Vol 63, No 3 (2012)

DOI: http://dx.doi.org/10.3989/gya.2012.v63.i3


Table of Contents

Reviews

[en]
Neural networks to formulate special fats
R. K. Garcia, K. Moreira Gandra, J. M. Block, D. Barrera-Arellano
245-252

Research

[en]
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
253-259
[en]
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
260-266
[en]
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
267-273
[en]
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
274-283
[en]
Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes
284-289
[en]
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
290-295
[en]
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
296-302
[en]
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
303-312
[en]
Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils
B. Matthaus, M. M. Özcan
313-320
[en]
Tocopherols and phytosterols in sunflower seeds for the human food market
A. Fernández-Cuesta, A. Nabloussi, J. M. Fernández-Martínez, L. Velasco
321-327
[en]
Comparing the thermo-physical characteristics of lard and selected plant fats
N. A. M. Yanty, J. M. M. Marikkar, M. S. Miskandar
328-334