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Vol. 51 No. 1-2 (2000)
Vol. 51 No. 1-2 (2000)
DOI:
https://doi.org/10.3989/gya.2000.v51.i1-2
Published:
2000-04-30
Editorial
[es]
CINCUENTENARIO DE «GRASAS Y ACEITES»
Antonio Garrido Fernández
PDF
[es]
Foreword
Equipo Editorial
PDF
Research
[en]
The functional properties of fats and oils - A richness of diversity
Peter Belton
1-5
PDF
[en]
Rheological and phase behaviour of amphiphilic lipids
J. Muñoz, M. C. Alfaro
6-25
PDF
[en]
Lipid emulsions
Margaret M. Robins
26-34
PDF
[en]
The role of lipids in nonenzymatic browning
Francisco J. Hidalgo, Rosario Zamora
35-49
PDF
[en]
Protein-lipid interactions at interfaces
A. Fillery-Travis, E. N.C. Mills, P. Wilde
50-55
PDF
[en]
The lipid organisation of the cell membrane
S. Ladha
56-65
PDF
[en]
The role of lipids in controlling microbial growth
Tim F. Brocklehurst, Peter D.G. Wilson
66-73
PDF
[en]
Lipids in pharmaceutical and cosmetic preparations
Antonio M. Rabasco Alvarez, María Luisa González Rodríguez
74-96
PDF
[en]
Role of lipids in the extrusion cooking processes
S. Ilo, Regine Schoenlechner, E. Berghofe
97-110
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
111-115
PDF
[es]
Books
A. Heredia Moreno, P. García García, M. Brenes Balbuena, A. de Castro, F. J. G. Muriana, R. Borja Padilla, Mª C Durán Quintana, A. Garrido Fernández, R. Zamora, F. J. Hidalgo, J. Velasco Jiménez
116-127
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news
Equipo Editorial
128-136
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)
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil
364
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils
331
Avocado oil extraction: An industrial experiment
326
Anisidine value as a measurement of the latent damage of fats
304
Shea butter
280
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?
276
Effect of vacuum impregnation on physical changes during table olive processing
262
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis
250
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes
245
Obtaining hydrolysate from macauba oil and its application in the production of methyl esters
230
Syndication