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Vol. 47 No. 1-2 (1996)
Vol. 47 No. 1-2 (1996)
Utilization of sunflower oils in industrial frying operations. J. L. Sébédio, A. Garrido, A. López (Ed.)
DOI:
https://doi.org/10.3989/gya.1996.v47.i1-2
Published:
1996-04-30
Editorial
[es]
Editorial. Foreword
Equipo Editorial, Liam Breslin
PDF
Monography
[en]
Industrial frying trials with high oleic sunflower oil
J. R.K. Niemelä, I. Wester, R. M. Lahtinen
1-4
PDF
[en]
Industrial production of crisps and prefried french fries using sunflower oils
J. L. Sébédio, M. C. Dobarganes, G. Márquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Lahtinen
5-13
PDF
[en]
Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process
N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
14-19
PDF
[en]
Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying
N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes
20-25
PDF
[en]
The nature of cyclic fatty acids formed in heated vegetable oils
Gary Dobson, William W. Christie, Jean Louis Sébédio
26-33
PDF
[en]
Changes in molecular species of triacylglycerols during frying
Gary Dobson, william w. Christie, M. C. Dobarganes
34-37
PDF
[en]
Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations
Paresh Chandra Dutta, Lars-Åke Appelqvist
38-47
PDF
[en]
Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation
G. Márquez-Ruiz, M. Martín-Polvillo, M. C. Dobarganes
48-53
PDF
[en]
Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil
M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes
54-58
PDF
[en]
Storage stability of crips measured by headspace and peroxide value analyses
R. M. Lahtinen, I. Wester, J. R. K. Niemelä
59-62
PDF
[en]
Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils
R. Raoux, O. Morin, F. Mordret
63-74
PDF
[en]
Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil
L. J. van Gemert
75-80
PDF
[en]
Synthesis of (9Z, 12E)-, (9E, 12Z)-[1-
14
C]-linoleic acid, (9Z, 12Z, 15E)-, (9E, 12Z, 15Z)-[1-
14
C]-linolenic acid and (5Z, 8Z, 11Z, 14E)-[1-
14
C]-arachidonic acid
Thierry Enard, Jean Michel Vatéle, Olivier Berdeaux, Didier Poillain, Jean Pierre Nöel
81-85
PDF
[en]
Effects of
trans
n-6 fatty acids on the fatty acid profile of tissues and liver microsomal desaturation in the rat
Olivier Berdeaux, Jean Louis Sébédio, Jean Michel Chardigny, Jean Paul Blond, Thierry Mairot, Jean Michel Vatèles, Didier Poullain, Jean Pierre Nöel
86-99
PDF
Documentation
[es]
Libros
A. Heredia, G. Márquez, A. de Castro, M. C. Durán Quintana, R. Zamora, F. J. Hidalgo, C. Gómez Herrera, J. L. Ruiz Barba, M. Brenes Balbuena, A. Garrido Fernández
100-116
PDF
News
[es]
[en]
Próximos congresos y reuniones. Otras noticias
Equipo Editorial
117-126
PDF
Make a Submission
Make a Submission
eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
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Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
249
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
222
Anisidine value as a measurement of the latent damage of fats
213
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
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