Vol 58, No 2 (2007)

DOI: http://dx.doi.org/10.3989/gya.2007.v58.i2


Table of Contents

Research

[es]
Modelling the hexane extraction of soya enzymatically pretreated grits
F Grasso, B Maroto, C Camusso, N Zaritzky
117-121
[es]
Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile
A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda
122-129
[es]
Extraction of antioxidants from almond-processing byproducts.
Ignacio Garrido, María Monagas, Carmen Gómez-Cordovés, Begoña Bartolomé
130-135
[en]
Plasmid DNA studies in Lactobacillus plantarum strains isolated from olive fermentations: production of and immunity to plantaricin OL15 is associated to a 9.6 Kb plasmid (pOL15)
Kacem Mourad
136-141
[en]
Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils
Kenan Tanilgan, M Musa Özcanb, Ahmet Ünverb
142-147
[en]
Supercritical fluid extraction as a clean-up method for the extraction of pesticides from wool wax. A preliminary approach
M López-Mesas, J Christoe, F Carrillo, M.C. Gutiérrez, M Crespi
148-153
[en]
Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying
J.A. Navas, A. Tres, R. Codony, F. Guardiola
154-162
[es]
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
Hedia Manai, Lourdes Gallardo González, Faouzia Haddada, Jacinto Sánchez Casas, Emilio Osorio Bueno, Mokhtar Zarrouk
163-169
[en]
Temperature influence during seed filling on tocopherol concentration in a traditional sunflower hybrid
N. G. Izquierdo, S. Mascioli, L.A.N. Aguirrezábal, S.M. Nolasco
170-178
[en]
A rapid method for determination of polar compounds in used frying fats and oils
S. Marmesat, J. Velasco, G. Márquez-Ruiz, M.C. Dobarganes
179-184

Reviews

[es]
Acrylamide in fried potatoes: An updated review
Lilia Masson, José Reinaldo Muñoz, Nalda Romero, Conrado Camilo, Cristián Encina, Luis Hernández, Julia Castro, Paz Robert
185-193
[en]
Matter transfer during virgin olive oil elaboration
Carlos Gómez Herrera
194-205

Documentation

[es]
Books
F.J. Hidalgo, R. Zamora
PDF
206

News

[es]
Meetings and Congresses celebrated. Forthcoming Congresses celebrated. Other news
Equipo Editorial, Carlos Gómez Herrera, Rafael Gutiérrez Quijano
PDF
207-212