Vol 50, No 1 (1999)


Table of Contents

Research

[en]
Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness
H. Ajana, A. El Antari, A. Hafidi
1-6
[en]
New trends in determining the authenticity of corn oil
M. Hassan El-Mallah, T. Mumi, S. El-Shami
7-15
[en]
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves
16-21
[en]
Spectrophotometric analysis of the lipid fraction of microwave heated and soaked soybeans.
C. M. Evangelista, M.A. B. Regitano-D'Arce
22-25
[en]
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
G. Lercker, N. Frega, F. Bocci, M. Mozzon
26-29
[es]
Dehydrated soup cubes fatty components characterization
R. Correa-Cabrera, A. Capote, M. N. Rodríguez-Ayán, M. A. Grompone
30-36
[en]
Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying.
John Tsaknis, Vasilis Spiliotis, Stavros Lalas, Vlasis Gergis, Vasilis Dourtoglou
37-48
[en]
Some compositional characteristics of capers (Capparis spp,) seed and oil
Attila Akgül, Musa Özcan
49-52
[en]
Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
O. Berdeaux, G. Márquez-Ruiz, M. C. Dobarganes
53-59

Technological Information

[es]
La manzanilla fina sevillana
L. Rejano Navarro
60-66

News

[es]
Reuniones y congresos celebrados. Próximos congresos. Otras noticias
Equipo Editorial
PDF
79-86

Documentation

[es]
Libros
F. J. Hidalgo, R. Zamora, M. Alaiz, A. Garrido Fernández, L. Rejano Navarro, A. Heredia Moreno, J. M. Castellano, C. Gómez Herrera, J. Vioque, A. Guinda, R. Borja Padilla, P. García García
PDF
67-78