interactions, radical reactions and formation of covalent compounds with secondary products of lipid oxidation are described.
Consejo Superior de Investigaciones Científicas
1992-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1194
Grasas y Aceites; Vol. 43 No. 1 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1195
2020-10-18T10:50:54Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"920228 1992 eng "
1988-4214
0017-3495
dc
The family <i>Euphorbiaceae</i>, source of vegetable oils for the technochemical industry
Pascual Villalobos, M. J.
Consejería de Agricultura de la Región de Murcia. C.R.I.A. Dpto. Cultivos Zonas Áridas
Correal Castellanos, E.
Consejería de Agricultura de la Región de Murcia. C.R.I.A. Dpto. Cultivos Zonas Áridas
The family Euphorbiaceae includes a huge number of species some of which provide important raw materials such as rubber, cassava, waxes and oils.
In this study, the general botanical and chemical characteristics of this family are described firstly together with the chemical composition of their seed oils and a comparison with those of other families. Secondly, other chemical constituents of economic interest are reviewed and compared with the species already used for food, industry and medicine purposes.
A further revision is included on some of its genus with potential interest and on current industrial oil crops such as Ridnus, Euphorbia, Aleurites, Sapium, Jatropha, etc.
Finally, from an economic point of view, future prospects of some of these oils as raw materials for the chemical industry are given.
Consejo Superior de Investigaciones Científicas
1992-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1195
Grasas y Aceites; Vol. 43 No. 1 (1992)
eng
Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1224
2020-10-18T10:50:46Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"911030 1991 eng "
1988-4214
0017-3495
dc
Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids
Hidalgo, F. J.
Instituto de la Grasa y sus Derivados (CSIC)
Zamora, R
Instituto de la Grasa y sus Derivados (CSIC)
Alaiz, M.
Instituto de la Grasa y sus Derivados (CSIC)
Radical chemistry of polyunsaturated fatty acids.
This part summarizes the mechanisms of lipid oxidation. The compounds that react with proteins are specially discussed.
Consejo Superior de Investigaciones Científicas
1991-10-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1224
Grasas y Aceites; Vol. 42 No. 5 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1236
2020-10-18T10:50:41Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910830 1991 eng "
1988-4214
0017-3495
dc
Peroxidases and the conversion of 1-aminocyclopropane- 1-carboxylic acid to ethylene
Vioque, B.
Instituto de la Grasa y sus Derivados (CSIC)
Fernández-Maculet, J. C.
Instituto de la Grasa y sus Derivados (CSIC)
In this paper the role of peroxidases in the last step of the ethylene biosynthesis pathway, the conversion of 1-aminocyclopropane- 1-carboxylic acid, is discussed.
Consejo Superior de Investigaciones Científicas
1991-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1236
Grasas y Aceites; Vol. 42 No. 4 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1237
2020-10-18T10:50:41Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910830 1991 eng "
1988-4214
0017-3495
dc
Cholesterol metabolism, its regulation at the hepatic and intestinal level
Molina, M. T.
Facultad de Farmacia. Universidad de Sevilla
Vázquez, C. M.
Facultad de Farmacia. Universidad de Sevilla
Ruiz Gutiérrez, V.
Instituto de la Grasa y sus Derivados (CSIC)
Although all the cells in the body are able to form cholesterol, most part of this synthesis, leading to which is called endogenous cholesterol, occurs in the liver. Hepatocytes can also obtain cholesterol from the plasma lipoproteins. At the same time, cholesterol is either secreted from the liver in new plasma lipoproteins or transformed in bile acids. The extrahepatic cholesterol is mainly produced in the intestinal mucosa. In the site, it takes place the absorption of cholesterol from the diet (exogenous cholesterol), along with the biosynthesis of new cholesterol and the esterification of the molecule to be stored in the cell or secreted as plasma lipoproteins.
At the cellular level, the importance of cholesterol comes from the fact that many of the membranous structures of all cells are partially composed of these substance.
In this article some of these aspects of the cholesterol metabolism are reviewed. We also describe the influence of lipid composition of microsomal membranes on the activity of cholesterol metabolism regulating enzymes.
