Vol. 42 No. 1 (1991)

Editorial

[es] Relevo en la dirección de grasas y aceites

Antonio Garrido Fernández
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Research

[es] Optimization of biosurfactant production by Pseudomonas aeruginosa 44T1

M. Robert, E. Mercadé, C. Andrés, M. J. Espuny, M. A. Manresa, J. Guinea

1-7
- PDF
[es] Anisidine value as a measurement of the latent damage of fats

M. A. Grompone

8-13
- PDF
[es] Physico-chemical studies concerning miscelies of vegetable oils XIV. Molar volume, molar refraction and viscosity for methyl stearate solutions in cyclohexane, hexane, tetrachloroethylene or trichloroethylene

María J. Muñoz Cueto, M. Galán Vallejo, V. Flores Luque

14-21
- PDF
[es] Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation

M. C. Ancin Azpilicueta, M. T. Martínez Remírez

22-31
- PDF
[es] Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids

G Márquez-Ruiz, M. C. Pérez Camino, V. Ruiz-Gutiérrez, M. C. Dobarganes

32-37
- PDF
[es] Epoxidation of refined soy-bean oil by molecular oxygen. Influence of the variables. Kinetic study

P. J. Martínez de la Cuesta, E. Rus Martínez, V. Román Cortés

38-45
- PDF
[en] Oil extraction from olive foot cake with acidic hexane

S. Kmieciak, S. Mecziane, H. Kadi, R. Moussaoui

46-50
- PDF
[es] Alimentation Influence in the characteristics of compounds related with fat of ham from iberic pigs

J. Melgar, C. Cid, I. Astiasarán, J. Bello

51-55
- PDF
[es] Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil

B. Gandul Rojas, L. Gallardo Guerrero, J. Garrido Fernández, M. I. Mínguez Mosquera

56-60
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Reviews

[es] Pickled fruits and vegetables

M. J. Fernández Díez

61-73
- PDF
[es] Cholesterol oxidation products: biological effects; formation, content and determination in food

F. Guardiola, M. Rafecas, R. Codony, J. Boatella

74-83
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Documentation

[es] Reference of scientific papers

Equipo Editorial

84-86
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[es] Patents

Equipo Editorial

86-87
- PDF
[es] Reviews of new books

F. Gutiérrez Rosales, J. C. Fernández-Maculet, A. Garrido Fernández, V. Ruiz Gutiérrez, A. de Castro Gómez-Millán, F. J. Hidalgo, M. C. Pérez Camino, M. L. Janer del Valle, R. Zamora Corchero, L. Rejano Navarro, M. C. Dobarganes

87-95
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News

[es] Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news Technical novelties

Equipo Editorial

96-100
- PDF

Editorial

[es] Relevo en la dirección de grasas y aceites

Research

[es] Optimization of biosurfactant production by Pseudomonas aeruginosa 44T1

[es] Anisidine value as a measurement of the latent damage of fats

[es] Physico-chemical studies concerning miscelies of vegetable oils XIV. Molar volume, molar refraction and viscosity for methyl stearate solutions in cyclohexane, hexane, tetrachloroethylene or trichloroethylene

[es] Study of degradation of olive oils subjected to thermoxidation. Statistical determination the parameter that best quantifies the degradation

[es] Absorption of thermoxidízed fats. I. Reproducibility and accuracy of the previous analytical techniques used for the evaluation of non-absorbed lipids

[es] Epoxidation of refined soy-bean oil by molecular oxygen. Influence of the variables. Kinetic study

[en] Oil extraction from olive foot cake with acidic hexane

[es] Alimentation Influence in the characteristics of compounds related with fat of ham from iberic pigs

[es] Control of chlorophyllic and carotenoid pigments by HPLC in virgin olive oil

Reviews

[es] Pickled fruits and vegetables

[es] Cholesterol oxidation products: biological effects; formation, content and determination in food

Documentation

[es] Reference of scientific papers

[es] Patents

[es] Reviews of new books

News

[es] Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news Technical novelties

Language

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