Vol. 56 No. 3 (2005)

DOI: https://doi.org/10.3989/gya.2005.v56.i3

Published: 2005-09-30

Research

[en] Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

Antonietta Baiano, Tommaso Gomes, Francesco Caponio

177-181
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[es] Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling

Andrés L. Márquez, Gonzalo G. Palazolo, Jorge R. Wagner

182-187
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[es] Processing of “Green ripe olives” with Spanish olive varieties

Manuel Brenes, Pedro García

188-191
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[en] Detectionn and activity of plantaricin OL15 a bacteriocin produced by Lactobacillus plantarum OL15 isolated from Algerian fermented olives.

Kacem Mourad, Zadi-Karam Halima, Karam Nour-Eddine

191-197
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[en] Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment.

Ludmila Stodolnik, Aneta Stawicka, Grzegorz Szczepanik, Santiago P. Aubourg

198-204
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[es] Determination of lipoxygenase activity in hake liver

Lucía Margenat, Iván Jachmanián, María A. Grompone

205-208
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[en] Situation of European SMEs in the olive oil and table olive area. Survey.

Rosa De la Viesca, Elena Fernández, Silvia Fernández, Javier Salvador

209-219
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[es] Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olives and pomace obtained from Jaén (Spain).

A. García Sánchez, N. Ramos Martos, E. Ballesteros

220-227
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[es] Study of purification of fatty acids, tocopherols and sterols from deodorization distillate.

M. Pramparo, S. Prizzon, M. A. Martinello

228-234
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Documentation

[es] Books

F. J. Hidalgo, R. Zamora, C. Gómez Herrera

235-238
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News

[es] Past and Forthcoming Congress and Meetings. Other News

Equipo Editorial

239-243
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