Vol. 63 No. 3 (2012)

DOI: https://doi.org/10.3989/gya.2012.v63.i3

Published: 2012-09-30

Reviews

[en] Neural networks to formulate special fats

R. K. Garcia, K. Moreira Gandra, J. M. Block, D. Barrera-Arellano

245-252
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Research

[en] Biochemical evaluation of protein fractions from physic nut (Jatropha curcas L.)

L. Peralta-Flores, S. Gallegos-Tintoré, J. Solorza-Feria, G. Dávila-Ortíz, L. Chel-Guerrero, A. Martínez-Ayala

253-259
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[en] The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils

M. Álvarez-Ortí, C. Quintanilla, E. Sena, A. Alvarruiz, J. E. Pardo

260-266
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[en] Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

A. D. Karaman, M. Benli, A. S. Akalin

267-273
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[en] Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

H. Keskin, D. Koçak, F. Göğüş, S. Fadıloğlu

274-283
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[en] Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

O. Berdeaux, S. Marmesat, J. Velasco, M. C. Dobarganes

284-289
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[en] Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

M. Guerfel, M. B. Mansour, Y. Ouni, F. Guido, D. Boujnah, M. Zarrouk

290-295
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[en] Fatty acid composition of the meat from the Mos breed and commercial strain capons slaughtered at different ages

O. Díaz, L. Rodríguez, A. Torres, A. Cobos

296-302
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[en] Studies on the hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats

A. M. El-Anany, R. F. M. Ali

303-312
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[en] Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils

B. Matthaus, M. M. Özcan

313-320
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[en] Tocopherols and phytosterols in sunflower seeds for the human food market

A. Fernández-Cuesta, A. Nabloussi, J. M. Fernández-Martínez, L. Velasco

321-327
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[en] Comparing the thermo-physical characteristics of lard and selected plant fats

N. A. M. Yanty, J. M. M. Marikkar, M. S. Miskandar

328-334
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