Daniel Barrera Arellano

• Abstract

  Although the commercial perspective for biodiesel presented a fast growth during recent years, there is a concern about its resistance to oxidative degradation during storage. Unlike food, where the main implication of lipid oxidation are changes on sensory characteristics, oxidation in biodiesel present as consequence the formation of gums and sediments (dimmers and polymers) that can ca…

  Monitoring of biodiesel oxidative degradation by mass spectrometry, AP.R

• Abstract

  Organogels are mixtures that exhibit characteristics of gel, consisting of a structuring agents and an immobilized phase, forming a thermoreversible self-sustaining network, where the immobilized phase is an organic compound, which differs from other gels largely composed of water soluble compounds. The major already studied structuring agents are diaglycerols, monoacylglycerols, fatty al…

  Development of organogéis prepared with waxes and mixtures of vegetable oils and fats, AP.R

• Abstract

  Fat and oils are raw materials normally present in many industrialized foods and are considered important nutrients on human diet. However, some fatty acids as saturated and trans are associated with cardiovascular diseases and obesity. Filled cookies are rich on those fatty acids and consumed mostly for kids. The direct replacement of these saturated and trans for unsaturated is not a tr…

  Shelf life and sensory analysis of low sat cookie fillings, BP.IC

• Abstract

  Oils and fats have high influence on food characteristics, like in sensory, texture and flavor proprieties. Which make necessary the research and development of nutrionally and technology appropriate fats, with economical viability for food industry. The oleogels could be defined as gels formed by a organic solvent, for example, vegetable oils, being capable of self-sustaining, formed by …

  Sorbitan monostearate as structuring for high oleic sunflower oleogels production, BP.IC

• Abstract

  Organogels are viscoelastic and thermoreversible materials in which the organic fluid (e.g. vegetable oil) is immobilized in a three-dimensional gel network developed through the physical and chemical interactions of the molecules of a gelator (e.g. vegetable wax). These materials emerge as solutions to the problem of foods containing high levels of saturated fatty acids. In this comparat…

  Viscosity and stability of structurated organogels with vegetablewaxes: comparative study, BP.IC

(Only some records are available in English at this moment)

• Abstract

  Nowadays, consumer rejection to products containing trans fat and high levels of saturated fatty acids, known to be related to cardiovascular diseases as well as other deleterious effects on human health, is driving the food industry to look for alternatives to meet consumer demand for healthier foods. One alternative for the replacement of these lipids is the use of organogels based on o…

  Development of a lipid formulation, based on Organogel technology, with reduced level of saturated fatty acids for application in wheat flour tortilla, BE.PQ
• Evaluacion y control de la alteracion oxidativa en aceites y alimentos de alto contenido lipídico, BE.PQ