Vol 56, No 3 (2005)

DOI: http://dx.doi.org/10.3989/gya.2005.v56.i3


Table of Contents

Research

[en]
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization
Antonietta Baiano, Tommaso Gomes, Francesco Caponio
177-181
[es]
Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling
Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner
182-187
[es]
Processing of “Green ripe olives” with Spanish olive varieties
Manuel Brenes, Pedro García
188-191
[en]
Detectionn and activity of plantaricin OL15 a bacteriocin produced by Lactobacillus plantarum OL15 isolated from Algerian fermented olives.
Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine
191-197
[en]
Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment.
Ludmila Stodolnik, Aneta Stawicka, Grzegorz Szczepanik, Santiago P. Aubourg
198-204
[es]
Determination of lipoxygenase activity in hake liver
Lucía Margenat, Iván Jachmanián, María A. Grompone
205-208
[en]
Situation of European SMEs in the olive oil and table olive area. Survey.
Rosa De la Viesca, Elena Fernández, Silvia Fernández, Javier Salvador
209-219
[es]
Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olives and pomace obtained from Jaén (Spain).
A. García Sánchez, N. Ramos Martos, E. Ballesteros
220-227
[es]
Study of purification of fatty acids, tocopherols and sterols from deodorization distillate.
M. Pramparo, S. Prizzon, M. A. Martinello
228-234

News

[es]
Past and Forthcoming Congress and Meetings. Other News
Equipo Editorial
PDF
239-243

Documentation

[es]
Books
F. J. Hidalgo, R. Zamora, C. Gómez Herrera
PDF
235-238