Vol. 55 No. 3 (2004)

Research

[es] Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage

Antonio Pérez-Gálvez, Mª Isabel Mínguez-Mosquera, Juan Garrido-Fernández, Mª Mercedes Lozano-Ruiz, Vicente Montero-de-Espinosa

213-218
- PDF
[en] Biotechnology of olive fermentation of ‘Galega' Portuguese variety

Manuela Oliveira, Dulce Brito, Luís Catulo, Fausto Leitão, Lucília Gomes, Sandra Silva, Luís Vilas-Boas, Amália Peito, Isabel Fernandes, Francisca Gordo, Cidália Peres

219-226
- PDF
[en] Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas

M. León-Camacho, M. Alvarez Serrano, E. Graciani Constante

227-232
- PDF
[en] Olive mill wastewater characteristics: modelling and statistical analysis

Luísa C. Davies, André M. Vilhena, Júlio M. Novais, Susete Martins-Dias

233-241
- PDF
[en] Ternary diagram of extract proteins / solvent systems: Sesame, soybean and lupine proteins

M. A. Khedr, S. S. Mohamed

242-250
- PDF
[es] Two phases olive pomace storage in ponds

Álvaro E. Ramos Hinojosa, Mª Victoria Ruiz Méndez

251-258
- PDF
[en] olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage

Ilkay Tosun

259-263
- PDF
[en] The utilization of discarded oil from potato chip factories in toilet soap making

Adel Y. Girgis

264-272
- PDF
[es] Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)

Inmaculada Franco, Silvia Iglesias, Bernardo Prieto, Javier Carballo

273-281
- PDF
[en] Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area

Marco Poiana, Antonio Mincione

282-290
- PDF
[es] Comparative study of oil deterioration during the storage of hake liver and its oil

M. A. Grompone, M. T. Pagano, Y. Pinchak, R. Harispe

291-295
- PDF
[es] Influence of fat content and other variables on the Cremoso Argentino cheese meltability

Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar

296-302
- PDF

Technological Information

[es] Integral olive kernel elaboration with electricity generation, compared with actual system of obtaining olive virgin oil

A. Ortega Jurado, J. M. Palomar Carnicero, F. Cruz Peragón

303-311
- PDF

Reviews

[en] Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention

Alfonso Valenzuela, Julio Sanhueza, Susana Nieto

312-320
- PDF
[es] Phytosterols, a double-edged weapon?

Francisco J. Sánchez-Muniz, Amaia Canales, Josana Librelotto, Meritxell Nus

321-327
- PDF

Documentation

[es] Journals' Bilbiography

Equipo Editorial

328-331
- PDF
[es] Books

F. J. Hidalgo, R. Zamora, A. Garrido Fernández, A. de Castro, Mª. J. Moyano, J. Mª. García Martos

332-339
- PDF

News

[es] Other News

Equipo Editorial

340-343
- PDF

Research

[es] Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage

[en] Biotechnology of olive fermentation of ‘Galega' Portuguese variety

[en] Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas

[en] Olive mill wastewater characteristics: modelling and statistical analysis

[en] Ternary diagram of extract proteins / solvent systems: Sesame, soybean and lupine proteins

[es] Two phases olive pomace storage in ponds

[en] olor changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage

[en] The utilization of discarded oil from potato chip factories in toilet soap making

[es] Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain)

[en] Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area

[es] Comparative study of oil deterioration during the storage of hake liver and its oil

[es] Influence of fat content and other variables on the Cremoso Argentino cheese meltability

Technological Information

[es] Integral olive kernel elaboration with electricity generation, compared with actual system of obtaining olive virgin oil

Reviews

[en] Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention

[es] Phytosterols, a double-edged weapon?

Documentation

[es] Journals' Bilbiography

[es] Books

News

[es] Other News

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