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Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism
Abstract This brief review outlines the chemical structure, physicochemical properties and effects of seaweed polysaccharides on serum cholesterol levels. Some seaweed polysaccharides are used by theExpand
Characteristics and nutritional and cardiovascular-health properties of seaweeds.
While marine algae have traditionally formed part of the Oriental diet, their major use in Western countries has been in the phytocolloid industry. Only a few coastal communities outside Asia haveExpand
Development and assessment of healthy properties of meat and meat products designed as functional foods.
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase orExpand
Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
The sequential cooking–freezing–reheating (CFR) method was studied. Sardine (Sardina pilchardus Walb) fillets were cooked by frying, oven-baking or grilling, frozen, and then reheated usingExpand
Mineral and Vitamin Status in Elderly Persons from Northwest Spain Consuming an Atlantic Variant of the Mediterranean Diet
Aim: To assess dietary intake and serum mineral and vitamin levels in elderly people from Northwest Spain consuming a Mediterranean diet, rich in vegetables, fruit, meat, fish, olive oil, dairyExpand
Improved techniques for the separation of serum lipoproteins by density gradient ultracentrifugation: visualization by prestaining and rapid separation of serum lipoproteins from small volumes of
Abstract A method is presented for the visualization and localization of lipoprotein bands in density gradient ultracentrifugation. The lipoproteins are stained with Sudan black prior toExpand
Thermoxidative and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil
The modification of a sunflower oil used for 75 repeated deep-fat fryings of potatoes, with a fast turnover of fresh oil during frying, was evaluated by measuring the total polar components isolatedExpand
Trans fatty acid production in deep fat frying of frozen foods with different oils and frying modalities
Abstract Frying process has been considered to be a source of trans fatty acids. However, most trans fatty acids found in foods would come from the oil used and not from the process itself. To testExpand
Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats
The goal of this study is to determine how deep-fat-frying in olive oil, sunflower oil, or lard affects the fatty acid composition of sardines. Absolute saturated fatty acid content (grams per 100 8Expand
Quantitation and Distribution of Polar Compounds in an Extra Virgin Olive Oil Used in Fryings with Turnover of Fresh Oil
The alteration of an extra virgin olive oil used in 75 repeated and intermittent deep-fat fryings of potatoes (with a frequent turnover of fresh oil) was measured by column and high-performanceExpand
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