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
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[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
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[es] Extraction of antioxidants from almond-processing byproducts.

Ignacio Garrido, María Monagas, Carmen Gómez-Cordovés, Begoña Bartolomé

130-135
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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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
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[en] Matter transfer during virgin olive oil elaboration

Carlos Gómez Herrera

194-205
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Documentation

[es] Books

F.J. Hidalgo, R. Zamora

206
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News

[es] Meetings and Congresses celebrated. Forthcoming Congresses celebrated. Other news

Equipo Editorial, Carlos Gómez Herrera, Rafael Gutiérrez Quijano

207-212
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