Vol. 50 No. 4 (1999)

DOI: https://doi.org/10.3989/gya.1999.v50.i4

Published: 1999-08-30

Research

[en] Quality of virgin olive oil as influenced by origin area.

A. Ranalli, G. De Mattia, M. Patumi, P. Proietti

249-259
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[en] Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers

Y. El-Shattory, Salwa B. El-Magoli, S. H. Abu-Ria, M. G. Magahed

260-263
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[en] Propylenated fatty acids as emulsifiers

Y. El-Shattory, Saadia M. Aly, M. G. Megahed

264-268
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[en] Storage quality in different brines of pickled capers (Capparis spp).

Musa Özcan, Attila Akgül

269-274
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[es] Optimisation of the extraction process of tocopherol from wheat germ by liquid and supercritical carbon dioxide.

M. A. Blanco Muñoz, A. Melero Gómez, E. Martínez de la Ossa

275-279
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[en] Preparation of sucrose fatty acid esters as food emulsifiers and evaluation of their surface active and emulsification properties.

Mohamed G. Megahed

280-282
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[es] Characterization of borage seed oil extracted by supercritical carbon dioxide.

A. Delgado Andújar, A. Molero Gómez, E. Martínez de la Ossa

283-288
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[es] Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography.

A. L. Nájera, Y. Barcina, M. de Renobales, L. J. R. Barron

289-297
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Reviews

[es] High-performance liquid chromatography in the separation of triglycerides from complex animal fats.

Javier S. Perona, Valentina Ruiz-Gutiérrez, Luis J.R. Barrón

298-311
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Documentation

[es] Bibliografía de Revistas

Equipo Editorial

312-320
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[es] Libros

M.ª C. Duran Quintana, E. Graciani, F. J. Hidalgo, R. Zamora, J. L. Ruiz Barba, A. G. Pérez Rubio, A. Garrido Fernández, A. de Castro, J. Vioque, M. Brenes Balbuena, M. Alaiz, W. Moreda Martine

321-333
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News

[es] Próximos congresos y reuniones. Otras noticias.

Equipo Editorial

334-340
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