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Vol. 56 No. 3 (2005)
Vol. 56 No. 3 (2005)
DOI:
https://doi.org/10.3989/gya.2005.v56.i3
Published:
2005-09-30
Research
[en]
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization
Antonietta Baiano, Tommaso Gomes, Francesco Caponio
177-181
PDF
[es]
Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling
Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner
182-187
PDF
[es]
Processing of “Green ripe olives” with Spanish olive varieties
Manuel Brenes, Pedro García
188-191
PDF
[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
PDF
[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
PDF
[es]
Determination of lipoxygenase activity in hake liver
Lucía Margenat, Iván Jachmanián, María A. Grompone
205-208
PDF
[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
PDF
[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
PDF
[es]
Study of purification of fatty acids, tocopherols and sterols from deodorization distillate.
M. Pramparo, S. Prizzon, M. A. Martinello
228-234
PDF
Documentation
[es]
Books
F. J. Hidalgo, R. Zamora, C. Gómez Herrera
235-238
PDF
News
[es]
Past and Forthcoming Congress and Meetings. Other News
Equipo Editorial
239-243
PDF
Make a Submission
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
407
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
352
Shea butter
296
Anisidine value as a measurement of the latent damage of fats
293
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
270
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
213
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
199
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
178
Virgin almond oil: Extraction methods and composition
174
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