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https://riquim.fq.edu.uy/files/original/9a3fae3e2197822befe4efa6c2cb2325.pdf
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
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Channels
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
Pdf
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil</strong>
Subject
The topic of the resource
SEBO DE VACUNO
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ACEITE DE SALVADO DE ARROZ
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ACIDOS GRASOS TRANS
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INTERESTERIFICACION ENZIMATICA
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LIPOZIMAS
BIBLIOGRAFIA NACIONAL QUIMICA
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2020
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Abstract
A summary of the resource.
The aim of this study was to analyze in detail the changes produced by the enzymatic interesterification of BT/RBO blends (beef tallow/rice bran oil) at different proportions, as an alternative for production of trans free fats. It was observed that the increase in the oil content produced a range of the content of saturated fatty acids from 20 to 38% in the blend and a range of polyunsaturated fatty acids from 35 to 18%. In TAG composition, the SUU and SSS type (S: saturated fatty acid; U: unsaturated fatty acid) increased in concentration as a result of interesterification process and this effect was more noticeable when the blend was richer in oil, arriving at 19 and 4% respectively in 50:50 BT/RBO blend. These variations in composition greatly improved the plastic range of BT. The process studied produced new trans free fatty materials with improving suitability as food ingredients. Therefore, promising new materials were developed
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Creator
An entity primarily responsible for making the resource
<strong>Segura, Nadia</strong>
<strong>Jachmanián, Iván</strong>
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Source
A related resource from which the described resource is derived
OCL -Oilseeds & Fat Crops and Lipids v. 27, no 4, 2020. -- p. 1-8<br />
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Publisher
An entity responsible for making the resource available
EDP Sciences
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Date
A point or period of time associated with an event in the lifecycle of the resource
2020
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Rights
Information about rights held in and over the resource
<strong>Información sobre Derechos de Autor</strong> (Por favor lea este aviso antes de abrir los documentos u objetos) <strong>La legislación uruguaya protege el derecho de autor</strong>sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006) ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.
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Format
The file format, physical medium, or dimensions of the resource
Pdf
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Language
A language of the resource
Inglés
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Type
The nature or genre of the resource
Artículo
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Identifier
An unambiguous reference to the resource within a given context
https://doi.org/10.1051/ocl/2019052
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Aceite de salvado de arroz
Acidos grasos trans
Interesterificación enzimática
Sebo vacuno
-
https://riquim.fq.edu.uy/files/original/761cdfbf74ee8e3b6cc9d7bb99790ed8.pdf
0ebebc2e46cd599f97051dd7aefd7031
https://riquim.fq.edu.uy/files/original/6e53ea71de0b97b0d243eeabba300f4f.jpg
d7919b39f01757eb0e8969625e5e1451
Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
Bit Depth
8
Channels
3
Height
171
Width
120
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Flakes of distilled fatty acids from Uruguayan beef tallow stored at room temperature are studied. To prevent rancidity different antioxidants are added (BHT AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed</strong>
Abstract
A summary of the resource.
Although the peroxide value is a common measurement of lipid oxidation, its use is limited to the initial stages of oxidation. Since peroxides are vulnerable to further decomposition, the complete oxidative history of the oil may not be revealed. The anisidine test a measure of secondary oxidation products, is considered useful in that it shows the past history of the oil. Effects of accelerated storage test on the anisidine and peroxide values of commercially samples were studied. The results obtained indicate that the anisidine value is a good method to predict storage stability of fats. Some processing steps in producing edible fats and oils were studied. Bleaching clay performs decomposition of oxidation products and this effect alone would reduce the peroxide value. Comparative studies were undertaken to determine the effects of bleaching on the anisidine value. Analysis of damaged oils before and after deodorization showed that little reduction of anisidine value occurred.
Creator
An entity primarily responsible for making the resource
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6586904caf76687142b8c1917494e201" target="_blank"><strong>Grompone, María Antonia</strong></a>
Source
A related resource from which the described resource is derived
Grasas y Aceites v. 38, no. 6, 1987. -- p. 375-378
Publisher
An entity responsible for making the resource available
Instituto de la Grasa
Date
A point or period of time associated with an event in the lifecycle of the resource
1987
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
<span class="st">ISSN 0017-3495 </span>
Acido Grasos
Antioxidantes
Eranciamiento
Sebo vacuno
-
https://riquim.fq.edu.uy/files/original/387aecbb55290658e3690d1650bdfcab.pdf
0d5abf819c634a05a1b80216e7d08c44
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<p><strong>Physicochemical properties of fractionated beef tallow</strong></p>
Subject
The topic of the resource
SEBO VACUNO
FRACCIONAMIENTO TERMICO
1989
PROPIEDADES FISICOQUIMICAS
BIBLIOGRAFÍA NACIONAL QUÍMICA
Abstract
A summary of the resource.