Consejo Superior de Investigaciones Científicas
1991-08-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1237
Grasas y Aceites; Vol. 42 No. 4 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1249
2020-10-18T10:50:37Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910630 1991 eng "
1988-4214
0017-3495
dc
Biochemical changes of lipids in plant foods and feeds. II. Lipid hydroperoxides metabolism
Zamora, R.
Instituto de la Grasa y sus Derivados (CSIC)
Hidalgo, F. J.
Instituto de la Grasa y sus Derivados (CSIC)
Alaiz, M.
Instituto de la Grasa y sus Derivados (CSIC)
The enzymes of the lipoxygenase pathway in plant foods are reviewed. This part analyzes the enzymes related to the descomposition or transformation of the lipidic hydroperoxides. Lipoxygenase, hydroperoxide lyase, enal isomerase, alcohol dehydrogenase, aldehyde dehydrogenase, hydroperoxide dehydrase, alene oxide ciclase and 12-Oxo-phytodienoic acid reductase in plants are described. Posible control mechanisms of the lipoxygenase pathway are also considered.
Consejo Superior de Investigaciones Científicas
1991-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1249
Grasas y Aceites; Vol. 42 No. 3 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1250
2020-10-18T10:50:37Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910630 1991 eng "
1988-4214
0017-3495
dc
Resistant starch: an indigestible fraction of foods
Saura Calixto, F.
Instituto de Nutrición y Bromatología (CSIC-UCM) Facultad de Farmacia
Abia, R
Instituto de Nutrición y Bromatología (CSIC-UCM) Facultad de Farmacia
Resistant starch (RS), the dietary starch that scape digestion in the small intestine, can yields up to 20% of the starch in cereal and legume products.
Several fractions contribute to the total RS of foods: retrograded amylose, starch inaccessible to digestive enzymes because of mechanical barriers, chemically modified starch fragments, undigested starch due to α-amylase inhibitors and starch complexed with other food components.
RS is formed in products processed following heat treatments (baking, extrusion, autoclaving, etc.).
RS produces significant fecal bulking and is partially fermentable by anaerobic bacteria of the colon. On the other hand, the relation of resistant starch with the glucose and insulin response in human subjects is an important nutritional effect.
RS analytical methods are reported.
Consejo Superior de Investigaciones Científicas
1991-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1250
Grasas y Aceites; Vol. 42 No. 3 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1264
2020-10-18T10:50:34Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910430 1991 eng "
1988-4214
0017-3495
dc
Shea butter
Ruiz Méndez, M. V.
Instituto de la Grasa y sus Derivados (CSIC)
Huesa Lope, J.
Instituto de la Grasa y sus Derivados (CSIC)
A bibliographical review of the extraction, composition properties and applications of shea butter is made.
Consejo Superior de Investigaciones Científicas
1991-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1264
Grasas y Aceites; Vol. 42 No. 2 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1265
2020-10-18T10:50:34Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910430 1991 eng "
1988-4214
0017-3495
dc
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
Zamora, R.
Instituto de la Grasa y sus Derivados (CSIC)
Hidalgo, F. J.
Instituto de la Grasa y sus Derivados (CSIC)
Alaiz, M.
Instituto de la Grasa y sus Derivados (CSIC)
The enzymes of the lipoxygenase pathway in plant foods are reviewed. This part analyzes the enzymes related to the formation of the lipidic hydroperoxides. Lipases and lipoxygenases in plant foods are described.
Consejo Superior de Investigaciones Científicas
1991-04-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1265
Grasas y Aceites; Vol. 42 No. 2 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1280
2020-10-18T10:50:31Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910228 1991 eng "
1988-4214
0017-3495
dc
Cholesterol oxidation products: biological effects; formation, content and determination in food
Guardiola, F.
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Rafecas, M.
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Codony, R.
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
Boatella, J.
Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
We make a bibliographical review on the main aspects related to the cholesterol oxidation products, including their biological effects, their presence and formation in food and their analytical determination.
