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Vol. 47 No. 6 (1996)
Vol. 47 No. 6 (1996)
DOI:
https://doi.org/10.3989/gya.1996.v47.i6
Published:
1996-12-30
Research
[es]
Study of the chemical composition of seed and seed oil of
cichorium intybus
L
S. M. Nolasco, O. Quiroga, B. Wiese, M. S. Vigo
377-380
PDF
[es]
Copper utilization in low fat diets
M. Aguirre, María P. Navarro
381-387
PDF
[en]
Chemical characteristics and fatty acid composition on oils and fats stored in different packaging materials
Y. El-Shattory, M. A. Saadia, F. Saeid
388-391
PDF
[en]
Insecticides authorized for use on olive trees and the relationship between their registration and residues in olive oil
Ch. Lentza-Rizos
392-396
PDF
[en]
Effect of some essential oils on oxidative stability of peanut oil
Damián M. Maestri, Julio A. Zygadlo, Alicia L. Lamarque, Diana O. Labuckas, Carlos A. Guzmán
397-400
PDF
[es]
Determination of UV absorption at 232 nm, fatty acid composition, trilinolein and triglycerides of 42 equivalent carbon number in olive and olive residue oils: Statistical assessment of the precission characteristics from a collaborative trial
A. Cert, W. Moreda, M. León-Camacho, M. C. Pérez-Camino
401-410
PDF
Technological Information
[es]
Soybean processing
Dr. Ir. Roger Leysen
411-418
PDF
Reviews
[es]
Detergency. Its main mechanisms
Carlos Gómez Herrera
419-435
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
436-439
PDF
[es]
Reviews of new books
F. J. Hidalgo, J. L. Ruiz Barba, A. H. Sánchez Gómez, C. Gómez Herrera, A. Heredia, R. Zamora, A. Garrido Fernández, A. Montano
440-451
PDF
News
[es]
[en]
Forthcoming Congresses and Meetings. Other news
Equipo Editorial
452-457
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
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
443
Anisidine value as a measurement of the latent damage of fats
324
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
294
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
283
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
255
Shea butter
238
Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
179
Virgin almond oil: Extraction methods and composition
172
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils
159
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