Vol 63, No 3 (2012)

Table of Contents


Neural networks to formulate special fats
R. K. Garcia, K. Moreira Gandra, J. M. Block, D. Barrera-Arellano


Biochemical evaluation of protein fractions from physic nut (Jatropha curcas L.)
L. Peralta-Flores, S. Gallegos-Tintoré, J. Solorza-Feria, G. Dávila-Ortíz, L. Chel-Guerrero, A. Martínez-Ayala
The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils
M. Álvarez-Ortí, C. Quintanilla, E. Sena, A. Alvarruiz, J. E. Pardo
Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream
A. D. Karaman, M. Benli, A. S. Akalin
Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology
H. Keskin, D. Koçak, F. Göğüş, S. Fadıloğlu
Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes
Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation
M. Guerfel, M. B. Mansour, Y. Ouni, F. Guido, D. Boujnah, M. Zarrouk
Fatty acid composition of the meat from the Mos breed and commercial strain capons slaughtered at different ages
O. Díaz, L. Rodríguez, A. Torres, A. Cobos
Studies on the hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats
A. M. El-Anany, R. F. M. Ali
Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils
B. Matthaus, M. M. Özcan
Tocopherols and phytosterols in sunflower seeds for the human food market
A. Fernández-Cuesta, A. Nabloussi, J. M. Fernández-Martínez, L. Velasco
Comparing the thermo-physical characteristics of lard and selected plant fats
N. A. M. Yanty, J. M. M. Marikkar, M. S. Miskandar