Vol 61, No 2 (2010)


Table of Contents

Research

[en]
Microbiological quality of karın butter, a traditionally manufactured butter from Turkey
Ramazan Gökçe, Yeşim Aslanalp, Emine Nur Herken
121-125
[en]
Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)
Ferial M. Abu-Salem, Esmat A. Abou Arab
126-135
[en]
Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing
Carlo Russo, Giulio Mario Cappelletti, Giuseppe Martino Nicoletti
136-142
[en]
Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (Brassica napus L.) cultivars
Hossam El-Din Saad El-Beltagi, Amal Amin Mohamed
143-150
[en]
Evaluation of the performance of Frying Oils using an ultrasonic technique
D. Izbaim, B. Faiz, A. Moudden, N. Taifi, I. Aboudaoud
151-156
[en]
Secoiridoids in olive seed: characterization of nüzhenide and 11-methyl oleosides by liquid chromatography with diode array and mass spectrometry
Sandra Silva, Lucília Gomes, Fausto Leitão, Maria Bronze, Ana V. Coelho, Luís Vilas Boas
157-164
[en]
Fatty acids composition of fruits of selected Central European sedges (Carex L. Cyperaceae)
Anna Bogucka-Kocka, Magdalena Janyszek
165-170
[en]
Oleins as a source of estolides for biolubricant applications
L. A. García-Zapateiro, M. A. Delgado, J. M. Franco, C. Valencia, M. V. Ruiz-Méndez, R. Garcés, C. Gallegos
171-174
[es]
Modeling of an immobilized lipase tubular reactor for the production of glycerol and fatty acids from oils
Sebastián Oddone, Mariano Grasselli, Anahí Cuellas
175-182
[en]
Lipid hydrolysis and oxidation in farmed gilthead seabream (Sparus aurata) slaughtered and chilled under different icing conditions
Santiago P. Aubourg, Victoria Álvarez, Javier Pena
183-190
[en]
Physicochemical and spectroscopical investigation of Pequi (Caryocar coriaceum Wittm.) pulp oil
Diniz M. Sena, Fabíola F.G. Rodrigues, Paulo T.C. Freire, S. G. de Lima, Henrique D.M. Coutinho, Juan C.L. Carvajal, José G.M. da Costa
191-196
[en]
Application of high-temperature gas chromatography to the analysis of used frying fats
M. Aguirre, S. Marmesat, M. V. Ruiz Méndez, M. C. Dobarganes
197-202

News

[es]
News
Carlos Gómez Herrera
PDF
205

Documentation

[es]
Books
A. Garrido Fernández, R. Zamora
PDF
203-204