Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers

Authors: María-Victoria Ruiz-Méndez, Joaquín Velasco, Adriana Salud Lastrucci, Gloria Márquez-Ruiz

Source: Foods, Vol 13, Iss 15, p 2419 (2024)

Subject Terms: frying, high-linoleic sunflower oil, high-oleic sunflower oil, French fries, nuggets, croquettes, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/15/2419; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/2553892ba88744259d74b19092a36a8f

New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine

Authors: Joaquín Velasco, María-Jesús Gil, Yun-Qi Wen, Aída García-González, María-Victoria Ruiz-Méndez

Source: Antioxidants, Vol 12, Iss 11, p 1993 (2023)

Subject Terms: reverse micelles, lipid oxidation, antioxidant, phosphatidylcholine, α-tocopherol, Trolox, Therapeutics. Pharmacology, RM1-950

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3921/12/11/1993; https://doaj.org/toc/2076-3921

Access URL: https://doaj.org/article/d2bee9ad159745e8b40e335f0867f5f8

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

Authors: Joaquín Velasco, Aída García-González, Rosario Zamora, Francisco J. Hidalgo, María-Victoria Ruiz-Méndez

Source: Foods, Vol 12, Iss 11, p 2125 (2023)

Subject Terms: olive pomace oil, sunflower oil, cupcakes, beating, baking, oxidation, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/11/2125; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/2831e0794a1f4348b8e16017e0f5ddf7

Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality

Authors: Alberto Navarro, María-Victoria Ruiz-Méndez, Carlos Sanz, Melchor Martínez, Duarte Rego, Ana G. Pérez

Source: Foods, Vol 11, Iss 14, p 2022 (2022)

Subject Terms: olive oil processing, innovative technology, pulsed electric field, olive oil quality, phenolic compounds, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/14/2022; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/54b48bcf55a4422bbb4220cc8c328463

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

Authors: María-Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Francisca Holgado, Joaquín Velasco

Source: Foods, Vol 10, Iss 12, p 2906 (2021)

Subject Terms: frying, French fries, nuggets, croquettes, olive-pomace oil, triterpenic alcohols, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/12/2906; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/aceadfbe5f624f8ea76a75d5f1f86280

Depolymerization and Oxidation Events in Used Frying Oils Under Conditions Simulating Gastric Digestion

Authors: Gloria Márquez-Ruiz, María Victoria Ruiz-Méndez, Francisca Holgado

Source: Foods, Vol 14, Iss 6, p 925 (2025)

Subject Terms: depolymerization, lipid oxidation, frying, polymers, in vitro gastric digestion, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/6/925; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/7d84ede5f40d4f259a59d0c76ed2307d

Phytosterol Depletion in Soybean Oil Using a Synthetic Silica Adsorbent

Authors: Birgit Steiner-Zitzenbacher, Joaquín Velasco, Crispulo Gallegos, Maria-Victoria Ruiz-Méndez

Source: Foods, Vol 13, Iss 19, p 3172 (2024)

Subject Terms: soybean oil, phytosterol removal, Trisyl®, vacuum distillation, polymers, tocopherols, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/19/3172; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/325c52d6d3114c13b6e347ccaa8a607b

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Authors: Francisca Holgado, María Victoria Ruiz-Méndez, Joaquín Velasco, Gloria Márquez-Ruiz

Source: Foods, Vol 10, Iss 12, p 3081 (2021)

Subject Terms: frying, high-oleic sunflower oil, olive-pomace oil, polar compounds, polymers, sunflower oil, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/12/3081; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/bf428e6397624f0288fbd1f60fc28c87

Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions

Authors: Gloria Márquez-Ruiz, Francisca Holgado, María Victoria Ruiz-Méndez, Joaquín Velasco

Source: Foods, Vol 10, Iss 9, p 2035 (2021)

Subject Terms: epoxystearate, hydroperoxides, hydroxystearate, in vitro gastric digestion, methyl linoleate, lipid oxidation compounds, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/9/2035; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/8cd33436226349f9a903f3601aadbf68