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Mostrando ítems 1-10 de 11
Artículo
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)
Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the ...
Artículo
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically ...
Artículo
Sensors: From Biosensors to the Electronic Nose
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2002)
The recent advances in sensor devices have allowed the developing of new applications in many technological fields. This review describes the current state-of-the-art of this sensor technology, placing special emphasis ...
Artículo
Artículo
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2009)
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Artículo
Effect of the extraction cooditioris of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 1999)
The volatile compounds produced through the lipoxygenase cascade are responsible for the most remarkable sensory attributes of virgin olive oil. The paper analyses the evolution of these compounds according to different ...
Artículo
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
(MDPI, 2013)
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since ...