Vol. 53 No. 3 (2002)

Editorial

[es] El profesor Lora-Tamayo y el Instituto de la Grasa

Carlos Gómez Herrera

I-II
- PDF

Research

[en] Optimum conditions for enzymatic degradation of some oilseed proteins

F. S. Taha, M. A. Ibrahim, E. A. El-Zanaty

267-272
- PDF
[en] Effect of degree of hydrolysis on the functional properties of some oilseed proteins

F. S. Taha, M. A. Ibrahim

273-281
- PDF
[es] Simultaneous saccharification and fermentation process for converting the cellulosic fraction of olive oil extraction residue into ethanol.

I. Ballesteros, J. M. Oliva, M. J. Negro, P. Manzanares, M. Ballesteros

282-288
- PDF
[es] Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness

Erick Scheuermann, Mara Cea, Siegrid Schoch, Mabel Ojeda, Mónica Ihl

289-297
- PDF
[es] Abdominal chicken fat fractionation

Chiu Chih Ming, Luiz Antonio Gioielli, Victor Sotero Solis

298-303
- PDF
[en] The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content

S. A. Vekiari, A. Koutsaftakis

304-308
- PDF
[es] Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil

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

309-318
- PDF
[en] Soybean lecithin: acetone insoluble residue fractionation and their volatile components

Y. El-Shattory, Saadia M. Aly

319-323
- PDF
[en] Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil

S. A. Vekiari, P. Papadopoulou, A. Koutsaftakis

324-329
- PDF
[en] Reducing the bloater spoilage incidence in fermented green olives during storage

A. Asehraou, C. Peres, M. Faid, D. Brito

330-334
- PDF
[en] Effect of two methods of grilling on the oxidative rancidity and cholesterol oxidation in beef and chicken shawerma

Khalid Al-Ismail

335-339
- PDF
[es] Effect of temperature on whey protein isolated (WPI) films adsorbed at the water-oil interface

Mª Rosario Rodríguez Niño, Cecilio Carrera Sánchez, Juan M. Rodríguez Patino

340-351
- PDF
[en] Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening

F. A. Ayaz, R. H. Glew, H. S. Huang, L. T. Chuang, D. J. VanderJagt, M. Strnad

352-356
- PDF
[en] Determination of the milk fat content of fat mixtures

H. Glaeser

357-358
- PDF

Documentation

[es] Journals' Bibliography. Books

A. de Castro, F. J. Hidalgo, R. Zamora, J. Mª García Martos, J. A. Cayuela Sánchez

359-369
- PDF

News

[es] Forthcoming Congress and Meetings. Other News

Equipo Editorial

370-378
- PDF

Editorial

[es] El profesor Lora-Tamayo y el Instituto de la Grasa

Research

[en] Optimum conditions for enzymatic degradation of some oilseed proteins

[en] Effect of degree of hydrolysis on the functional properties of some oilseed proteins

[es] Simultaneous saccharification and fermentation process for converting the cellulosic fraction of olive oil extraction residue into ethanol.

[es] Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness

[es] Abdominal chicken fat fractionation

[en] The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content

[es] Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil

[en] Soybean lecithin: acetone insoluble residue fractionation and their volatile components

[en] Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil

[en] Reducing the bloater spoilage incidence in fermented green olives during storage

[en] Effect of two methods of grilling on the oxidative rancidity and cholesterol oxidation in beef and chicken shawerma

[es] Effect of temperature on whey protein isolated (WPI) films adsorbed at the water-oil interface

[en] Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening

[en] Determination of the milk fat content of fat mixtures

Documentation

[es] Journals' Bibliography. Books

News

[es] Forthcoming Congress and Meetings. Other News

Language

Indexing and quality

Plagiarism Detection Tool

Syndication