Grasas y aceites

• 

  Año 2009, Vol. 60, Número 1

  • Revisión

    • Nutritional genomics for understanding the interaction of dietary lipids and chronic diseases

      Rocío Abia

      • Texto completo

      pág. 7

      

    • Study of the effects of dietary polyunsaturated fatty acids: molecular mechanisms involved in intestinal inflammation

      Bianca Knoch, Matthew P.G. Barnett, Nicole C. Roy, Warren C. McNabb

      • Resumen
      • Texto completo

      págs. 8-21

      

    • Diet-gene interactions between dietary fat intake and common polymorphisms in determining lipid metabolism

      Dolores Corella Piquer

      • Resumen
      • Texto completo

      págs. 22-27

      

    • Dietary fatty acids affecting hepatic metabolism and atherosclerosis: mechanisms unravelled using a proteomics approach

      Guillermo Rodríguez Gutiérrez, Baukje de Roos

      • Resumen
      • Texto completo

      págs. 28-32

      

    • Recent advances in lipoprotein and atherosclerosis: a nutrigenomic approach

      Sergio López Martín, Almudena Ortega Gómez, Lourdes María Varela Pérez, Beatriz Bermúdez Pulgarín, Francisco José García Muriana, Rocío Abia

      • Resumen
      • Texto completo

      págs. 33-40

      

  • Investigación

    • The effect of using vegetable fat blend on some attributes of kashar cheese

      Harun Kesenkas, Nayil Dinkçi, A. Kemal Seçkin, Özer Kinik, Siddik Gönç

      • Resumen
      • Texto completo

      págs. 41-47

      

    • Estudio de la hidrogenación del aceite de jojoba

      Alberto Willnecker, M. Pramparo

      • Resumen
      • Texto completo

      págs. 48-54

      

    • Agronomic performance and chemical response of sunflower (Helianthus agnus L.) to some organic nitrogen sources and conventional nitrogen fertilizers under sandy soil conditions

      Ayman M. Helmy, Mohamed Fawzy Ramadan

      • Resumen
      • Texto completo

      págs. 55-67

      

    • Different fattening systems of Iberian pig according to the 1-alkene hydrocarbon content in the subcutaneous fat

      Isabel Viera-Alcaide, Mónica Narváez Rivas, Isabel María Vicario Romero, E. Graciani Constante, Manuel León Camacho

      • Resumen
      • Texto completo

      págs. 68-76

      

    • Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

      Mara S. Corsini, Marta G. Silva, Neuza Jorge

      • Resumen
      • Texto completo

      págs. 77-81

      

    • Selection of "Lactobacillus plantarum" strains for their use as starter cultures in Algerian olive fermentations

      Abdelouahab Mokhbi, Kaid Harche Meriem, Karima Lamri, Meriem Rezki, Kacem Mourad

      • Resumen
      • Texto completo

      págs. 82-88

      

    • Evaluation of canola seeds of different cultivars with special emphasis on the quantification of erucic acid and glucosinolates

      Sadia Ali, Farooq Anwar, Samia Ashraf, Farah Naz Talpur, Muhammad Ashraf

      • Resumen
      • Texto completo

      págs. 89-95

      

    • Efecto de la refinación física sobre la calidad química y sensorial del aceite de coco

      M. Torres González, Ofelia Angulo Guerrero, Rosa María Oliart Ros, L. A. Medina Juárez

      • Resumen
      • Texto completo

      págs. 96-101