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Vol. 53 No. 4 (2002)
Vol. 53 No. 4 (2002)
DOI:
https://doi.org/10.3989/gya.2002.v53.i4
Published:
2002-12-30
Editorial
[es]
El Dr. José Manuel Martínez Suárez y el Instituto de la Grasa
Carlos Gómez Herrera
I-II
PDF
Research
[en]
Assessment of the process of cottonseed oil bleaching in hexane
Ola A. Megahed
379-383
PDF
[es]
Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production
M. C. Candioti, S. M. Palma, N. Sabbag, M. C. Perotti, S. M. Bernal, C. A. Zalazar
384-390
PDF
[en]
Extraction of antioxidant components from peanut skins
Valeria Nepote, Nelson R. Grosso, C. A. Guzman
391-395
PDF
[es]
Physicochemical characteristics of oil from coroba (
Jessenia polycarpa Karst
) mesocarp.
Rafael Alemán, Douglas R. Belén C, Maigualidad Zorrilla, Lisandro Bastardo, Francisco Alvarez, Mario J. Moreno Alvarez
396-399
PDF
[en]
Phosphatides content in soybean oil in function of bean moisture content-at-harvest and storage-time
Enzo A. Tosi, Ampelio F. Cazzoli, Edmundo D. Ré, Luis M. Tapiz
400-402
PDF
[en]
Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”
Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo
403-413
PDF
[en]
Studies on the extraction of wheat germ oil by commercial hexane
Ola. A. Megahad, Omayma S. El Kinawy
414-418
PDF
[es]
The isolation and quantification of the components from olive leaf: hexane extract
Á. Guinda, A. Lanzón, J. J. Rios, T. Albi
419-422
PDF
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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
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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