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Vol. 53 No. 3 (2002)
Vol. 53 No. 3 (2002)
DOI:
https://doi.org/10.3989/gya.2002.v53.i3
Published:
2002-09-30
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
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
Syndication