Vol. 61 No. 2 (2010)

DOI: https://doi.org/10.3989/gya.2010.v61.i2

Published: 2010-06-30

Research

[en] Microbiological quality of karın butter, a traditionally manufactured butter from Turkey

Ramazan Gökçe, Yeşim Aslanalp, Emine Nur Herken

121-125
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[en] Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)

Ferial M. Abu-Salem, Esmat A. Abou Arab

126-135
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[en] Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing

Carlo Russo, Giulio Mario Cappelletti, Giuseppe Martino Nicoletti

136-142
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[en] Variations in fatty acid composition, glucosinolate profile and some phytochemical contents in selected oil seed rape (Brassica napus L.) cultivars

Hossam El-Din Saad El-Beltagi, Amal Amin Mohamed

143-150
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[en] Evaluation of the performance of Frying Oils using an ultrasonic technique

D. Izbaim, B. Faiz, A. Moudden, N. Taifi, I. Aboudaoud

151-156
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[en] Secoiridoids in olive seed: characterization of nüzhenide and 11-methyl oleosides by liquid chromatography with diode array and mass spectrometry

Sandra Silva, Lucília Gomes, Fausto Leitão, Maria Bronze, Ana V. Coelho, Luís Vilas Boas

157-164
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[en] Fatty acids composition of fruits of selected Central European sedges (Carex L. Cyperaceae)

Anna Bogucka-Kocka, Magdalena Janyszek

165-170
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[en] Oleins as a source of estolides for biolubricant applications

L. A. García-Zapateiro, M. A. Delgado, J. M. Franco, C. Valencia, M. V. Ruiz-Méndez, R. Garcés, C. Gallegos

171-174
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[es] Modeling of an immobilized lipase tubular reactor for the production of glycerol and fatty acids from oils

Sebastián Oddone, Mariano Grasselli, Anahí Cuellas

175-182
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[en] Lipid hydrolysis and oxidation in farmed gilthead seabream (Sparus aurata) slaughtered and chilled under different icing conditions

Santiago P. Aubourg, Victoria Álvarez, Javier Pena

183-190
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[en] Physicochemical and spectroscopical investigation of Pequi (Caryocar coriaceum Wittm.) pulp oil

Diniz M. Sena, Fabíola F.G. Rodrigues, Paulo T.C. Freire, S. G. de Lima, Henrique D.M. Coutinho, Juan C.L. Carvajal, José G.M. da Costa

191-196
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[en] Application of high-temperature gas chromatography to the analysis of used frying fats

M. Aguirre, S. Marmesat, M. V. Ruiz Méndez, M. C. Dobarganes

197-202
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Documentation

[es] Books

A. Garrido Fernández, R. Zamora

203-204
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News

[es] News

Carlos Gómez Herrera

205
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