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Vol. 57 No. 1 (2006)
Vol. 57 No. 1 (2006)
Monográfico: Tendencias en el procesado de aceitunas de mesa y aceite de oliva
DOI:
https://doi.org/10.3989/gya.2006.v57.i1
Published:
2006-03-31
Editorial
[es]
Editorial
Antonio Garrido Fernández
4
PDF
Research
[en]
Foreword
José M. García Martos, M. Angeles Guinda Garín
8
PDF
[en]
Trends in olive fruit handling previous to its industrial transformation
Louise Ferguson
9-15
PDF
[en]
The postharvest of mill olives
José M. García, Khaled Yousfi
16-24
PDF
[en]
Olive oil extraction and quality
Marino Uceda, Gabriel Beltrán, Antonio Jiménez
25-31
PDF
[en]
Treatment technologies of liquid and solid wastes from two-phase olive oil mills
Rafael Borja, Francisco Raposo, Bárbara Rincón
32-46
PDF
[en]
Production of pomace olive oil
Pedro Sánchez Moral, Mª Victoria Ruiz Méndez
47-55
PDF
[en]
Olive oil and pomace olive oil processing
Kostas Antonopoulos, Nick Valet, Dimos Spiratos, George Siragakis
56-67
PDF
[en]
Olive and olive pomace oil packing and marketing
José Linares, Manuel García Palma, Mariano Iñigo, José Manuel García, Juan Berzosa
68-85
PDF
[en]
Elaboration of table olives
Antonio Higinio Sánchez Gómez, Pedro García García, Luis Rejano Navarro
86-94
PDF
[en]
Extraction of interesting organic compounds from olive oil waste
Juan Fernández-Bolaños, Guillermo Rodríguez, Rocío Rodríguez, Rafael Guillén, Ana Jiménez
95-106
PDF
[en]
Use of solid residue from the olive industry
Ángeles Guinda
107-115
PDF
[en]
Refining by-products as a source of compounds of high-added value
Paolo Bondioli
116-125
PDF
Documentation
[es]
Books
R. Zamora, J. L. Ruiz Barba, A. López, R. Borja Padilla, C. Gómez Herrera, Ana J. Jiménez, M. Brenes Balbuena, F. J. Hidalgo, C. Mariscal Copano
126-132
PDF
News
[es]
Forthcoming Congress and Meetings. Other News
Equipo Editorial
133-140
PDF
Make a Submission
Make a Submission
eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
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Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
364
Avocado oil extraction: An industrial experiment
360
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
311
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
276
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
249
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
222
Anisidine value as a measurement of the latent damage of fats
213
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
208
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
198
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