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Vol. 47 No. 5 (1996)
Vol. 47 No. 5 (1996)
DOI:
https://doi.org/10.3989/gya.1996.v47.i5
Published:
1996-10-30
Research
[es]
Fluorescent compounds formation during sardine (
Sardina pilhiardus
) chilling: Comparison with lipid damage indexes
S. P. Aubourg, R. Pérez-Martín
307-312
PDF
[en]
Effect of different relative humidities on the oil extracted from stored cottonseed
H. E. Helmy, S. S. Mohamad
313-316
PDF
[es]
Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy
J. A. García Mesa, M. Hermoso Fernández, P. Cáceres Alonso
317-322
PDF
[es]
Comparison of different solvents for determination of fat in liver
S. T. Carril González-Barros, M. E. Álvarez Piñeiro, J. Simal-Lozano, M. A. Lage Yusty
323-325
PDF
[en]
Reaction of Nα-acetyl-L-histidine with diazomethane: A model esterification reaction of carboxylic groups in the presence of imidazole rings
R. Zamora, F. J. Hidalgo
326-330
PDF
[en]
Determination of α-tocopherol in pork with high intramuscular fat content
A. Rey, C. López, M. Scares, B. Isabel
331-334
PDF
Technological Information
[es]
Global prospectives of fats and oils uses. Present and future
Ir. Rogar Leysen
335-341
PDF
Reviews
[en]
Aldehydic acids in frying oils: formation, toxicological significance and analysis
Afaf Kamal-Eldin, Lars-Åke Appelqvist
342-348
PDF
Documentation
[es]
Bibliografía de revistas
Equipo Editorial
349-352
PDF
[es]
Libros
A. Garrido Fernández, A. Heredia, W. Moreda Martino, A. Cert, A. de Castro, M. J. Martín Polvillo, M. V. Ruiz Méndez, F. J. Hidalgo, R. Zamora, C. Gómez Herrera, M. Brenes Balbuena
353-367
PDF
News
[es]
[en]
Reuniones y congresos celebrados. Próximos congresos y reuniones. Otras noticias
Equipo Editorial
368-376
PDF
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)
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane
1141
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
567
Role of lactic acid bacteria in fermented vegetables
526
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2
460
Avocado oil extraction: An industrial experiment
383
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods
310
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
309
Shea butter
308
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction
304
Anisidine value as a measurement of the latent damage of fats
301
Syndication