Grasas y aceites

• 

  Año 1994, Vol. 45, Número 1-2

  • Olive oil quality and EEC regulations

    Claudio Ranzani

    págs. 1-4

    

  • A Study of sensory and nutritional quality of virgin olive oil: Presentation of a European project of research

    Giovanni Esposito, Claudio Peri

    págs. 5-8

    

  • Consumer attitudes and olive oil acceptance: the potential consumer

    Jean A. McEwan

    págs. 9-15

    

  • Consumer attitudes and olive oil acceptance: the traditional consumer

    Ella Pagliarini, Mario Bertuccioli, Silvia Abba

    págs. 16-19

    

  • Sensory profiling: a method for describing the sensory characteristics of virgin olive oil

    David H. Lyon, Martin P. Watson

    págs. 20-25

    

  • Relationship between the COI test and other sensory profiles by statistical procedures

    R. Aparicio, María Victoria Alonso, María Teresa Morales Millán, Juán José Calvente Pacheco

    • Texto completo

    págs. 26-41

    

  • The sensory wheel of virgin olive oil

    Jos Mojet, Sijmen de Jong

    págs. 42-47

    

  • Some nutritional benefits of extra virgin olive oil

    S. Ciappellano, P. Simonetti, F. Brighenti, G. Bermano, G. Testolin

    págs. 48-52

    

  • Good Manufacturing Practice (GMP) guidelines for virgin olive oil production

    Christos Petrakis

    págs. 53-54

    

  • A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion

    Mario Bertuccioli

    págs. 55-59

    

  • Implications for the future and recommendations for modifications to current regulations concerning virgin olive oil

    Claudio Peri, Cristina Rastelli

    págs. 60-61

    

  • Sensory and instrumental assessment of olive oil appearance

    E. Pagliarini, Cristina Rastelli

    págs. 62-64

    

  • Study of the subjective affective meaning and motivational aspects towards extra virgin olive oil

    Ella Pagliarini, Paolo Stramba Badiale, Laura Semeria

    págs. 65-67

    

  • Rapid determination of phenol content in extra virgin olive oil

    F. Favati, G. Caporale, Mario Bertuccioli

    págs. 68-70

    

  • A suitable method for defining the nutritional quality of virgin olive oil

    S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin

    págs. 71-74

    

  • Good control practices underlined by an on-line fuzzy control database

    R. Aparicio, Juán José Calvente Pacheco, María Victoria Alonso, María Teresa Morales Millán

    • Texto completo

    págs. 75-81