Estudio de la degradación de los aceites de oliva sometidos a fritura. I. Determinación estadística del parámetro que mejor cuantifica esta degradación

On designing this experiment, besides estimating the initial homogeneity of the six oils, which have been studied, all the factors are controlled in a way that only one variable namely, thermoxidation affects the degradation. After the corresponding statistical treatment of the results had been carried out, the conclusion reached was that polar fraction parameter results to been the most specific, besides being the one that best measures the alteration of the heated olive oils.Al diseñar este experimento además de presuponer una homogeneidad inicial en los seis aceites estudiados, se controlaron todos los factores, de forma, que sólo hubiera una variable, la termooxidación, que afectase a la degradación. La conclusión a la que se llegó, después del correspondiente tratamiento estadístico de los resultados, es que el parámetro fracción polar es el más específico y el que mejor mide la alteración de los aceites de oliva calentados

Estudio de la degradación de los aceites de oliva sometidos a fritura. I. Determinación estadística del parámetro que mejor cuantifica esta degradación

On designing this experiment, besides estimating the initial homogeneity of the six oils, which have been studied, all the factors are controlled in a way that only one variable namely, thermoxidation affects the degradation.
 After the corresponding statistical treatment of the results had been carried out, the conclusion reached was that polar fraction parameter results to been the most specific, besides being the one that best measures the alteration of the heated olive oils.<br><br>Al diseñar este experimento además de presuponer una homogeneidad inicial en los seis aceites estudiados, se controlaron todos los factores, de forma, que sólo hubiera una variable, la termooxidación, que afectase a la degradación.
 La conclusión a la que se llegó, después del correspondiente tratamiento estadístico de los resultados, es que el parámetro fracción polar es el más específico y el que mejor mide la alteración de los aceites de oliva calentados

Histamine in Australian wines - a survey between 1982 and 2009

Biogenic amines are found in a range of fermented foods and beverages, including wine. Absorption of these compounds in elevated concentrations may induce headaches, gastro-intestinal and respiratory distress. The main biogenic amines found in wine are histamine, tyramine, cadaverine and putrescine. Even though concentrations of histamine in wine are generally ten-fold lower than found in some fresh and other fermented foods, their presence may contribute to an adverse reaction when consumed in combination with other histamine-containing foods. It is well established that the main contribution of biogenic amines in wines is from lactic acid bacteria metabolism, especially during or after malolactic fermentation (MLF). A survey for histamine content of Australian red and white wines produced during 1982–1990 demonstrated a wide range of concentrations (mean 1.58 and 0.21 mg/L, respectively). A second survey of histamine content in red and white wines produced during 2003–2009 (mean 1.75 and 0.59 mg/L, respectively) showed that there were minimal changes in the mean histamine concentration over the period of the two sets of wines. All 238 Australian wines from 1982–1990 and 99 of 100 wines from 2003–2009 were below the former regulatory recommended limit of 10 mg/L for histamine in wine and were low compared to other wine-producing countries. Seven other biogenic amines measured in the Australian wines from 2003–2009 also had low means compared to other wine-producing countries.Eveline J. Bartowsky and Creina S. Stockle