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Vol. 44 No. 2 (1993)
Vol. 44 No. 2 (1993)
DOI:
https://doi.org/10.3989/gya.1993.v44.i2
Published:
1993-04-30
Research
[es]
Effect of CO
2
in storage atmosphere on mill olive fruit physiology
J. María García Martos
81-84
PDF
[es]
Characterization and anaerobic digestion of waters from washing of virgin olive oil
R. Borja, J. Alba, A. Martín, A. Ruiz, F. Hidalgo
85-90
PDF
[es]
Virgin and refined olive oils: Differences in glyceridic minor compounds
M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes
91-96
PDF
[es]
Trans isomers contents of the fatty acids in meat products. (II) Adipose tissue and intramuscular fat from pork
M. C. Lluch, J. Pascual, J. Parcerisa, F. Guardiola, R. Codony, M. Rafecas, J. Boatella
97-100
PDF
Reviews
[es]
Antioxidant activity of phenolic compounds
R. Maestro Durán, R Borja Padilla
101-106
PDF
[es]
Antioxidant activity of vitamin C, E, and provitamin A
R. Maestro-Durán, R. Borja Padilla
107-111
PDF
[en]
Biotechnological aspects of Plant Lipids.
International Workshop, Carmona, Spain. 26-29 May 1993.
Contributions and Abstracts of Plenary Lectures
Equipo Editorial
112-147
PDF
Documentation
[es]
Reference of scientific papers
Equipo Editorial
148-151
PDF
[es]
Patents
Equipo Editorial
152
PDF
[es]
Reviews of new books
C. Gómez Herrera, A. Garrido Fernández, A. H. Sánchez Gómez, F. Sánchez Roldán, A. Heredia, P. García García, L. Rejano Navarro, A. de Castro, L. Rejano, R. Zamora
153-161
PDF
News
[es]
Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news Technical novelties
Equipo Editorial
162-167
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
415
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Shea butter
289
Anisidine value as a measurement of the latent damage of fats
270
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
259
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
235
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
214
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation
192
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
188
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
186
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