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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
Make a Submission
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
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Keywords
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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
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Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
233
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
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Chemical composition of Sacha Inchi (
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