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Vol. 48 No. 1 (1997)
Vol. 48 No. 1 (1997)
DOI:
https://doi.org/10.3989/gya.1997.v48.i1
Published:
1997-02-28
Editorial
[es]
In memoriam
Roberto Maestro Durán
Equipo Editorial
PDF
Research
[es]
Aplication of headspace techniques to the extraction of volatile organic compounds from paprika oleoresin
J. M. Guadayol, T. Baquero, J. Caixach
1-5
PDF
[es]
Hydrolysis of coconut oil (Cocos nucífera L.) by specificity and no positional specificity enzimes.
R. Rodríguez, J. Sanhueza, A. Valenzuela, S. Nieto
6-10
PDF
[es]
Characterization of crude, neutro and blenched oil from pulp and peel of jungle fruit Paraqueiba sericea tulasne «Umarí».
Nancy A. Chasquibol Silva
11-16
PDF
[en]
Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures.
N. Jorge, L. Ap. Guaraldo Gonçalves, M. C. Dobarganes
17-24
PDF
Technological Information
[es]
Evolution of the costs for the determination of the production capacity of a virgin olive oil factory.
F. Espínola Lozano
25-29
PDF
Reviews
[en]
Fatty acid hydroperoxides pathways in plants. A review.
M. L. Fauconnier, M. Marlier
30-37
PDF
Documentation
[es]
Bibliografía de revistas
Equipo Editorial
38-42
PDF
[es]
Libros
A. G. Pérez Rubio, J. L. Ruiz Barba, F. J. Hidalgo, R. Zamora, C. Sanz, J. Garrido Fernández, M. J. Martín Polvillo, M. Jarén Galán, P. García García, A. Heredia
42-53
PDF
News
[es]
Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
54-59
PDF
Make a Submission
Make a Submission
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)
Avocado oil extraction: An industrial experiment
443
Anisidine value as a measurement of the latent damage of fats
324
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
294
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
283
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
255
Shea butter
238
Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
179
Virgin almond oil: Extraction methods and composition
172
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
159
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