Vol 55, No 3 (2004)

DOI: http://dx.doi.org/10.3989/gya.2004.v55.i3


Table of Contents

Research

[es]
Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage
Antonio Pérez-Gálvez, Mª Isabel Mínguez-Mosquera, Juan Garrido-Fernández, Mª Mercedes Lozano-Ruiz, Vicente Montero-de-Espinosa
213-218
[en]
Biotechnology of olive fermentation of ‘Galega' Portuguese variety
Manuela Oliveira, Dulce Brito, Luís Catulo, Fausto Leitão, Lucília Gomes, Sandra Silva, Luís Vilas-Boas, Amália Peito, Isabel Fernandes, Francisca Gordo, Cidália Peres
219-226
[en]
Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas
M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante
227-232
[en]
Olive mill wastewater characteristics: modelling and statistical analysis
Luísa C. Davies, André M. Vilhena, Júlio M. Novais, Susete Martins-Dias
233-241
[en]
Ternary diagram of extract proteins / solvent systems: Sesame, soybean and lupine proteins
M. A. Khedr, S. S. Mohamed
242-250
[es]
Two phases olive pomace storage in ponds
Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez
251-258
[en]
olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage
Ilkay Tosun
259-263
[en]
The utilization of discarded oil from potato chip factories in toilet soap making
Adel Y. Girgis
264-272
[es]
Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)
Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo
273-281
[en]
Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
Marco Poiana, Antonio Mincione
282-290
[es]
Comparative study of oil deterioration during the storage of hake liver and its oil
M. A. Grompone, M. T. Pagano, Y. Pinchak, R. Harispe
291-295
[es]
Influence of fat content and other variables on the Cremoso Argentino cheese meltability
Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar
296-302

Technological Information

[es]
Integral olive kernel elaboration with electricity generation, compared with actual system of obtaining olive virgin oil
A. Ortega Jurado, J. M. Palomar Carnicero, F. Cruz Peragón
303-311

Reviews

[en]
Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention
Alfonso Valenzuela, Julio Sanhueza, Susana Nieto
312-320
[es]
Phytosterols, a double-edged weapon?
Francisco J. Sánchez-Muniz, Amaia Canales, Josana Librelotto, Meritxell Nus
321-327

Documentation

[es]
Journals' Bilbiography
Equipo Editorial
PDF
328-331
[es]
Books
F. J. Hidalgo, R. Zamora, A. Garrido Fernández, A. de Castro, Mª. J. Moyano, J. Mª. García Martos
PDF
332-339

News

[es]
Other News
Equipo Editorial
PDF
340-343