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Vol. 56 No. 3 (2005)
Vol. 56 No. 3 (2005)
DOI:
https://doi.org/10.3989/gya.2005.v56.i3
Published:
2005-09-30
Research
[en]
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization
Antonietta Baiano, Tommaso Gomes, Francesco Caponio
177-181
PDF
[es]
Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling
Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner
182-187
PDF
[es]
Processing of “Green ripe olives” with Spanish olive varieties
Manuel Brenes, Pedro García
188-191
PDF
[en]
Detectionn and activity of plantaricin OL15 a bacteriocin produced by
Lactobacillus plantarum
OL15 isolated from Algerian fermented olives.
Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine
191-197
PDF
[en]
Rancidity inhibition study in frozen whole mackerel (
scomber scombrus
) by a previous plant extract treatment.
Ludmila Stodolnik, Aneta Stawicka, Grzegorz Szczepanik, Santiago P. Aubourg
198-204
PDF
[es]
Determination of lipoxygenase activity in hake liver
Lucía Margenat, Iván Jachmanián, María A. Grompone
205-208
PDF
[en]
Situation of European SMEs in the olive oil and table olive area. Survey.
Rosa De la Viesca, Elena Fernández, Silvia Fernández, Javier Salvador
209-219
PDF
[es]
Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olives and pomace obtained from Jaén (Spain).
A. García Sánchez, N. Ramos Martos, E. Ballesteros
220-227
PDF
[es]
Study of purification of fatty acids, tocopherols and sterols from deodorization distillate.
M. Pramparo, S. Prizzon, M. A. Martinello
228-234
PDF
Documentation
[es]
Books
F. J. Hidalgo, R. Zamora, C. Gómez Herrera
235-238
PDF
News
[es]
Past and Forthcoming Congress and Meetings. Other News
Equipo Editorial
239-243
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
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