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Roca Ramírez, Manuel, Spain

Grasas y Aceites Vol. 49 No. 1 (1998) - Editorial
In memoriam Miguel Ángel Albí Romero
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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

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

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Shea butter

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Anisidine value as a measurement of the latent damage of fats

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

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

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

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

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

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

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