Consejo Superior de Investigaciones Científicas
1991-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1280
Grasas y Aceites; Vol. 42 No. 1 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1281
2020-10-18T10:50:31Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"910228 1991 eng "
1988-4214
0017-3495
dc
Pickled fruits and vegetables
Fernández Díez, M. J.
Instituto de la Grasa y sus Derivados (CSIC)
A review was made on the general principles in which the technology of pickled and fermented vegetable products is based, as well as a description of the industrial procedures which have reached a wider diffusion in international trade.
Fundamental lines to orient research on other vegetable products, which show a certain interest to spread the pickling industry, were defined, and their basic objectives were established: a) knowledge of the chemical composition of the raw material; b) study of the natural sequence of the microorganisms which are responsible for the process; c) selection of the suitable varieties of the product; and d) establishment of the optimum harvesting time.
Consejo Superior de Investigaciones Científicas
1991-02-28 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1281
Grasas y Aceites; Vol. 42 No. 1 (1991)
eng
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1293
2020-10-18T09:52:48Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"110330 2011 eng "
1988-4214
0017-3495
dc
Chemistry and physical properties of estolides
Isbell, Terry A.
United States Department of Agriculture, Agriculture Research Service, National Center for Agricultural Utilization Research
Estolides are a developing class of natural and synthetic compounds that have been synthesized from hydroxy oils like castor and lesquerella or by the condensation of fatty acids across the olefin of a second fatty acid. Castor and lesquerella estolides are derived from either their triglycerides or their free fatty acids utilizing their hydroxyl moiety to establish the estolide bond. The triglyceride estolides have pour points of 9 to –36ºC but suffer poor oxidative stability with RPVOT times of 29 – 52 minutes even with 1% of an anti-oxidant package incorporated into the samples. In contrast to the triglyceride estolides of castor and lesquerella, the estolides from lesquerolic and ricinoleic acids have very good pour points of –36 to –54ºC. Estolides derived from the acid catalyzed condensation of oleic acid with a variety of fatty acids can be made in good yield and posses a wide range of physical properties. Of particular interest are the saturated capped estolides of oleic that have both good low temperature properties (pour point –5 to – 39ºC) and good oxidative stability. Estolides from meadowfoam fatty acids do not have good low temperature properties but have been extensively used in cosmetics where they provide good moisturizing properties.
Consejo Superior de Investigaciones Científicas
2011-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1293
Grasas y Aceites; Vol. 62 No. 1 (2011)
eng
Copyright (c) 2011 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1294
2020-10-18T09:52:51Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"110330 2011 eng "
1988-4214
0017-3495
dc
Vegetable oil basestocks for lubricants
Garcés, Rafael
Instituto de la Grasa (CSIC)
Martínez-Force, Enrique
Instituto de la Grasa (CSIC)
Salas, Joaquín J.
Instituto de la Grasa (CSIC)
The use of vegetable biodegradable basestocks for lubricant oils present several advantages over the much more extended mineral bases. These advantages refer to biodegradability, a renewable feedstock of local production, lubricant and viscosity index and lower costs than synthetic lubricant bases. Despite these benefits, their use in industry and motor vehicles is not yet extensive due their lower stability and higher pour points. Vegetable oils are esters of fatty acids and glycerol, and their physicochemical properties rely mainly on the composition of their acyl moieties. Thus, to assure the maximum levels of stability while maintaining acceptable behavior at low temperatures, monounsaturated fatty acids are preferred for this purpose. The presence of natural antioxidants also improves the properties of these vegetable based stocks as lubricants. These oils usually require additives to improve their viscosity value, oxidative stability and properties at low temperatures. In the present work, the different sources of vegetable oils appropriate for biolubricant production were reviewed. Their properties and the future improvement of the oil bases, oil based stock production, uses and additives are discussed.
Consejo Superior de Investigaciones Científicas
2011-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1294
Grasas y Aceites; Vol. 62 No. 1 (2011)
eng
Copyright (c) 2011 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1295
2020-10-18T09:52:54Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"110330 2011 eng "
1988-4214
0017-3495
dc
Vegetable oils as hydraulic fluids for agricultural applications
Mendoza, G.
