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Vol. 43 No. 1 (1992)
Vol. 43 No. 1 (1992)
DOI:
https://doi.org/10.3989/gya.1992.v43.i1
Published:
1992-02-28
Editorial
[es]
Nuevas normas de publicación
Equipo Editorial
PDF
Research
[es]
Measurement of the degree of unsaturation of oils and fats using infra-red spectroscopy and its relationship with iodine value
S. Muniategui, P. Paseiro, J. Simal
1-5
PDF
[es]
Purification of soybean lecithin. 1-Equipment and operating conditions selection. 2-Equilibrium diagrams
B. Maroto, R. Madoery, C. Camusso
6-10
PDF
[es]
Avocado oil extraction: An industrial experiment
L. Martínez Nieto, R. Barranco Barranco, María V. Moreno
11-15
PDF
[en]
Microbiological treatment of oil mill waste waters
A. Ranalli
16-19
PDF
[es]
Aerobic purification of the effluents produced in the olive mill wastewater biomethanation process
R. Borja Padilla, María M. Durán Barrantes, M. Luque González
20-25
PDF
[es]
Evaluation of the displacement of the superfatting agent in soft soaps
N. Crespo González, D. Preda Rodríguez
26-30
PDF
Reviews
[es]
Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
F. J. Hidalgo, R. Zamora, M. Alaiz
31-38
PDF
[es]
The family
Euphorbiaceae
, source of vegetable oils for the technochemical industry
M. J. Pascual Villalobos, E. Correal Castellanos
39-44
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
45-47
PDF
[es]
Patents
Equipo Editorial
47-48
PDF
[es]
Reviews of new books
F. J. Hidalgo, María C. Durán Quintana, R. Borja Padilla, María V. Ruiz Méndez, J. M. Olías, R. Zamora, A. Garrido Fernández, C. Gómez Herrera, A. de Castro, J. María Castellano
48-54
PDF
News
[es]
Forthcoming Congresses and Meetings. Other news. Technical novelties
Equipo Editorial
55-59
PDF
Make a Submission
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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Keywords
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
309
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
252
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
240
Shea butter
240
Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
229
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
204
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
189
Anisidine value as a measurement of the latent damage of fats
181
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
179
A survey of phthalates in flavored olive oils from Turkey
173
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