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Vol 69, No 2 (2018) Zero trans biscuits with soybean-based fats formulated using an artificial neural network Abstract  HTML  PDF  XML
A. A.T. Penteado, A. C. Nogueira, K. M.B. Gandra, D. Barrera-Arellano, C. J. Steel
 
Vol 62, No 1 (2011) Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat Abstract  PDF
L. B. Quast, V. Luccas, T. G. Kieckbusch
 
Vol 67, No 2 (2016) n-3 LCPUFA in the reversal of hepatic steatosis: the role of ACOX and CAT-1 Abstract  HTML  PDF  XML
G. S. Tapia, D. González-Mañán, A. D’Espessailles, C. G. Dossi
 
Vol 64, No 2 (2013) Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS) Abstract  PDF
C. L. Delgado-Chavero, E. Zapata-Márquez, J. M. García-Casco, A. Paredes-Torronteras
 
Vol 50, No 1 (1999) Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. Abstract  PDF
Renata Tieko Nassu, Lireny Aparecida Guaraldo Gonçalves
 
Vol 66, No 3 (2015) A fat quality index (FQI) proposal Abstract  HTML  PDF  XML
J. A. Cobos-Murcia, A. Osorio-Mirón, E. Márquez-López, E. Hernández-Aguilar
 
Vol 60, No 3 (2009) Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems Abstract  PDF
Beatriz Isabel, Gustavo Cordero, Clemente López-Bote, Argimiro Daza
 
Vol 58, No 1 (2007) Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis. Abstract  PDF
Maritza F. Díaz Gómez, Goitybell Martínez Téllez, José A. Gavín Sazatornil, Rosa I. Meneau Hernández, Irán Fernández Torres
 
Vol 44, No 2 (1993) Trans isomers contents of the fatty acids in meat products. (II) Adipose tissue and intramuscular fat from pork Abstract  PDF
M. C. Lluch, J. Pascual, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
 
Vol 44, No 3 (1993) Trans isomers contents of the fatty acids in meat products. (III) Adipose tissue and intramuscular fat from beef Abstract  PDF
M. C. Lluch, M. Roca de Vinyals, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
 
Vol 61, No 4 (2010) Effect of vegetable oil oxidation on the hydrogenation reaction process Abstract  PDF
Faranak Kalantari, Manochehr Bahmaei, Majid Ameri, Ehsan Shoaei
 
Vol 67, No 2 (2016) Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté Abstract  HTML  PDF  XML
R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo
 
Vol 67, No 2 (2016) Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice Abstract  HTML  PDF  XML
R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
 
Vol 50, No 2 (1999) Study of the fat content, iodine index and index and degree of acidity in Alicante and Jijona nougats Abstract  PDF
G. Blázquez-Aballan, A. Díaz Marquina, Mª T. Orzáez Villanueva
 
Vol 66, No 4 (2015) Characteristics and fatty acid composition of milk fat from Saudi Aradi goat Abstract  HTML  PDF  XML
H. M. Sbihi, I. A. Nehdi, C. P. Tan, S. I. Al-Resayes
 
Vol 63, No 1 (2012) Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency Abstract  PDF
A. P. B. Ribeiro, R. Claro da Silva, L. A. Gioielli, M. I. de Almeida Gonçalves, R. Grimaldi, L. A.G. Gonçalves, T. Guenter Kieckbusch
 
Vol 60, No 3 (2009) Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting Abstract  PDF
Rubén Garrido, María Gómez, Inmaculada Franco, Javier Carballo
 
Vol 62, No 3 (2011) Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese Abstract  PDF
N. Dinkçi, H. Kesenkaş, A. K. Seçkin, Ö. Kınık, S. Gönç
 
Vol 68, No 4 (2017) Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points Abstract  HTML  PDF  XML
B. P. Nusantoro, N. A.M. Yanty, D. Van de Walle, C. Hidayat, S. Danthine, K. Dewettinck
 
Vol 60, No 3 (2009) Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feeding Abstract  PDF
Mónica Narváez-Rivas, Manuel León-Camacho, Isabel M. Vicario
 
Vol 60, No 3 (2009) Classification of real farm conditions Iberian pigs according to the feeding regime with multivariate models developed by using fatty acids composition or NIR spectral data Abstract  PDF
Juan García-Olmo, Ana Garrido-Varo, Emiliano De Pedro
 
Vol 42, No 3 (1991) Changes in white tuna (Thunnus alalunga) fat due to cannig process and storage preserve Abstract  PDF
María T. García Arias, A. María Castrillón, María P. Navarro
 
Vol 47, No 1-2 (1996) Industrial frying trials with high oleic sunflower oil Abstract  PDF
J. R.K. Niemelä, I. Wester, R. M. Lahtinen
 
