Vol. 57 No. 4 (2006)

DOI: https://doi.org/10.3989/gya.2006.v57.i4

Published: 2006-12-31

Research

[en] Antioxidant activity of extracts from Sclerocarya birrea kernel oil cake

Abdalbasit A. Mariod, Bertrand Matthäus, K. Eichner, Ismail H. Hussein

361-366
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[en] Synthesis and evaluation of ?-hydroxy fatty acid-derived heterocyclic compounds with potential industrial interest

A. M. F. Eissa, R. El-Sayed

367-375
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[en] Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying

Harish Kumar Sharma, Barinder Kaur, Bhavesh Chandra Sarkar, Charanjiv Singh

376-381
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[es] Proximate composition, fatty acids and physicochemical characteristics of artesian meal caribe (Serrasalmus rhombeus Pisces: Characidae) meal oil from Caicara del Orinoco-Venezuela

Douglas R. Belén-Camacho, David García, Mario José Moreno-Álvarez, Carlos Medina, Ángel Granados

382-386
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[en] HPLC evaluation of the minor lipid components of by-products resulting from edible oil processing

Mohamed Hassan EL-Mallah, Minar Mahmoud M.Hassanein, Safinaz Mohamed M. EL-Shami

387-393
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[en] Effect of salinity on yield and quality of Moringa oleifera seed oil

Farooq Anwar, Abdullah Ijaz Hussain, Muhammad Ashraf, Amer Jamail, Shahid Iqbal

394-401
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[en] Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation

Marco Poiana, Flora V. Romeo

402-408
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[en] Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)

Gemrot François, Barouh Nathalie, Vieu Jean-Pierre, Pioch Daniel, Montet Didier

409-414
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[es] Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage

S. Martínez, A. Curros, J. Bermúdez, J. Carballo, I. Franco

415-421
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[es] Influence of olive integrated production on the quality of virgin olive oil

J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales

422-428
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[en] Determination of some chemical and microbiological characteristics of Kaymak

Ayse Sibel Akalin, Siddik Gönç, Gülfem Ünal, Sevtap Ökten

429-432
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Reviews

[es] The traditional Spanish paprika processing in the Murcia Region and possible innovations

J. Pablo Fernández-Trujillo, David Escarabajal

433-442
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Documentation

[es] Books

M. C. Durán Quintana, R. Zamora

443
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News

[es] Past and Forthcoming Congress and Meetings

Equipo Editorial

444-447
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