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http://dspace.mediu.edu.my:8181/xmlui/handle/10261/2443Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Griguol, Viviana | - |
| dc.creator | Vicario, Isabel M. | - |
| dc.creator | León Camacho, Manuel | - |
| dc.date | 2007-11-30T11:41:40Z | - |
| dc.date | 2007-11-30T11:41:40Z | - |
| dc.date | 2003-03-30 | - |
| dc.date.accessioned | 2017-01-31T00:59:14Z | - |
| dc.date.available | 2017-01-31T00:59:14Z | - |
| dc.identifier | Grasas y aceites 54 (1): 19-23 (2003) | - |
| dc.identifier | 1988-4214 | - |
| dc.identifier | http://hdl.handle.net/10261/2443 | - |
| dc.identifier.uri | http://dspace.mediu.edu.my:8181/xmlui/handle/10261/2443 | - |
| dc.description | Eight samples of different varieties of commercial ice-creams sold in Spain were analysed for their fatty acid composition, with relevance on their trans-fatty acid profile. Saturated fatty acids occurred in the largest proportions in all samples (mean = 68,1%), followed by monounsaturated (mean=2 1,1%) and polyunsaturated fatty acids (mean=5,2%). Trans-fatty acids were detected in all samples ranging from 0,5%-19%, mean value 5,7%. Statistical analysis (cluster analysis) based on their fatty acid profile (saturated, monounsaturated and polyunsaturated and trans-fatty acids) showed three groups of samples, depending on the main source of fat employed. | - |
| dc.description | Ocho muestras de distintas variedades de helados comercializados en España han sido analizadas para determinar su contenido en ácidos grasos de cadena media y larga, con especial interés en el contenido en ácidos grasos trans. La fracción mayoritaria en todos los casos, está constituida por los ácidos grasos saturados, que presentan un valor medio del 68,1%, seguido de la fracción de monoinsaturados (media=21,1%) y poliinsaturados (media=5,1%). El contenido en ácidos grasos trans, detectado en todas las muestras, oscila entre 0,5%-19%, con un valor medio de 5,7%. El análisis estadístico (análisis cluster) realizado, basándonos en el contenido en ácidos grasos saturados, monoinsaturados, poliinsaturados y trans, ha permitido diferenciar tres grupos distintos de helados según la fuente de grasa mayoritaria empleada en su elaboración. | - |
| dc.description | Peer reviewed | - |
| dc.language | spa | - |
| dc.publisher | Consejo Superior de Investigaciones Científicas (España) | - |
| dc.rights | openAccess | - |
| dc.subject | Gas chromatography | - |
| dc.subject | Ice-cream | - |
| dc.subject | Trans-fatty acids | - |
| dc.title | Contenido en isómeros geométricos de los ácidos grasos en helados comerciales españoles | - |
| dc.title | Isomeric fatty acid composition of spanish commercial ice-creams | - |
| dc.type | Artículo | - |
| Appears in Collections: | Digital Csic | |
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