<p>The relationships among composition, melting point, titer and solid fat index of beef tallow and its respective liquid and solid fractions obtained by industrial dry fractional crystallization are determined. The relationships between composition and titer do not permit one to distinguish beef tallow from the fractionated ones of the same melting range. On the other hand, the relationships between melting point and titer are different: the oleomargarines have melting points lower than their corresponding titers, and those of the beef tallow and oleostearins are higher. The fractionated fats have different contents of oleic and stearic acids compared with the unfractionated ones, but their percentage of palmitic acid does not vary remarkably. The dilatometric curves are displaced in a parallel relationship without important changes in their shape.</p>
Creator
An entity primarily responsible for making the resource
<a title="Curriculum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6586904caf76687142b8c1917494e201" target="_blank"><strong>Grompone, María Antonia</strong></a>
Source
A related resource from which the described resource is derived
Journal of the American Oil Chemists Society v. 66, no. 2, 1989. -- p. 253-255
Rights
Information about rights held in and over the resource
<p class="western" lang="es-ES" align="left"><strong>Información sobre Derechos de Autor</strong></p>
<p class="western" lang="es-ES">(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p class="western" lang="es-ES"><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p class="western" lang="es-ES">(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p class="western" style="margin-bottom: 0cm;" lang="es-ES"><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
ISSN: <span class="pissn">0003-021X (Print) </span> <span class="eissn">1558-9331 (Online)</span>
1989
Bibliografía Nacional Química
Fraccionamiento termico
Propiedades fisicoquímicas
Sebo vacuno
-
https://riquim.fq.edu.uy/files/original/c89205787a282e3edc18a09c9fb68ccb.pdf
0d5abf819c634a05a1b80216e7d08c44
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<p><strong>Cristalización fraccionada de grasa vacuna disuelta en acetona o hexan</strong></p>
Subject
The topic of the resource
CRISTALIZACION
FRACCIONAMIENTO TERMICO
SEBO VACUNO
GRASA VACUNA
DISOLVENTES
URUGUAY
BIBLIOGRAFIA NACIONAL QUIMICA
1989
Creator
An entity primarily responsible for making the resource
<a title="Curriculum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6586904caf76687142b8c1917494e201" target="_blank"><strong>Grompone, M.A.</strong></a>
<strong>Aroztegui, B.</strong>
<strong>Kalamar, C.</strong>
<strong>Borrea, A.</strong>
Source
A related resource from which the described resource is derived
Grasas y Aceites v. 40, no. 4-5, 1989. -- p. 246-253
Rights
Information about rights held in and over the resource
<p class="western" lang="es-ES" align="left"><strong>Información sobre Derechos de Autor</strong></p>
<p class="western" lang="es-ES">(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p class="western" lang="es-ES"><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p class="western" lang="es-ES">(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p class="western" style="margin-bottom: 0cm;" lang="es-ES"><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
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Español
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
ISSN 0017-3495
Coverage
The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant
Uruguay
1989
Bibliografía Nacional Química
Cristalización
Disolventes
Fraccionamiento técmico
Grasa vacuna
Sebo vacuno
Uruguay
-
https://riquim.fq.edu.uy/files/original/05a5d24883a060c13fc5a12e1192549f.pdf
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Grasas vacunas modificadas en el Uruguay</strong>
Subject
The topic of the resource
SEBO VACUNO
URUGUAY
GRASAS VACUNAS
BIBLIOGRAFIA NACIONAL QUIMICA
1993
Creator
An entity primarily responsible for making the resource
<a title="Curiculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6586904caf76687142b8c1917494e201" target="_blank"><strong>Grompone, María Antonia</strong></a>
Source
A related resource from which the described resource is derived
Preprints of the 5th Latin American Congress and Exhibit on Fats and Oils Processing v. Sección BB, , 1993
Publisher
An entity responsible for making the resource available
AOCS
Date
A point or period of time associated with an event in the lifecycle of the resource
1993
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Comunicación de Congreso
Fraccionamiento termico
Grasas vacunas
Sebo vacuno
-
https://riquim.fq.edu.uy/files/original/05ae951cad3c1cdd41ba59e20f195f96.pdf
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Valorización del sebo vacuno mediante su interestificación enzimática con aceite de girasol de alto oleico</strong>.
