Technical and nutritional implications of trans fatty acids in hydrogenated oils

by D. Barrera-Arellano
Published 1993-10-01

Characterization of palm tree fruit oils from brazilian Amazonia region.

by M. C. Mambrin, D. Barrera Arellano
Published 1997-06-01

Comparative study of the obtention of crude and semi-purified lipase extracts from rice bran.

by A. Bella Cruz, D. Barrera-Arellano
Published 1999-06-01

Blue shark liver oil (Prionace glauca): Fractionation and stabilization with antioxidants

by M. T. B. Pacheco, D. Barrera Arellano
Published 1994-06-01

Oxidative stability of hake liver oil

by A. Rodríguez, D. Barrera-Arellano, M. A. Grampone
Published 1993-10-01

A simple procedure to evaluate the performance of fats and oils at frying temperatures.

by D. Barrera-Arellano, G. Márquez-Ruiz, M. O. Dobarganes
Published 1997-08-01

Determination of polar compounds by TLC-FID in refined and partially hidrogenated soja heated oils.

by J. L. Cruzian, A. J. Inhamuns, D. Barrera Arellano
Published 1997-06-01

The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils

by C. J. Steel, M. C. Dobarganes, D. Barrera-Arellano
Published 2005-03-01

Determination of the induction period of soybean oil - Correlation between the Rancimat and various analytical tests

by A. M. O. Rauen-Miguel, W. Esteves, D. Barrera-Arellano
Published 1992-06-01

The agreement between sensorial characteristics and information produced by stability tests in soybean oil

by A. M. O. Rauen-Miguel, W. Esteves, D. Barrera-Arellano
Published 1992-08-01

Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks

by R. K.A. Garcia, K. Moreira Gandra, D. Barrera-Arellano
Published 2013-12-01

Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test

by G. G. Pereira, S. Marmesat, D. Barrera-Arellano, M. C. Dobarganes
Published 2013-12-01

Neural networks to formulate special fats

by R. K. Garcia, K. Moreira Gandra, J. M. Block, D. Barrera-Arellano
Published 2012-09-01

Waxes used as structuring agents for food organogels: A Review

by C. C. Mandu, D. Barrera-Arellano, M. H.A. Santana, G. D. Fernandes
Published 2020-03-01

Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour

by J. C. Ferreyra, E. M. Kuskoski, M. T. Bordignon Luiz, D. Barrera Arellano, R. Fett
Published 2007-09-01

Linseed oil: Characterization and study of its oxidative degradation

by B. M. Berto, R. K.A. Garcia, G. D. Fernandes, D. Barrera-Arellano, G. G. Pereira
Published 2020-03-01

Zero trans biscuits with soybean-based fats formulated using an artificial neural network

by A. A.T. Penteado, A. C. Nogueira, K. M.B. Gandra, D. Barrera-Arellano, C. J. Steel
Published 2018-06-01

Effect of temperature on the oxidation of soybean biodiesel

by G. G. Pereira, A. Morales, S. Marmesat, M. V. Ruiz-Méndez, D. Barrera-Arellano, M. C. Dobarganes
Published 2015-06-01

Chemical characterization of commercial and single-variety avocado oils

by G. D. Fernandes, R. B. Gómez-Coca, M. C. Pérez-Camino, W. Moreda, D. Barrera-Arellano
Published 2018-06-01