Vol 50, No 6 (1999)


Table of Contents

Research

[en]
Effect of phenolic extracts on trans fatty acid formation during frying
TH Gamel, A. Kiritsakis, Ch. Petrakis
421-425
[en]
Oleochemicals I: Studies on the preparation and the structure of lithium soaps.
Zein E. Shoeb, Bayed M. Hammad, A. A. Yousef
426-434
[es]
Influence of the critical parameters on the density estimate of some fatty acids by the Rackett's method.
F. O. Cedeño González, M. M. Prieto González, R. Alonso Suárez, J. C. Bada Gancedo
435-443
[es]
Analytical study of the composition of fatty acid of mustard and mustard sauces.
E. López Argüello, C. Barrera Vázquez, N. Bosch Bosch
444-447
[en]
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
G. Lercker, N. Frega, R. Bocci, M. Mozzon
448-453
[en]
Comparative study between microwave and conventional dehydration of okra.
M. H. A. Shams El Din, A. A. Shouk
454-459
[en]
Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.
L. Masson, P. Robert, M. Izaurieta, N. Romero
460-468
[en]
Effect of glycerol on the lipids in the red alga Gratelupia doryphora.
A. P. Ivanova, R. R. Robaina, J. Martín, K. L. Stefanov
469-471
[en]
Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases.
Alvaro Villanueva, Alfonso Clemente, Juan Bautista, Francisco Millán
472-476

News

[es]
Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
PDF
497-501

Documentation

[es]
Bibliografía de Revistas
Equipo Editorial
PDF
477-485
[es]
Libros
R. Zamora, M. Alaiz, F. J. Hidalgo, M. Brenes Balbuena, J. Velasco, G. Márquez Ruiz, C. Gómez Herrera, A. Garrido Fernández, P. García García, A. Heredia Moreno
PDF
486-496