Vol 45, No 5 (1994)


Table of Contents

Research

[en]
FT-IR spectroscopy as a tool for the study of the quality of processed meat products
M. Antonia Murcia, Clemente Cano, Jorge Bretón
297-299
[es]
Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes
F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo
300-305
[en]
Preparation and surface active properties of oxypropylated diol monoesters of fatty acids with an amide oxime terminal group
A. M.F. Eissa, A. A. Mahmoud, A. A. El-Sawy
306-308
[en]
Preparation and surface active properties of oxypropylated α-hydroxyacids, α-hydroxyesters and α-, β-alkane diols
N. O. Shaker, A. A. El-Sawy, A. M. F. Eissa
309-312
[en]
Microorganisms associated with post-harvest green olives deteriorations in Morocco
M. Faid, Rachida Akhartouf, A. Asehraou
313-317
[es]
Variations of physical properties with temperature in cocoa fat
Juan de Dios Alvarado
318-322
[es]
SUMMARY Macronutrient study for PUFAs production from tiie marine microalga Isochrysis galbana
J. L. García Sánchez, E. Molina Grima, F. García Camacho, J. A. Sánchez Pérez, D. López Alonso
323-331
[es]
Bitter phenolic glucosides from seeds of olive (Olea europaea )
R. Maestro-Durán, R León Cabello, V. Ruíz-Gutiérrez, P. Fiestas, A. Vázquez-Roncero
332-335
[es]
Carta al director
Antonio Castellón Arnau
PDF
336

Reviews

[en]
Biotechnology of lipids: The use of lipases for the structural modification of fats and oils
Alfonso Valenzuela, Susana Nieto
337-343

Documentation

[es]
Reference of scientific papers
Equipo Editorial
PDF
344-346
[es]
Reviews of new books
J. L. Ruiz Barba, José M. García-Martos, P. P. García García, M. J. Martín Polvillo, A. Garrido Fernández, F. J. Hidalgo, R. Zamora, A. Heredia Moreno
PDF
347-353

News

[es; en]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news
Equipo Editorial
PDF
354-361