Vol 50, No 4 (1999)


Table of Contents

Research

[en]
Quality of virgin olive oil as influenced by origin area.
A. Ranalli, G. De Mattia, M. Patumi, P. Proietti
249-259
[en]
Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers
Y. El-Shattory, Salwa B. El-Magoli, S. H. Abu-Ria, M. G. Magahed
260-263
[en]
Propylenated fatty acids as emulsifiers
Y. El-Shattory, Saadia M. Aly, M. G. Megahed
264-268
[en]
Storage quality in different brines of pickled capers (Capparis spp).
Musa Özcan, Attila Akgül
269-274
[es]
Optimisation of the extraction process of tocopherol from wheat germ by liquid and supercritical carbon dioxide.
M. A. Blanco Muñoz, A. Melero Gómez, E. Martínez de la Ossa
275-279
[en]
Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.
Mohamed G. Megahed
280-282
[es]
Characterization of borage seed oil extracted by supercritical carbon dioxide.
A. Delgado Andújar, A. Molero Gómez, E. Martínez de la Ossa
283-288
[es]
Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography.
A. L. Nájera, Y. Barcina, M. de Renobales, L. J. R. Barron
289-297

Reviews

[es]
High-performance liquid chromatography in the separation of triglycerides from complex animal fats.
Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón
298-311

Documentation

[es]
Bibliografía de Revistas
Equipo Editorial
PDF
312-320
[es]
Libros
M.ª C. Duran Quintana, E. Graciani, F. J. Hidalgo, R. Zamora, J. L. Ruiz Barba, A. G. Pérez Rubio, A. Garrido Fernández, A. de Castro, J. Vioque, M. Brenes Balbuena, M. Alaiz, W. Moreda Martine
PDF
321-333

News

[es]
Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
PDF
334-340