Vol. 59 No. 2 (2008)

DOI: https://doi.org/10.3989/gya.2008.v59.i2

Published: 2008-06-30

Research

[es] Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

A. Contiñas, S. Martínez, J. Carballo, I. Franco

97-103
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[es] Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon

Dora García de Sotero, Jorge Sandoval del Águila, Robinson Saldaña Ramírez, Gladys Cárdenas de Reátegui, José Antonio Soplín Ríos, Víctor Sotero Solís, Rosángela Pavan Torres, Jorge Mancini Filho

104-109
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[en] Surface active properties and biological activity of novel nonionic surfactants containing pyrimidines and related nitrogen heterocyclic ring systems

R. El-Sayed

110-120
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[es] Influence of a diet with chestnuts and sugar beet pulp on the lipid composition of “lacón gallego” (drycured pork foreleg)

Ángel Cobos, Adán Veiga, Olga Díaz

121-127
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[en] Antioxidant action of Rosemary extract in soybean oil submitted to thermoxidation

Valéria C. Ramalho, Neuza Jorge

128-131
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[es] Quality evaluation of Pecan nuts [Carya illinoinensis (Wangenh.) C. Koch] during storage in different packaging

Tatiana Oro, Paulo José Ogliari, Renata Dias de Mello Castanho Amboni, Daniel Barrera-Arellano, Jana Mara Block

132-138
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[en] Astaxanthin from Crayfish (Procambarus clarkii) as a Pigmentary Ingredient in the Feed of Laying Hens

A. Pérez-Gálvez, J. J. Negro-Balmaseda, M. I. Mínguez-Mosquera, M. V. Cascajo-Almenara, J. Garrido-Fernández

139-145
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[en] Conjugated linoleic acid (CLA). Cis 9, trans 11 and trans 10, cis 12 isomer detection in crude and refined corn oils by capillary GC

Özlem Tokuşoğlu

146-151
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[es] Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters

M. C. Perotti, S. Bernal, V. Wolf, C. A. Zalazar

152-159
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[en] Sterculia striata seed kernel oil: Characterization and thermal stability

Zeomar Nitão Diniz, Pushkar Singh Bora, Vicente Queiroga Neto, José Marcelino Oliveira Cavalheiro

160-165
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[en] Comparison between the effect of γ-irradiation and roasting on the profile and antioxidant activity of wheat germ lipids.

Mohamed Fawzy Ramadan, Hany El-Said Showky, Abd El-Rahman Mohamed Sulieman

166-173
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[en] Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups

V. Nepote, M. G. Mestrallet, R. H. Olmedo, L. C. Ryan, S. Conci, N. R. Grosso

174-181
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News

[es] The Colegio Oficial de Químicos pay homage to Prof. Gutiérrez-Quijano

Equipo Editorial

182
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