Vol 64, No 2 (2013) Application of artificial neural networks to determine the authentication of fattening diets of Iberian pigs according to their triacylglycerol profiles Abstract  PDF
M. Narváez-Rivas, E. Gallardo, J. M. Jurado, I. Viera-Alcaide, F. Pablos, M. León-Camacho
 
Vol 48, No 3 (1997) Variations on nutritive value of Jijona nougat in suprema, extra and popular qualities. Abstract  PDF
G. Blázquez Abellán, M. T. Orzáez Villanueva, A. Díaz Marquina
 
Vol 50, No 1 (1999) Dehydrated soup cubes fatty components characterization Abstract  PDF
R. Correa-Cabrera, A. Capote, M. N. Rodríguez-Ayán, M. A. Grompone
 
Vol 56, No 4 (2005) Physical and chemical characteristics of coroba ( Jessenia polycarpa Karst) fruit: a Venezuelan oleaginous specie Abstract  PDF
Douglas R. Belén-Camacho, Saiver Herrera, Alviomar Castillo, Mario José Moreno-Álvarez, David García, Carlos Medina
 
Vol 66, No 4 (2015) Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese Abstract  HTML  PDF  XML
E. Rojas-Nery, N. Güemes-Vera, O. G. Meza-Marquez, A. Totosaus
 
Vol 63, No 3 (2012) Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream Abstract  PDF
A. D. Karaman, M. Benli, A. S. Akalin
 
Vol 52, No 3-4 (2001) Assessment of the fatty acid patterns in vegetable oils, fats and fat-rich foods commonly consumed in Egypt Abstract  PDF
Laila Hussein, Mahmoud Ali, Ali Abouelhassan, Stanislaw Grzeskiewicz, Dennis Cantellops
 
Vol 69, No 3 (2018) Cis-trans isomerization of unsaturated fatty acids in edible oils to prepare trans fat Abstract  HTML  PDF  XML
W. Liu, G. H. Lu
 
Vol 43, No 1 (1992) Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value Abstract  PDF
S. Muniategui, P. Paseiro, J. Simal
 
Vol 66, No 1 (2015) Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content Abstract  HTML  PDF  XML
S. Fonseca, M. Gómez, R. Domínguez, J. M. Lorenzo
 
Vol 52, No 6 (2001) Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency Abstract  PDF
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Gioielli, Ilka S. Simões
 
Vol 55, No 4 (2004) Antioxidant activity of alcohol extracts of chamomile flowers, anise seeds and dill seeds in two vegetable oils and two animal fats Abstract  PDF
Ahmed Qasem, Khalid Al-Ismail
 
Vol 65, No 4 (2014) Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage Abstract  HTML  PDF  XML
I. García-Márquez, M. Narváez-Rivas, E. Gallardo, J. A. Ordoñez, M. León-Camacho
 
Vol 53, No 3 (2002) Determination of the milk fat content of fat mixtures Abstract  PDF
H. Glaeser
 
Vol 65, No 3 (2014) Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads Abstract  HTML  PDF  XML
A. M. Abdeldaiem, Q. Jin, R. Liu, X. Wang
 
Vol 53, No 3 (2002) Abdominal chicken fat fractionation Abstract  PDF
Chiu Chih Ming, Luiz Antonio Gioielli, Victor Sotero Solis
 
Vol 42, No 1 (1991) Alimentation Influence in the characteristics of compounds related with fat of ham from iberic pigs Abstract  PDF
J. Melgar, C. Cid, I. Astiasarán, J. Bello
 
Vol 55, No 2 (2004) Fractal nature in fat crystal networks Abstract  PDF
C. Gómez Herrera
 
Vol 67, No 3 (2016) Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils Abstract  HTML  PDF  XML
M. A. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas
 
Vol 64, No 5 (2013) Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter Abstract  PDF
N. A.M. Yanty, J. M.N. Marikkar, M. Shuhaimi
 
Vol 67, No 2 (2016) Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques Abstract  HTML  PDF  XML
A. N. Nina Naquiah, J. M.N. Marikkar, M. Shuhaimi
 
Vol 60, No 1 (2009) Different fattening systems of Iberian pigs according to the 1-alkene hydrocarbon content in the subcutaneous fat Abstract  PDF
I. Viera-Alcaide, M. Narváez-Rivas, I. M. Vicario, E. Graciani-Constante, M. León-Camacho
 
Vol 64, No 5 (2013) Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks Abstract  PDF
R. K.A. Garcia, K. Moreira Gandra, D. Barrera-Arellano
 
