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Vol. 63 No. 3 (2012)
Vol. 63 No. 3 (2012)
DOI:
https://doi.org/10.3989/gya.2012.v63.i3
Published:
2012-09-30
Reviews
[en]
Neural networks to formulate special fats
R. K. Garcia, K. Moreira Gandra, J. M. Block, D. Barrera-Arellano
245-252
PDF
Research
[en]
Biochemical evaluation of protein fractions from physic nut (
Jatropha curcas
L.)
L. Peralta-Flores, S. Gallegos-Tintoré, J. Solorza-Feria, G. Dávila-Ortíz, L. Chel-Guerrero, A. Martínez-Ayala
253-259
PDF
[en]
The effects of a pressure extraction system on quality the parameters of different virgin pistachio (
Pistacia vera
L. var.
Larnaka
) oils
M. Álvarez-Ortí, C. Quintanilla, E. Sena, A. Alvarruiz, J. E. Pardo
260-266
PDF
[en]
Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream
A. D. Karaman, M. Benli, A. S. Akalin
267-273
PDF
[en]
Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology
H. Keskin, D. Koçak, F. Göğüş, S. Fadıloğlu
274-283
PDF
[en]
Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes
284-289
PDF
[en]
Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation
M. Guerfel, M. B. Mansour, Y. Ouni, F. Guido, D. Boujnah, M. Zarrouk
290-295
PDF
[en]
Fatty acid composition of the meat from the Mos breed and commercial strain capons slaughtered at different ages
O. Díaz, L. Rodríguez, A. Torres, A. Cobos
296-302
PDF
[en]
Studies on the hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats
A. M. El-Anany, R. F. M. Ali
303-312
PDF
[en]
Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils
B. Matthaus, M. M. Özcan
313-320
PDF
[en]
Tocopherols and phytosterols in sunflower seeds for the human food market
A. Fernández-Cuesta, A. Nabloussi, J. M. Fernández-Martínez, L. Velasco
321-327
PDF
[en]
Comparing the thermo-physical characteristics of lard and selected plant fats
N. A. M. Yanty, J. M. M. Marikkar, M. S. Miskandar
328-334
PDF
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)
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane
1141
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
567
Role of lactic acid bacteria in fermented vegetables
526
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2
460
Avocado oil extraction: An industrial experiment
383
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
310
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
309
Shea butter
308
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
304
Anisidine value as a measurement of the latent damage of fats
301
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