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Vol. 59 No. 4 (2008)
Vol. 59 No. 4 (2008)
DOI:
https://doi.org/10.3989/gya.2008.v59.i4
Published:
2008-12-30
Research
[en]
Lipid damage development in anchovy (
Engraulis encrasicholus
) muscle during storage under refrigerated conditions
Nour-Eddine Chaouqy, José M. Gallardo, Abdelhaq El Marrakchi, Santiago P. Aubourg
309-315
PDF
[en]
Synthesis of cocoa butter triacylglycerols using a model acidolysis system
Ozan Nazim Çiftçi, Sibel Fadiloǧlu, Boleslaw Kowalski, Fahrettin Göǧüş
316-320
PDF
[en]
Physico-chemical properties, fatty acid and tocopherol composition of oils from some Sudanese oil bearing sources
Abdalbasit Mariod, Bertrand Matthäus
321-326
PDF
[en]
A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype
Isabel Viera-Alcaide, Isabel M. Vicario, M. L. Escudero-Gilete, E. Graciani Constante, Manuel León-Camacho
327-336
PDF
[es]
Production of structured lipids by enzymatic transesterification of soybean oil and palm kernel oil in a packed-bed reactor
Nelson Moreno Safra, Aide Perea Villamil
337-345
PDF
[en]
Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (
Olea europaea
L. subsp.
oleaster
)
Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi, Douha Krichene, Douja Daoud, Mokhtar Zarrouk
346-351
PDF
[en]
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Ferial M. Abu-Salem, Azza A. Abou-Arab
352-360
PDF
[en]
Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
Tayeb Idoui, Nour-Eddine Karam
361-367
PDF
[en]
Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1
Hugo S. Garcia, In-Hwan Kim, Arnoldo López-Hernández, Charles G. Hill, Jr
368-374
PDF
[en]
Prediction of a model enzymatic acidolysis system using neural networks
Ozan Nazım Çiftçi, Sibel Fadıloǧlu, Fahrettin Göǧüş, Aytaç Güven
375-382
PDF
[en]
Detection of the presence of used frying oil as raw material in biodiesel production
M. V. Ruiz Méndez, A. Liotta, S. Marmesat, M. C. Dobarganes
383-388
PDF
Technological Information
[es]
An analysis of the industries of olive oil refining in Andalusia
M. David García Brenes
389-396
PDF
News
[es]
Past Meetings and Congresses. Forthcoming Congresses
Equipo Editorial
397-398
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
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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