Subject
The topic of the resource
ACEITE DE GIRASOL
CATALISIS
CATALISIS ENZIMATICA
SEBO VACUNO
ACEITE DE ALTO OLEICO
BIBLIOGRAFIA NACIONAL QUIMICA
2010
Abstract
A summary of the resource.
Blends of beef tallow and high-oleic sunflower oil at different proportions were interesterified using enzyme catalysis (Lipozyme TL IM) and the products were analyzed by DSC and HPLC. According to fatty acid composition, the nutritional properties of the products were improved in comparison with the original beef tallow, due to the reduction in the levels of saturated fatty acids and the increase of monounsaturated ones. The melting temperature of the blend with 40% of higholeic sunflower oil decreased from 45 to 37ºC after interesterification, which, from the standpoint of a fatty material to be used in foods, represents a considerable advantage with respect to beef tallow. DSC analysis of the products from interesterification showed the disappearance of polymorphs with high melting points found in the starting blends, possibly corresponding to β-type crystals, something that is also a beneficial aspect of the process under study.
Creator
An entity primarily responsible for making the resource
<strong>Segura, Nadia</strong>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6586904caf76687142b8c1917494e201"><strong>Grompone, María Antonia</strong></a>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=178a48bba0993fb17ba1ac64b40d019c"><strong>Jachmanian, Ivan</strong></a>
Source
A related resource from which the described resource is derived
A&G v. 4, 2010. -- p. 624-627
Publisher
An entity responsible for making the resource available
Asociación Argentina de Grasas y Aceites
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
<p> </p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Español
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
ISSN 0328-381X
Aceite de alto oléico
Aceite de girasol
Catálisis
Catálisis enzimática
Sebo vacuno
-
https://riquim.fq.edu.uy/files/original/17c297351fe0c224dd5d4085cb139b4a.pdf
e178036d9674f251826713e8851bbff2
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Properties and uses of beef tallow.</strong>
Subject
The topic of the resource
SEBO VACUNO
ACIDOS GRASOS
BIBLIOGRAFIA NACIONAL QUIMICA
2010
Creator
An entity primarily responsible for making the resource
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=6586904caf76687142b8c1917494e201"><strong>Grompone, María Antonia</strong></a>
Source
A related resource from which the described resource is derived
Advances in Fats and Oils Research Kerala : Transworld Research Network, 2010 p. 165-178
Publisher
An entity responsible for making the resource available
Transworld Research Network
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
<p> </p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Capítulo de libro
Identifier
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ISBN 978-81-7895-472-1
Ácidos grasos
Sebo vacuno
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil</strong>
Subject
The topic of the resource
ACEITE DE GIRASOL
SEBO VACUNO
BIBLIOGRAFIA NACIONAL QUIMICA
2011
Abstract
A summary of the resource.
Although beef tallow (BT) has been considered a hard low-trans fat convenient to be used in several bakery applications, it has some undesirable characteristics like fatty acid composition, crystallization behavior, graininess formation and poor plastic range. This work studied the modification of BT by blending at different percentages with high oleic sunflower oil (HOSFO) followed by the enzyme-catalyzed interesterification of the blends. The reduction in the solid fat content achieved by the simple blending was enhanced by the interesterification process, as a result of the increase in the concentration of the diunsaturated monosaturated type triacylglycerols. Interesterification strongly impacted too on the crystallization behavior of the blends, since products showed more homogeneous and regular crystals than the starting mixture. Results show that lipase catalyzed interesterification of BT with HOSFO offers a useful tool for the design of fats with adjustable physicochemical properties, improved with respect to that of the starting fats.
Creator
An entity primarily responsible for making the resource
<strong>Segura, Nadia</strong>
<strong>Claro da Silva, Roberta</strong>
<strong>Schafer de M. Soares, Fabiana A.</strong>
<strong>Gioielli, Luiz Antonio</strong>
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=178a48bba0993fb17ba1ac64b40d019c" target="_blank"><strong>Jachmanian, Iván</strong></a>
Source
A related resource from which the described resource is derived
Journal of the American Oil Chemists´Society v. 88, no. 12, 2011. -- p. 1945-1954
Publisher
An entity responsible for making the resource available
AOCS
Date
A point or period of time associated with an event in the lifecycle of the resource
2011
Rights
Information about rights held in and over the resource
<p align="LEFT"><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
The file format, physical medium, or dimensions of the resource
PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI 10.1007/s11746-011-1876-y
Aceite de girasol
Sebo vacuno