Vol. 47 No. 1-2 (1996)

Editorial

[es] Editorial. Foreword

Equipo Editorial, Liam Breslin
- PDF

Monography

[en] Industrial frying trials with high oleic sunflower oil

J. R.K. Niemelä, I. Wester, R. M. Lahtinen

1-4
- PDF
[en] Industrial production of crisps and prefried french fries using sunflower oils

J. L. Sébédio, M. C. Dobarganes, G. Márquez, I. Wester, W. W. Christie, G. Dobson, F. Zwobada, J. M. Chardigny, Th. Mairot, R. Lahtinen

5-13
- PDF
[en] Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes

14-19
- PDF
[en] Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

N. Jorge, G. Márquez-Ruiz, M. Martín-Polvillo, M. V. Ruiz-Mendez, M. C. Dobarganes

20-25
- PDF
[en] The nature of cyclic fatty acids formed in heated vegetable oils

Gary Dobson, William W. Christie, Jean Louis Sébédio

26-33
- PDF
[en] Changes in molecular species of triacylglycerols during frying

Gary Dobson, william w. Christie, M. C. Dobarganes

34-37
- PDF
[en] Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations

Paresh Chandra Dutta, Lars-Åke Appelqvist

38-47
- PDF
[en] Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation

G. Márquez-Ruiz, M. Martín-Polvillo, M. C. Dobarganes

48-53
- PDF
[en] Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

M. Martín-Polvillo, G. Márquez-Ruiz, N. Jorge, M. V. Ruiz-Mendez, M. C. Dobarganes

54-58
- PDF
[en] Storage stability of crips measured by headspace and peroxide value analyses

R. M. Lahtinen, I. Wester, J. R. K. Niemelä

59-62
- PDF
[en] Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils

R. Raoux, O. Morin, F. Mordret

63-74
- PDF
[en] Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

L. J. van Gemert

75-80
- PDF
[en] Synthesis of (9Z, 12E)-, (9E, 12Z)-[1-¹⁴C]-linoleic acid, (9Z, 12Z, 15E)-, (9E, 12Z, 15Z)-[1-¹⁴C]-linolenic acid and (5Z, 8Z, 11Z, 14E)-[1-¹⁴C]-arachidonic acid

Thierry Enard, Jean Michel Vatéle, Olivier Berdeaux, Didier Poillain, Jean Pierre Nöel

81-85
- PDF
[en] Effects of trans n-6 fatty acids on the fatty acid profile of tissues and liver microsomal desaturation in the rat

Olivier Berdeaux, Jean Louis Sébédio, Jean Michel Chardigny, Jean Paul Blond, Thierry Mairot, Jean Michel Vatèles, Didier Poullain, Jean Pierre Nöel

86-99
- PDF

Documentation

[es] Libros

A. Heredia, G. Márquez, A. de Castro, M. C. Durán Quintana, R. Zamora, F. J. Hidalgo, C. Gómez Herrera, J. L. Ruiz Barba, M. Brenes Balbuena, A. Garrido Fernández

100-116
- PDF

News

[es] [en] Próximos congresos y reuniones. Otras noticias

Equipo Editorial

117-126
- PDF

Editorial

[es] Editorial. Foreword

Monography

[en] Industrial frying trials with high oleic sunflower oil

[en] Industrial production of crisps and prefried french fries using sunflower oils

[en] Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

[en] Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

[en] The nature of cyclic fatty acids formed in heated vegetable oils

[en] Changes in molecular species of triacylglycerols during frying

[en] Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations

[en] Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation

[en] Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

[en] Storage stability of crips measured by headspace and peroxide value analyses

[en] Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils

[en] Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

[en] Synthesis of (9Z, 12E)-, (9E, 12Z)-[1-¹⁴C]-linoleic acid, (9Z, 12Z, 15E)-, (9E, 12Z, 15Z)-[1-¹⁴C]-linolenic acid and (5Z, 8Z, 11Z, 14E)-[1-¹⁴C]-arachidonic acid

[en] Effects of trans n-6 fatty acids on the fatty acid profile of tissues and liver microsomal desaturation in the rat

Documentation

[es] Libros

News

[es] [en] Próximos congresos y reuniones. Otras noticias

Language

Indexing and quality

Plagiarism Detection Tool

Syndication

Vol. 47 No. 1-2 (1996)

Editorial

[es] Editorial. Foreword

Monography

[en] Industrial frying trials with high oleic sunflower oil

[en] Industrial production of crisps and prefried french fries using sunflower oils

[en] Influence of dimethylpolysiloxane addition to edible oils: dependence on the main variables of the frying process

[en] Influence of dimethylpolysiloxane addition to frying oils: performance of sunflower oil in discontinuous and continuous laboratory frying

[en] The nature of cyclic fatty acids formed in heated vegetable oils

[en] Changes in molecular species of triacylglycerols during frying

[en] Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations

[en] Quantitation of oxidized triglyceride monomers and dimers as an useful measurement for early and advanced stages of oxidation

[en] Evolution of oxidation during storage of crisps and french fries prepared with sunflower oil and high oleic sunflower oil

[en] Storage stability of crips measured by headspace and peroxide value analyses

[en] Sensory assessment of stored french fries and crisps fried in sunflower and high oleic sunflower oils

[en] Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil

[en] Synthesis of (9Z, 12E)-, (9E, 12Z)-[1-14C]-linoleic acid, (9Z, 12Z, 15E)-, (9E, 12Z, 15Z)-[1-14C]-linolenic acid and (5Z, 8Z, 11Z, 14E)-[1-14C]-arachidonic acid

[en] Effects of trans n-6 fatty acids on the fatty acid profile of tissues and liver microsomal desaturation in the rat

Documentation

[es] Libros

News

[es] [en] Próximos congresos y reuniones. Otras noticias

Language

Indexing and quality

Plagiarism Detection Tool

Syndication

[en] Synthesis of (9Z, 12E)-, (9E, 12Z)-[1-¹⁴C]-linoleic acid, (9Z, 12Z, 15E)-, (9E, 12Z, 15Z)-[1-¹⁴C]-linolenic acid and (5Z, 8Z, 11Z, 14E)-[1-¹⁴C]-arachidonic acid