Vol. 54 No. 1 (2003)

Editorial

[es] D. Jose Maria Piñar Miura y el Instituto de la Grasa

Carlos Gómez Herrera

I-II
- PDF

Research

[es] Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region

Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García

1-6
- PDF
[en] Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

M. Guadalupe Johnston, Verónica M. Navarro, Nilda I. Brutti, Valeria Nepote, Nelson R. Grosso, Carlos A. Guzmán

7-11
- PDF
[en] Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars

Musa Özcan, Serap Seven

12-18
- PDF
[es] Isomeric fatty acid composition of spanish commercial ice-creams

V. Griguol, I. M. Vicario, M. León

19-23
- PDF
[en] Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil

Y. A. El-Shattory, M. A. Saadia, S. F. Hamed, K. Schwarz

24-29
- PDF
[en] Fatty acids and sterols of Griffonia seeds oil

Georgi Petkov, Zakir Ramazanov

30-31
- PDF
[es] Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods

Sara Bastida, Francisco J. Sánchez-Muniz, Gemma Trigueros

32-40
- PDF
[es] Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs

L. León, L. Rallo, A. Garrido

41-47
- PDF
[es] Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil.

M. Ortega-Nieblas, M. R. Robles-Burgueño, L. Vázquez-Moreno

48-52
- PDF
[es] Enzymatic treatment in the grapeseed oil extraction, Vitis vinifera, by cold pressing

E. G. Guerra, M. E. Zúñiga

53-57
- PDF
[es] Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil

J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz

58-64
- PDF
[en] Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain

Elvira Larqué, Marta Garaulet, Francisca Pérez-Llamas, Salvador Zamora, F. Javier Tebar

65-70
- PDF
[en] The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives

Kemal Ünal, Cevdet Nergiz

71-76
- PDF
[en] Enzymatic aqueous technology for simultaneous coconut protein and oil extraction

Beatriz P.M. Sant’Anna, Suely P. Freitas, Maria A. Z. Coelho

77-80
- PDF

Documentation

[es] Journals' Bibliography. Books

R. Zamora, F. J. Hidalgo, D. Hornero, A. Garrido Fernández, C. Gómez Herrera, Mª. J. Moyano, J. L. Ruiz Barba, L. Rejano Navarro, A. Higinio Sánchez, A. Guinda

81-101
- PDF

News

[es] Forthcoming Congress and Meetings. Other News

Equipo Editorial

102-112
- PDF

Editorial

[es] D. Jose Maria Piñar Miura y el Instituto de la Grasa

Research

[es] Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region

[en] Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

[en] Physıcal and chemıcal analysıs and fatty acıd composıtıon of peanut, peanut oıl and peanut butter from ÇOM and NC-7 cultıvars

[es] Isomeric fatty acid composition of spanish commercial ice-creams

[en] Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil

[en] Fatty acids and sterols of Griffonia seeds oil

[es] Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods

[es] Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs

[es] Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil.

[es] Enzymatic treatment in the grapeseed oil extraction, Vitis vinifera, by cold pressing

[es] Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil

[en] Fatty acid composition and nutritional relevance of most widely consumed margarines in Spain

[en] The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives

[en] Enzymatic aqueous technology for simultaneous coconut protein and oil extraction

Documentation

[es] Journals' Bibliography. Books

News

[es] Forthcoming Congress and Meetings. Other News

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