Grasas y aceites

• 

  Año 2011, Vol. 62, Número 4

  • Investigación

    • Evaluation of the anti-inflammatory and anti-arthritic effects of some plant extracts

      N. M. Abdel-Moein, E. A. Abdel-Moniem, Doha A. Mohamed, E. A. Hanfy

      • Resumen
      • Texto completo

      págs. 365-374

      

    • Proceso tradicional de aderezo de aceitunas verdes de mesa: racionalización del cocido

      S. Jaramillo Carmona, A. de Castro, Luis Rejano Navarro

      • Resumen
      • Texto completo

      págs. 375-382

      

    • Chemical analyses of the seeds of some forage legumes from Turkey: a chemotaxonomic approach

      Alpaslan Koçak, Kagan Kökten, Eyup Bagci, Mevlüt Akçura, S. Hayta, A. Bakoglu, O. Kilic

      • Resumen
      • Texto completo

      págs. 383-388

      

    • Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.)

      M. Tasan, Umit Gecgel, M. Demirci

      • Resumen
      • Texto completo

      págs. 389-398

      

    • Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

      D. P. Rondanini, D. N. Castro, Peter S. Searles, Maria Cecilia Rousseaux

      • Resumen
      • Texto completo

      págs. 399-409

      

    • Antioxidant and antimicrobial activity in the seeds of Origanum vulgare L. subsp. gracile (C. Koch) Ietswaart and Origanum acutidens (Hand.-Mazz.) Ietswaart from Turkey

      M. Kursat, I. Emre, Özer Yilmaz, P. Erecevit

      • Resumen
      • Texto completo

      págs. 410-417

      

    • Some carbonyl compounds and free fatty acid composition of Afyon Kaymagý (clotted cream) and their effects on aroma and flavor

      E. Senel

      • Resumen
      • Texto completo

      págs. 418-427

      

    • Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

      L. T. Vaz Freire, M. J. Cabrita, M. D. R. Gomes da Silva, Ana Maria Costa Freitas

      • Resumen
      • Texto completo

      págs. 428-435

      

    • Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle

      M. Sanjuás-Rey, Jorge Barros Velázquez, Santiago Aubourg Martínez

      • Resumen
      • Texto completo

      págs. 436-442

      

    • Apricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet

      M. F. Ramadan, R. Zayed, M. Abozid, M. M. S. Asker

      • Resumen
      • Texto completo

      págs. 443-452

      

    • Phenolic profile and antioxidant activity of olive fruits of the Turkish variety "Sarýulak" from different locations

      D. Arslan, Musa Özcan

      • Resumen
      • Texto completo

      págs. 453-461

      

    • Synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride

      Spiros Zlatanos, Kostas Laskaridis, E. Koliokota, Angelos Sagredos

      • Resumen
      • Texto completo

      págs. 462-466

      

    • Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

      W. Krysiak

      • Resumen
      • Texto completo

      págs. 467-478