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Vol. 51 No. 1-2 (2000)
Vol. 51 No. 1-2 (2000)
DOI:
https://doi.org/10.3989/gya.2000.v51.i1-2
Published:
2000-04-30
Editorial
[es]
CINCUENTENARIO DE «GRASAS Y ACEITES»
Antonio Garrido Fernández
PDF
[es]
Foreword
Equipo Editorial
PDF
Research
[en]
The functional properties of fats and oils - A richness of diversity
Peter Belton
1-5
PDF
[en]
Rheological and phase behaviour of amphiphilic lipids
J. Muñoz, M. C. Alfaro
6-25
PDF
[en]
Lipid emulsions
Margaret M. Robins
26-34
PDF
[en]
The role of lipids in nonenzymatic browning
Francisco J. Hidalgo, Rosario Zamora
35-49
PDF
[en]
Protein-lipid interactions at interfaces
A. Fillery-Travis, E. N.C. Mills, P. Wilde
50-55
PDF
[en]
The lipid organisation of the cell membrane
S. Ladha
56-65
PDF
[en]
The role of lipids in controlling microbial growth
Tim F. Brocklehurst, Peter D.G. Wilson
66-73
PDF
[en]
Lipids in pharmaceutical and cosmetic preparations
Antonio M. Rabasco Alvarez, María Luisa González Rodríguez
74-96
PDF
[en]
Role of lipids in the extrusion cooking processes
S. Ilo, Regine Schoenlechner, E. Berghofe
97-110
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
111-115
PDF
[es]
Books
A. Heredia Moreno, P. García García, M. Brenes Balbuena, A. de Castro, F. J. G. Muriana, R. Borja Padilla, Mª C Durán Quintana, A. Garrido Fernández, R. Zamora, F. J. Hidalgo, J. Velasco Jiménez
116-127
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news
Equipo Editorial
128-136
PDF
Make a Submission
Make a Submission
eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
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Avocado oil extraction: An industrial experiment
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Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
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Shea butter
288
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
281
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
257
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
226
Anisidine value as a measurement of the latent damage of fats
226
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
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Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil
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