Vol 54, No 1 (2003)


Table of Contents

Editorial

[es]
D. Jose Maria Piñar Miura y el Instituto de la Grasa
Carlos Gómez Herrera
PDF
I-II

Research

[es]
Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region
Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García
1-6
[en]
Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects
M. Guadalupe Johnston, Verónica M. Navarro, Nilda I. Brutti, Valeria Nepote, Nelson R. Grosso, Carlos A. Guzmán
7-11
[en]
Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars
Musa Özcan, Serap Seven
12-18
[es]
Isomeric fatty acid composition of spanish commercial ice-creams
V. Griguol, I. M. Vicario, M. León
19-23
[en]
Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil
Y. A. El-Shattory, M. A. Saadia, S. F. Hamed, K. Schwarz
24-29
[en]
Fatty acids and sterols of Griffonia seeds oil
Georgi Petkov, Zakir Ramazanov
30-31
[es]
Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods
Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros
32-40
[es]
Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs
L. León, L. Rallo, A. Garrido
41-47
[es]
Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil.
M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno
48-52
[es]
Enzymatic treatment in the grapeseed oil extraction, Vitis vinifera, by cold pressing
E. G. Guerra, M. E. Zúñiga
53-57
[es]
Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil
J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz
58-64
[en]
Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain
Elvira Larqué, Marta Garaulet, Francisca Pérez-Llamas, Salvador Zamora, F. Javier Tebar
65-70
[en]
The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives
Kemal Ünal, Cevdet Nergiz
71-76
[en]
Enzymatic aqueous technology for simultaneous coconut protein and oil extraction
Beatriz P.M. Sant’Anna, Suely P. Freitas, Maria A. Z. Coelho
77-80

News

[es]
Forthcoming Congress and Meetings. Other News
Equipo Editorial
PDF
102-112

Documentation

[es]
Journals' Bibliography. Books
R. Zamora, F. J. Hidalgo, D. Hornero, A. Garrido Fernández, C. Gómez Herrera, Mª. J. Moyano, J. L. Ruiz Barba, L. Rejano Navarro, A. Higinio Sánchez, A. Guinda
PDF
81-101