Fundación TEKNIKER
Igartua, A.
Fundación TEKNIKER
Fernandez-Diaz, B.
Fundación TEKNIKER
Urquiola, F.
Verkol Lubricantes
Vivanco, S.
Verkol Lubricantes
Arguizoniz, R.
Agria Hispania S.A.
The formulation of environmentally friendly lubricants following the criterion of the European EcoLabel is expensive owing to the lack of technological development in this area. The present work deals with the development of lubricant formulations from vegetable oils, in particular using high oleic sunflower oil as base fluid. These new biolubricants have to perform as good as the reference lubricants used in the real application (an agricultural tractor) but with the additional condition and value of their biodegradability without toxicity. Formulation development has been performed by Verkol Lubricantes, involving the selection of the base oil and the design of the additive package. The investigation performed by Tekniker in the laboratory has covered different aspects, characterizing the most important physicochemical properties of the lubricants, including their behavior at low temperatures and their resistance to oxidation. The tribological properties of the new biolubricants have also been studied, analyzing their ability to protect the interacting surface from wear, as well as the level of friction generated during sliding. Moreover, the compatibility of the new formulated oil with all the seals present in the real application has been taken into consideration. The selected lubricant is now being tested in agricultural machinery from AGRIA.
Consejo Superior de Investigaciones Científicas
2011-03-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1295
Grasas y Aceites; Vol. 62 No. 1 (2011)
eng
Copyright (c) 2011 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1309
2020-10-18T09:52:11Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"110630 2011 eng "
1988-4214
0017-3495
dc
Stearic acid: a possible substitute for <i>trans</i> fatty acids from industrial origin
Valenzuela, Alfonso
Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile
Delplanque, Bernadette
Laboratoire de Neuroendocrinologie Moléculaire de la Prise Alimentaire (NMPA) UMR 1197, Université Paris Sud
Tavella, Marcelo
Programa de Prevención del Infarto en Argentina - INIBIOLP, Universidad Nacional de La Plata
Trans isomers, contained in partially hydrogenated oils, which are used in the food industry, have been questioned and nowadays trends are heading towards reducing their consumption. The food industry is facing a dilemma, since in order to remove trans fatty acids, hydrogenated fats should be eliminated and replaced by fats rich in saturated fatty acids. Scientific research has shown that saturated fatty acids have negative effects on the lipid profile and its consumption is associated with a higher cardiovascular risk. Therefore it is recommended to avoid their consumption. Nevertheless, not all fatty acids behave in the same way, with stearic acid (18:0) the exception. Stearic acid has a low level of intestinal absorption and its intake does not negatively modify the lipid profile. For this reason, it is considered a “neutral” fatty acid with regard to cardiovascular health. B-100 apolipoprotein, whose levels determine plasma VLDL and LDL concentration (triglycerides and cholesterol carriers, respectively), is not modified by diets which provide up to 7% of the energy as stearic acid. Markers of cardiovascular risk, such as activation of platelet aggregation factors or C-reactive protein levels, are not modified by diets providing stearic acid, as occurs with other saturated fatty acids. The confirmation of the “neutral” effect of stearic acid represents a perspective for the development of fats with high contents of this fatty acid to replace hydrogenated fats containing trans isomers. The present review discusses these aspects.
Consejo Superior de Investigaciones Científicas
2011-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1309
Grasas y Aceites; Vol. 62 No. 2 (2011)
eng
Copyright (c) 2011 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1361
2020-10-18T09:50:03Z
grasasyaceites:Rev
driver
nmb a2200000Iu 4500
"120630 2012 eng "
1988-4214
0017-3495
dc
The importance of the fatty acids in breast milk and in lacteal formulae.
Vega, S.
Departamento de Producción Agrícola y Animal-Universidad Autónoma Metropolitana – Xochimilco
Gutiérrez, R.
Departamento de Producción Agrícola y Animal-Universidad Autónoma Metropolitana – Xochimilco
Radilla, C.
