Grasas y aceites

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  Año 2012, Vol. 63, Número 3

  • Revisión

    • Neural networks to formulate special fats

      R.K. Garcia, K. Moreira Gandra, J.M. Block, Daniel Barrera Arellano

      págs. 245-252

      

  • Investigación

    • Biochemical evaluation of protein fractions from physic nut (Jatropha curcas L.)

      L. Peralta Flores, S. Gallegos Tintoré, Javier Solorza-Feria, G. Dávila Ortíz, Luis A. Chel Guerrero

      págs. 253-259

      

    • The effects of a pressure extraction system on the quality parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils

      Manuel Álvarez Ortí, C. Quintanilla, E. Sena, Andrés Alvarruiz, José Emilio Pardo González

      págs. 260-266

      

    • Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream

      A.D. Karaman, M. Benli, A.S. Akalin

      págs. 267-273

      

    • Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

      H. Keskin, D. Koçak, Fahrettin Gögüs, Sibel Fadiloglu

      págs. 274-283

      

    • Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures

      O. Berdeaux, S. Marmesat, J. Velasco, María Carmen Dobarganes García

      págs. 284-289

      

    • Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

      Mokhtar Guerfel, M.B. Mansour, Y. Ouni, F. Guido, D. Boujnah

      págs. 290-295

      

    • Fatty acid composition of the meat from Mos breed and commercial strain capons slaughtered at different ages

      O. Díaz, L. Rodríguez, A. Torres, Angel Cobos García

      págs. 296-302

      

    • Studies on the hypolipidemic effects of Coconut oil when blended with Tiger nut oil and fed to albino rats

      A.M. El-Anany, R.F.M. Ali

      págs. 303-312

      

    • Chemical evaluation of citrus seeds, an agro-industrial waste, as a new potential source of vegetable oils

      B. Matthaus, M.M. Özcan

      págs. 313-320

      

    • Tocopherols and phytosterols in sunflower seeds for the human food market

      A. Fernández Cuesta, A. Nabloussi, José M. Fernández Martínez, Leonardo Velasco Varo

      págs. 321-327

      

    • Comparing the thermo-physical characteristics of lard and selected plant fats

      N.A.M. Yanty, J.M.N. Marikkar, M.S. Miskandar

      págs. 328-334