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García Díaz, Mª. T.

Grasas y Aceites Vol. 54 No. 3 (2003) - Documentation
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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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Avocado oil extraction: An industrial experiment

415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.

307
Shea butter

289
Anisidine value as a measurement of the latent damage of fats

270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş

235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action

214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation

192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract

188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying

186

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