Vol 47, No 1-2 (1996)

DOI: http://dx.doi.org/10.3989/gya.1996.v47.i1-2


Utilization of sunflower oils in industrial frying
operations. J. L. Sébédio, A. Garrido, A. López (Ed.)

Table of Contents

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
[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
[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
[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
[en]
The nature of cyclic fatty acids formed in heated vegetable oils
Gary Dobson, William W. Christie, Jean Louis Sébédio
26-33
[en]
Changes in molecular species of triacylglycerols during frying
Gary Dobson, william w. Christie, M. C. Dobarganes
34-37
[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
[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
[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
[en]
Storage stability of crips measured by headspace and peroxide value analyses
R. M. Lahtinen, I. Wester, J. R. K. Niemelä
59-62
[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
[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
[en]
Synthesis of (9Z, 12E)-, (9E, 12Z)-[1-14C]-linoleic acid, (9Z, 12Z, 15E)-, (9E, 12Z, 15Z)-[1-14C]-linolenic acid and (5Z, 8Z, 11Z, 14E)-[1-14C]-arachidonic acid
Thierry Enard, Jean Michel Vatéle, Olivier Berdeaux, Didier Poillain, Jean Pierre Nöel
81-85
[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

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
PDF
100-116

News

[es; en]
Próximos congresos y reuniones. Otras noticias
Equipo Editorial
PDF
117-126