Vol 57, No 4 (2006)

DOI: http://dx.doi.org/10.3989/gya.2006.v57.i4


Table of Contents

Research

[en]
Antioxidant activity of extracts from Sclerocarya birrea kernel oil cake
Abdalbasit A. Mariod, Bertrand Matthäus, K. Eichner, Ismail H. Hussein
361-366
[en]
Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest
A. M. F. Eissa, R. El-Sayed
367-375
[en]
Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying
Harish Kumar Sharma, Barinder Kaur, Bhavesh Chandra Sarkar, Charanjiv Singh
376-381
[es]
Proximate composition, fatty acids and physicochemical characteristics of artesian meal caribe (Serrasalmus rhombeus Pisces: Characidae) meal oil from Caicara del Orinoco-Venezuela
Douglas R. Belén-Camacho, David García, Mario José Moreno-Álvarez, Carlos Medina, Ángel Granados
382-386
[en]
HPLC evaluation of the minor lipid components of by-products resulting from edible oil processing
Mohamed Hassan EL-Mallah, Minar Mahmoud M.Hassanein, Safinaz Mohamed M. EL-Shami
387-393
[en]
Effect of salinity on yield and quality of Moringa oleifera seed oil
Farooq Anwar, Abdullah Ijaz Hussain, Muhammad Ashraf, Amer Jamail, Shahid Iqbal
394-401
[en]
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
Marco Poiana, Flora V. Romeo
402-408
[en]
Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)
Gemrot François, Barouh Nathalie, Vieu Jean-Pierre, Pioch Daniel, Montet Didier
409-414
[es]
Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage
S. Martínez, A. Curros, J. Bermúdez, J. Carballo, I. Franco
415-421
[es]
Influence of olive integrated production on the quality of virgin olive oil
J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales
422-428
[en]
Determination of some chemical and microbiological characteristics of Kaymak
Ayse Sibel Akalin, Siddik Gönç, Gülfem Ünal, Sevtap Ökten
429-432

Reviews

[es]
The traditional Spanish paprika processing in the Murcia Region and possible innovations
J. Pablo Fernández-Trujillo, David Escarabajal
433-442

Documentation

[es]
Books
M. C. Durán Quintana, R. Zamora
PDF
443

News

[es]
Past and Forthcoming Congress and Meetings
Equipo Editorial
PDF
444-447