Grasas y aceites

• 

  Año 1998, Vol. 49, Número 3-4

  • Geography and history of the frying process

    I. D. Morton

    págs. 247-249

    

  • Comparative study of frying to other cooking techniques influence on the nutritive value

    A. Bognár

    págs. 250-260

    

  • Physical-chemical aspects of the frying process

    E. Fedeli

    págs. 261-264

    

  • Substrate influence on the frying process

    Jan Pokorný

    págs. 265-270

    

  • Volatile components of the frying process

    W. W. Nawar

    págs. 271-274

    

  • Optimization of frying process in food safety

    G. Quaglia, J. Comendador, E. Finotti

    págs. 275-281

    

  • Industrial Frying Process

    J. B. Rosseli

    págs. 282-295

    

  • "Security" in industrial frying processes

    S. R. Kochhar

    págs. 296-302

    

  • The formation of new compounds

    A. Gasparoli

    págs. 303-309

    

  • Quality control during repeated fryings

    Francisco José Sánchez-Muniz, Carmen Cuesta

    págs. 310-318

    

  • Comparison of monounsaturated and polyunsaturated oils in continuous frying

    T.P. Pantzaris

    págs. 319-325

    

  • Frying temperatures and minor constituents of oils and fats

    Dimitrios Boskou

    págs. 326-330

    

  • Regulation of used frying fats and validity of quick tests for discarding the fats

    M.C. Dobargarnes, Gloria Márquez Ruiz

    págs. 331-335

    

  • Impact of fried foods on macronutrient intake, with special reference to fat and protein

    C.J.K. Henry

    págs. 336-339

    

  • Lipid metabolism in experimental animals

    Francisco José Sánchez-Muniz, Carmen Cuesta

    págs. 340-346

    

  • Vitamins

    Baltasar Ruiz-Roso Calvo de Mora

    págs. 347-351

    

  • Minerals

    M.P. Vaquero

    págs. 352-358

    

  • Frying process in the relation fat/degenerative diseases

    Gregorio Varela Moreiras, B. Ruiz Rosso

    págs. 359-365

    

  • Influence of the frying process on the real fat intake

    Gregorio Varela Moreiras, Baltasar Ruiz-Roso Calvo de Mora

    págs. 366-369