Thesis Collection
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Browsing by Author "García Zapateiro, Luis Alberto"
Now showing items 1-4 of 4
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Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides
García Zapateiro, Luis Alberto; Franco Gómez, José María
; Valencia Barragán, Concepción; Delgado Canto, Miguel Ángel; Gallegos Montes, Críspulo; Ruiz Méndez, M. V. (Consejo Superior de Investigaciones Científicas, 2013)
This work deals with the chemical, thermal and viscous characterization of a variety of estolides, prepared from higholeic sunflower and olive pomace acid oils, using different acid-catalyzed synthesis protocols and ... -
Oleins as a source of estolides for biolubricant applications
García Zapateiro, Luis Alberto; Delgado Canto, Miguel Ángel; Franco Gómez, José María; Valencia Barragán, Concepción; Ruiz Méndez, M. V.; Garcés, R.; Gallegos Cázeres, Leticia (Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2010-06)
This study deals with the synthesis of estolides from high-oleic sunflower oil oleins, and its potential use as viscosity modifiers for biolubricant applications. Synthesis reactions were monitored for 24 h. Estolide ... -
Physico-chemical and bromatological characteristics of arenca and rhelogical properties of oil-in-water emulsions containing isolated protein
Quintana, Somaris Elena; Franco Gómez, José María; García Zapateiro, Luis Alberto (Universidade Federal de Lavras, 2015)
The design, formulation and development of a new product or the improvement of a traditional product are dependent on the knowledge of the physicochemical, bromatological and rheological characteristics of that product. ... -
Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame ( Sesamum Indicum )
Ramirez Brewer, David; Franco Gómez, José María; García Zapateiro, Luis Alberto (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016)
In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and ...
