Vol. 50 No. 6 (1999)

DOI: https://doi.org/10.3989/gya.1999.v50.i6

Published: 1999-12-30

Research

[en] Effect of phenolic extracts on trans fatty acid formation during frying

TH Gamel, A. Kiritsakis, Ch. Petrakis

421-425
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[en] Oleochemicals I: Studies on the preparation and the structure of lithium soaps.

Zein E. Shoeb, Bayed M. Hammad, A. A. Yousef

426-434
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[es] Influence of the critical parameters on the density estimate of some fatty acids by the Rackett's method.

F. O. Cedeño González, M. M. Prieto González, R. Alonso Suárez, J. C. Bada Gancedo

435-443
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[es] Analytical study of the composition of fatty acid of mustard and mustard sauces.

E. López Argüello, C. Barrera Vázquez, N. Bosch Bosch

444-447
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[en] Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.

G. Lercker, N. Frega, R. Bocci, M. Mozzon

448-453
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[en] Comparative study between microwave and conventional dehydration of okra.

M. H. A. Shams El Din, A. A. Shouk

454-459
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[en] Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector.

L. Masson, P. Robert, M. Izaurieta, N. Romero

460-468
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[en] Effect of glycerol on the lipids in the red alga Gratelupia doryphora.

A. P. Ivanova, R. R. Robaina, J. Martín, K. L. Stefanov

469-471
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[en] Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases.

Alvaro Villanueva, Alfonso Clemente, Juan Bautista, Francisco Millán

472-476
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Documentation

[es] Bibliografía de Revistas

Equipo Editorial

477-485
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[es] Libros

R. Zamora, M. Alaiz, F. J. Hidalgo, M. Brenes Balbuena, J. Velasco, G. Márquez Ruiz, C. Gómez Herrera, A. Garrido Fernández, P. García García, A. Heredia Moreno

486-496
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News

[es] Próximos congresos y reuniones. Otras noticias.

Equipo Editorial

497-501
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