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Vol. 58 No. 2 (2007)
Vol. 58 No. 2 (2007)
DOI:
https://doi.org/10.3989/gya.2007.v58.i2
Published:
2007-06-30
Research
[es]
Modelling the hexane extraction of soya enzymatically pretreated grits
F Grasso, B Maroto, C Camusso, N Zaritzky
117-121
PDF
[es]
Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile
A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda
122-129
PDF
[es]
Extraction of antioxidants from almond-processing byproducts.
Ignacio Garrido, María Monagas, Carmen Gómez-Cordovés, Begoña Bartolomé
130-135
PDF
[en]
Plasmid DNA studies in
Lactobacillus plantarum
strains isolated from olive fermentations: production of and immunity to plantaricin OL15 is associated to a 9.6 Kb plasmid (pOL15)
Kacem Mourad
136-141
PDF
[en]
Physical and chemical characteristics of five Turkish olive (
Olea europea
L.) varieties and their oils
Kenan Tanilgan, M Musa Özcanb, Ahmet Ünverb
142-147
PDF
[en]
Supercritical fluid extraction as a clean-up method for the extraction of pesticides from wool wax. A preliminary approach
M López-Mesas, J Christoe, F Carrillo, M.C. Gutiérrez, M Crespi
148-153
PDF
[en]
Optimization of analytical methods for the assessment of the quality of fats and oils used in continuous deep fat frying
J.A. Navas, A. Tres, R. Codony, F. Guardiola
154-162
PDF
[es]
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
Hedia Manai, Lourdes Gallardo González, Faouzia Haddada, Jacinto Sánchez Casas, Emilio Osorio Bueno, Mokhtar Zarrouk
163-169
PDF
[en]
Temperature influence during seed filling on tocopherol concentration in a traditional sunflower hybrid
N. G. Izquierdo, S. Mascioli, L.A.N. Aguirrezábal, S.M. Nolasco
170-178
PDF
[en]
A rapid method for determination of polar compounds in used frying fats and oils
S. Marmesat, J. Velasco, G. Márquez-Ruiz, M.C. Dobarganes
179-184
PDF
Reviews
[es]
Acrylamide in fried potatoes: An updated review
Lilia Masson, José Reinaldo Muñoz, Nalda Romero, Conrado Camilo, Cristián Encina, Luis Hernández, Julia Castro, Paz Robert
185-193
PDF
[en]
Matter transfer during virgin olive oil elaboration
Carlos Gómez Herrera
194-205
PDF
Documentation
[es]
Books
F.J. Hidalgo, R. Zamora
206
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses celebrated. Other news
Equipo Editorial, Carlos Gómez Herrera, Rafael Gutiérrez Quijano
207-212
PDF
eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
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Keywords
Most downloads (60 days)
Extracción de aceite de aguacate: Un experimento industrial
447
El índice de anisidina como medida del deterioro latente de un material graso
428
La manteca de karité
360
Fraccionamiento e interesterificacion del aceite de palma (
Elaeis guineensis
) cultivado en la amazonia peruana
313
Aceite de almendra virgen: Métodos de extracción y composición
276
Estabilidad oxidativa de aceites de soja y maíz enriquecidos con extracto hidroalcohólico de Pluchea quitoc
234
Propiedades emulsificantes y espumantes de las proteínas de harina de cacahuate (
Arachis hypogaea
Lineau)
221
Métodos instrumentales para la determinación de NaCl en las salmueras de aceitunas
220
Transformaciones bioquímicas durante la fermentación de productos vegetales
213
La lipoxigenasa en el reino vegetal. I. Propiedades
207
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