Vol 53, No 4 (2002)


Table of Contents

Editorial

[es]
El Dr. José Manuel Martínez Suárez y el Instituto de la Grasa
Carlos Gómez Herrera
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Research

[en]
Assessment of the process of cottonseed oil bleaching in hexane
Ola A. Megahed
379-383
[es]
Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production
M. C. Candioti, S. M. Palma, N. Sabbag, M. C. Perotti, S. M. Bernal, C. A. Zalazar
384-390
[en]
Extraction of antioxidant components from peanut skins
Valeria Nepote, Nelson R. Grosso, C. A. Guzman
391-395
[es]
Physicochemical characteristics of oil from coroba (Jessenia polycarpa Karst) mesocarp.
Rafael Alemán, Douglas R. Belén C, Maigualidad Zorrilla, Lisandro Bastardo, Francisco Alvarez, Mario J. Moreno Alvarez
396-399
[en]
Phosphatides content in soybean oil in function of bean moisture content-at-harvest and storage-time
Enzo A. Tosi, Ampelio F. Cazzoli, Edmundo D. Ré, Luis M. Tapiz
400-402
[en]
Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”
Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo
403-413
[en]
Studies on the extraction of wheat germ oil by commercial hexane
Ola. A. Megahad, Omayma S. El Kinawy
414-418
[es]
The isolation and quantification of the components from olive leaf: hexane extract
Á. Guinda, A. Lanzón, J. J. Rios, T. Albi
419-422