Hospital Médica Sur. Toriello Guerra, Tlalpan
Radilla, M.
Hospital Médica Sur. Toriello Guerra, Tlalpan
Ramírez, A.
Departamento de Producción Agrícola y Animal-Universidad Autónoma Metropolitana – Xochimilco
Pérez, J. J.
Departamento de Producción Agrícola y Animal-Universidad Autónoma Metropolitana – Xochimilco
Schettino, B.
Departamento de Producción Agrícola y Animal-Universidad Autónoma Metropolitana – Xochimilco
Ramírez, M. L.
Profesores Investigadores del Departamento de Producción Agrícola y Animal-Universidad Autónoma Metropolitana - Xochimilco
Ortiz, R.
Departamento de Producción Agrícola y Animal-Universidad Autónoma Metropolitana - Xochimilco
Fontecha, J.
Instituto de Investigación en Ciencia de los Alimentos, Consejo Superior de Investigaciones Científicas, Universidad Autónoma de Madrid
The best choice for feeding the newborn child is breast milk, and when it is not possible to breastfeed a baby, the breast milk is replaced by lacteal formula, which is why numerous studies focus their attention on the analysis of the diverse components of baby formula as well as functions in the breastfed baby. Fatty acids are components of great nutritional importance in the fetus and in the newborn child. Nowadays it is estimated that the fetus, during the last trimester of the gestational period and the newborn child, during the first six months of life, need a great contribution of araquidonic and docosahexaenoic acids, due to the fact that the speed of transformation of the predecessors to the hepatic level are not sufficient to cover the metabolic requirements of these fatty acids and it is the mother who contributes them through placental transport during gestation and her milk during lactation. The Organization of Food and Agriculture (FAO), the World Health Organization (WHO), the European Society of Gastroenterology, Hepatology and Pediatric Nutrition (ESPGHAN) and the American Academy of Pediatrics recommend that lacteal formula imitate the composition of the breast milk, especially in the fatty polyunsaturated acids (PUFA).
Consejo Superior de Investigaciones Científicas
2012-06-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1361
Grasas y Aceites; Vol. 63 No. 2 (2012)
eng
Copyright (c) 2012 Consejo Superior de Investigaciones Científicas (CSIC)
oai:grasasyaceites.revistas.csic.es:article/1375
2020-10-18T09:49:34Z
grasasyaceites:Rev
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nmb a2200000Iu 4500
"120930 2012 eng "
1988-4214
0017-3495
dc
Neural networks to formulate special fats
Garcia, R. K.
Laboratório de Óleos e Gorduras/FEA/UNICAMP
Moreira Gandra, K.
Laboratório de Óleos e Gorduras/FEA/UNICAMP
Block, J. M.
Departamento de Ciência e Tecnologia de Alimentos, CCA/UFSC
Barrera-Arellano, D.
Laboratório de Óleos e Gorduras/FEA/UNICAMP
Neural networks are a branch of artificial intelligence based on the structure and development of biological systems, having as its main characteristic the ability to learn and generalize knowledge. They are used for solving complex problems for which traditional computing systems have a low efficiency. To date, applications have been proposed for different sectors and activities. In the area of fats and oils, the use of neural networks has focused mainly on two issues: the detection of adulteration and the development of fatty products. The formulation of fats for specific uses is the classic case of a complex problem where an expert or group of experts defines the proportions of each base, which, when mixed, provide the specifications for the desired product. Some conventional computer systems are currently available to assist the experts; however, these systems have some shortcomings. This article describes in detail a system for formulating fatty products, shortenings or special fats, from three or more components by using neural networks (MIX). All stages of development, including design, construction, training, evaluation, and operation of the network will be outlined.
Consejo Superior de Investigaciones Científicas
2012-09-30 00:00:00
Review article; Peer-reviewed article
application/pdf
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1375
Grasas y Aceites; Vol. 63 No. 3 (2012)
eng
Copyright (c) 2012 Consejo Superior de Investigaciones Científicas (CSIC)