Grasas y aceites

• 

  Año 2008, Vol. 59, Número 4

  • Investigación

    • Lipid damage development in anchovy ("Engraulis encrasicholus") muscle during storage under refrigerated conditions

      Nour-Eddine Chaouqy, Jose Manuel Gallardo Abuin, Abdelhaq El Marrakchi, Santiago Aubourg Martínez

      • Resumen
      • Texto completo

      págs. 309-315

      

    • Synthesis of cocoa butter triacylglycerols using a model acidolysis system

      Ozan Nazim Çiftçi, Sibel Fadiloglu, Boleslaw Kowalski, Fahrettin Gögüs

      • Resumen
      • Texto completo

      págs. 316-320

      

    • Physico-chemical properties, fatty acid and tocopherol composition of oils from some Sudanese oil bearing sources

      Abdalbasit Mariod, Bertrand Matthäus

      • Resumen
      • Texto completo

      págs. 321-326

      

    • A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of iberian pig in relation to the fattening diet and genotype

      Isabel Viera-Alcaide, Isabel María Vicario Romero, María Luísa Escudero-Gilete, E. Graciani Constante, Manuel León Camacho

      • Resumen
      • Texto completo

      págs. 327-336

      

    • Producción de lípidos estructurados por transesterificación enzimática del aceite de soja y aceite de palmiste en reactor de lecho empacado

      Nelson Moreno Safra, A. Perea Villamil

      • Resumen
      • Texto completo

      págs. 337-345

      

    • Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. Oleaster)

      Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi

      • Resumen
      • Texto completo

      págs. 346-351

      

    • Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs

      Ferial M. Abu-Salem, Azza A. Abou-Arab

      • Resumen
      • Texto completo

      págs. 352-360

      

    • Lactic acid bacteria from Jijel's traditional butter: isolation, identification and major technological traits

      Tayeb Idoui, Nour-Eddine Karam

      • Resumen
      • Texto completo

      págs. 361-367

      

    • Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1

      Hugo Sergio García Galindo, In-Hwan Kim, Arnoldo López-Hernández, Charles G. Hill

      • Resumen
      • Texto completo

      págs. 368-374

      

    • Prediction of a model enzymatic acidolysis system using neural networks

      Ozan Nazim Çiftçi, Sibel Fadiloglu, Fahrettin Gögüs, Aytaç Güven

      • Resumen
      • Texto completo

      págs. 375-382

      

    • Detection of the presence of used frying oil as raw material in biodiesel production

      María Victoria Ruiz Méndez, A. Liotta, S. Marmesat, María Carmen Dobarganes García

      • Resumen
      • Texto completo

      págs. 383-388

      

  • Información

    • Un análisis de las industrias de refinación del aceite de oliva en Andalucía

      Manuel David García Brenes

      • Texto completo

      págs. 389-396