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Vol. 50 No. 3 (1999)
Vol. 50 No. 3 (1999)
DOI:
https://doi.org/10.3989/gya.1999.v50.i3
Published:
1999-06-30
Research
[es]
Comparative study of the obtention of crude and semi-purified lipase extracts from rice bran.
A. Bella Cruz, D. Barrera-Arellano
177-180
PDF
[es]
Repercussion of the mill olive cool-storage on the production process of virgin olive oil.
Miguel Canet, José Mª García
181-184
PDF
[en]
Using of mucilage palm oil in the toilet soap production.
Adel Y. Girgis
185-192
PDF
[en]
Formation of the 5,6-epoxy derivatives of 7-liydroxy-cholesteryl 3β-acetates during peroxidation of cholesteryl acetate.
G. Lercker, R. Bortolomeazzi, L. Pizzale
193-198
PDF
[en]
Synthesis of structured triacylglycerols containing medium-chain and long-chain fatty acids by interesterification with a stereoespecific lipase from Mucor miehei.
Susana Nieto, Julio Sanhueza, Alfonso Valenzuela
199-202
PDF
[en]
Chemical composition of aboriginal peanut (
Arachis hypogaea
L.) seeds from Uruguay.
Nelson R. Grosso, Enrique I. Lucini, Abel G. López, Carlos A. Guzmán
203-207
PDF
[en]
Quality criteria, expiration period and marketing loss estimations of pre-treated and cold stored mullet fish.
Ibrahim M. Hassan, Mohamed F. Khallaf, Laila E. Abd-Al Fattah, Nessrien M. Yasin
208-217
PDF
Reviews
[es]
Effect of lipid damages on processed fish quality.
Santiago P. Augbourg
218-224
PDF
[es]
Quality of table olives.
Antonio Garrido Fernández, Concepción Romero Barranco
225-230
PDF
Documentation
[es]
Libros
F. J. Hidalgo, C. Gómez Herrera, A. G. Pérez Rubio, R. Zamora, A. Garrido Fernández, A. Montaño, J. L. Ruiz Barba, A. Heredia Moreno, P. García García
231-242
PDF
News
[es]
Reuniones y congresos celebrados. Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
243-248
PDF
Make a Submission
Make a Submission
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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