Vol 42, No 2 (1991) Some physical and chemical constants from bee-collected pollen lipids Abstract  PDF
S. Muniategui, M. T. Sancho, S. Pérez, F. Huidobro, J. Simal
 
Vol 60, No 1 (2009) The effect of using vegetable fat blend on some attributes of kashar cheese Abstract  PDF
Harun Kesenkaş, Nayil Dinkçia, A. Kemal Seçkinb, Özer Kinika, Siddik Gönç
 
Vol 64, No 4 (2013) Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics Abstract  PDF
A. F. Nurrulhidayah, A. Rohman, I. Amin, M. Shuhaimi, A. Khatib
 
Vol 54, No 2 (2003) Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat Abstract  PDF
Oscar Díaz Gamboa, Luiz Antonio Gioielli
 
Vol 64, No 2 (2013) Determination of neophytadiene in the subcutaneous fat of Iberian pigs from different feeding systems Abstract  PDF
A. Hernández-Matamoros, E. González, J. M. García-Casco, J. F. Tejeda
 
Vol 47, No 5 (1996) Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy Abstract  PDF
J. A. García Mesa, M. Hermoso Fernández, P. Cáceres Alonso
 
Vol 50, No 4 (1999) High-performance liquid chromatography in the separation of triglycerides from complex animal fats. Abstract  PDF
Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón
 
Vol 46, No 6 (1995) Trans fatty acid isomers from hydrogenated fats: The controversy about health implications Abstract  PDF
Alfonso Valenzuela, Judith King, Susana Nieto
 
Vol 51, No 6 (2000) Binary and ternary mixtures of oil and hydrogenated fats from Brazilian nut (Bertholletia excelsa) Abstract  PDF
Victor Sotero Solis, Luiz Antonio Gioielli, Bronislaw Polakiewicz
 
Vol 54, No 2 (2003) Physical properties of mutton tallow Abstract  PDF
G. R. List, K. R. Steidley, W. E. Neff, G. D. Snowder
 
Vol 42, No 5 (1991) Physical and chemical properties of fractionated and interesterified beef tallows Abstract  PDF
M. A. Grompone
 
Vol 56, No 3 (2005) 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). Abstract  PDF
A. García Sánchez, N. Ramos Martos, E. Ballesteros
 
Vol 46, No 6 (1995) Solid fat content determination: Comparison between pNMR and DSC techniques Abstract  PDF
Renata Tieko Nassau, Lireny Aparecida Guaraldp Gonçalves
 
Vol 51, No 5 (2000) Determination of fat and moisture in olives by nearinfrarred reflectance spectroscopy Abstract  PDF
A. Jiménez, E. Izquierdo, F. Rodríguez, J. I. Dueñas, C. Tortosa
 
Vol 54, No 3 (2003) Physical interactions between cupuassu and cocoa fats Abstract  PDF
S. C. S. Lannes, M. L. Medeiros, L. A. Gioielli
 
Vol 42, No 6 (1991) Thin layer chromatographic detection of some common antioxidants Abstract  PDF
M. E. Komaitis
 
Vol 46, No 4-5 (1995) Mechanical properties of vegetable oils and fats Abstract  PDF
Juan de Dios Alvarado
 
Vol 52, No 5 (2001) Characterization of the lipid fraction of some Galician (NW of Spain) traditional meat products Abstract  PDF
María Pilar Rodríguez, Javier Carballo, Mercedes López
 
Vol 49, No 5-6 (1998) Studies on cocoa butter-replacer mixtures suitable for the local chocolate production. Abstract  PDF
M. Hassan El-Mallah, M. G. Megahed
 
Vol 54, No 3 (2003) Formulation of fats using neural networks: commercial products and pilot-plant production Abstract  PDF
Jane Mara Block, Daniel Barrera-Arellano, Rodrigo Almeida, Fernando C. Gomide, Roberto Book Moretti
 
Vol 42, No 6 (1991) Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives Abstract  PDF
A. H. Sánchez Gómez, M. J. Fernández Díez
 
Vol 56, No 4 (2005) Detection of biologically active isomers of conjugated linoleic acid in kaymak Abstract  PDF
A. Sibel Akalin, Özlem Tokusoglu, Siddik Gönç, Sevtap Ökten
 
Vol 46, No 3 (1995) Quality control of used frying fats. Validity of quick tests to substitute polar compound determination Abstract  PDF
M. C. Dobarganes, G. Márquez-Ruiz
 
Vol 49, No 3-4 (1998) Influence of the frying process on the real fat intake Abstract  PDF
G. Varela, B. Ruiz-Rosso
 
Vol 54, No 4 (2003) Effect of sucrose polyesters on crystallization rate of vegetable ghee: solid fat content study Abstract  PDF
Mohammad Ibrahim Nasir
 
