Vol. 53 No. 4 (2002)

DOI: https://doi.org/10.3989/gya.2002.v53.i4

Published: 2002-12-30

Editorial

[es] El Dr. José Manuel Martínez Suárez y el Instituto de la Grasa

Carlos Gómez Herrera

I-II
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Research

[en] Assessment of the process of cottonseed oil bleaching in hexane

Ola A. Megahed

379-383
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[es] Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production

M. C. Candioti, S. M. Palma, N. Sabbag, M. C. Perotti, S. M. Bernal, C. A. Zalazar

384-390
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[en] Extraction of antioxidant components from peanut skins

Valeria Nepote, Nelson R. Grosso, C. A. Guzman

391-395
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[es] Physicochemical characteristics of oil from coroba (Jessenia polycarpa Karst) mesocarp.

Rafael Alemán, Douglas R. Belén C, Maigualidad Zorrilla, Lisandro Bastardo, Francisco Alvarez, Mario J. Moreno Alvarez

396-399
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[en] Phosphatides content in soybean oil in function of bean moisture content-at-harvest and storage-time

Enzo A. Tosi, Ampelio F. Cazzoli, Edmundo D. Ré, Luis M. Tapiz

400-402
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[en] Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”

Inmaculada Franco, Amalia Martínez, Bernardo Prieto, Javier Carballo

403-413
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[en] Studies on the extraction of wheat germ oil by commercial hexane

Ola. A. Megahad, Omayma S. El Kinawy

414-418
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[es] The isolation and quantification of the components from olive leaf: hexane extract

Á. Guinda, A. Lanzón, J. J. Rios, T. Albi

419-422
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