Vol 56, No 4 (2005) Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage Abstract  PDF
Mehmet Ali Koyuncu, Ali Islam, Mehmet Küçük
 
Vol 46, No 2 (1995) Quality of used frying fats in fast food shops and restaurants of Andalusia Abstract  PDF
M. C. Dobarganes, G. Márquez-Ruiz
 
Vol 49, No 3-4 (1998) Frying process in the relation fat/degenerative diseases. Abstract  PDF
G. Varela, B. Ruiz-Rosso
 
Vol 43, No 5 (1992) Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil Abstract  PDF
J. Cabrera Martín
 
Vol 46, No 1 (1995) Comparison between two techniques of fat extraction in foods prior to the determination of chlorinated residues Abstract  PDF
R. Lázaro, S. Bayarri, P. Conchelo, A. Ariño, A. Herrera
 
Vol 49, No 3-4 (1998) Regulation of used frying fats and validity of quick tests for discarding the fats Abstract  PDF
M. C. Dobargarnes, G. Márquez-Ruiz
 
Vol 55, No 3 (2004) Influence of fat content and other variables on the Cremoso Argentino cheese meltability Abstract  PDF
Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar
 
Vol 47, No 6 (1996) Chemical characteristics and fatty acid composition on oils and fats stored in different packaging materials Abstract  PDF
Y. El-Shattory, M. A. Saadia, F. Saeid
 
Vol 49, No 3-4 (1998) The formation of new compounds Abstract  PDF
A. Gasparoli
 
Vol 47, No 5 (1996) Global prospectives of fats and oils uses. Present and future Abstract  PDF
Ir. Rogar Leysen
 
Vol 53, No 2 (2002) Processing of spent nickel catalyst for fat recovery Abstract  PDF
Mohammad Ibrahim Nasir
 
Vol 42, No 1 (1991) Anisidine value as a measurement of the latent damage of fats Abstract  PDF
M. A. Grompone
 
Vol 49, No 3-4 (1998) Volatile components of the frying process Abstract  PDF
W. W. Nawar
 
Vol 55, No 2 (2004) Seasonal and regional influences on the fatty acid composition of cow's milk fat from Asturias. Spain Abstract  PDF
Leocadio Alonso, Juan Braña, Juan Carlos Bada
 
Vol 47, No 5 (1996) Determination of α-tocopherol in pork with high intramuscular fat content Abstract  PDF
A. Rey, C. López, M. Scares, B. Isabel
 
Vol 54, No 1 (2003) Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs Abstract  PDF
L. León, L. Rallo, A. Garrido
 
Vol 49, No 3-4 (1998) Substrate influence on the frying process. Abstract  PDF
J. Pokorny
 
Vol 55, No 2 (2004) Effect of the reduction of the ewe's milk fat on the cholesterol content in cheese Abstract  PDF
M. Castiella, P. Larráyoz, F. C. Ibáñez, P. Torre, A. I. Ordóñez
 
Vol 45, No 5 (1994) Variations of physical properties with temperature in cocoa fat Abstract  PDF
Juan de Dios Alvarado
 
Vol 47, No 5 (1996) Comparison of different solvents for determination of fat in liver Abstract  PDF
S. T. Carril González-Barros, M. E. Álvarez Piñeiro, J. Simal-Lozano, M. A. Lage Yusty
 
Vol 49, No 1 (1998) Stability and usage of nitrogen in fats and oils Abstract  PDF
Daniel Barrera Arellano
 
Vol 55, No 2 (2004) Rheological properties of cupuassu and cocoa fats Abstract  PDF
S. C. S. Lannes, M. L. Medeiros, L. A. Gioielli
 
Vol 45, No 3 (1994) The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition Abstract  PDF
M. E. Álvsarez-Pontes, J. M. Viejo, F. J. Sánchez Muniz, A. M. Castrillón
 
Vol 51, No 3 (2000) Extraction and clean-up of pesticides from fatty samples Abstract  PDF
M. López-Mesas, M. Crespi
 
Vol 54, No 2 (2003) Consistency of structured lipids from fish oil and palm kernel fat Abstract  PDF
Oscar Díaz Gamboa, Luiz Antonio Gioielli
 
Vol 42, No 4 (1991) Deacidification by distillation using nitrogen as stripper. Possible application to the refining of edible fats Abstract  PDF
E. Graciani Constante, F. Rodríguez Berbel, A. Paredes Torronteras, J. Huesa Lope
 
Vol 55, No 1 (2004) Olive oil in food spreads Abstract  PDF
Miguel A. Blanco Muñoz
 
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