European Journal of Lipid Science and Technology

Cover image for Vol. 107 Issue 12

No. 12 December 2005

Volume 107, Issue 12

Pages 849–924

    1. Contents: Eur. J. Lipid Sci. Technol. 12/2005

      Version of Record online: 20 DEC 2005 | DOI: 10.1002/ejlt.200590074

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      EJLST introduces a new feature: the Hypothesis Paper (pages 849–850)

      Michel Parmentier and Friedrich Spener

      Version of Record online: 20 DEC 2005 | DOI: 10.1002/ejlt.200590070

    3. Effect of lipase-producing yeast on the oily fraction of microbiologically debittered table olives (pages 851–856)

      Gino Ciafardini, Biagi Angelo Zullo and Giuseppe Cioccia

      Version of Record online: 20 DEC 2005 | DOI: 10.1002/ejlt.200500293

    4. Chemo-enzymatic epoxidation of linoleic acid: Parameters influencing the reaction (pages 864–870)

      Cecilia Orellana-Coca, Samuel Camocho, Dietlind Adlercreutz, Bo Mattiasson and Rajni Hatti-Kaul

      Version of Record online: 28 NOV 2005 | DOI: 10.1002/ejlt.200500253

    5. Extrusion deactivation of rice bran enzymes by pH modification (pages 871–876)

      Benjamín Escamilla-Castillo, René Varela-Montellano, Salvador A. Sánchez-Tovar, Julio Alberto Solís-Fuentes and Carmen Durán-de-Bazúa

      Version of Record online: 28 NOV 2005 | DOI: 10.1002/ejlt.200501158

    6. Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers (pages 877–885)

      Marina Cerdeira, Valentina Pastore, Liliana V. Vera, Silvana Martini, Roberto J. Candal and María L. Herrera

      Version of Record online: 20 DEC 2005 | DOI: 10.1002/ejlt.200500257

    7. Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy (pages 886–895)

      Ibrahim Nor Hayati, Yaakob Bin Che Man, Chin Ping Tan and Idris Nor Aini

      Version of Record online: 28 NOV 2005 | DOI: 10.1002/ejlt.200500241

    8. Residues of organic contaminants in beeswax (pages 896–902)

      Juan José Jiménez, José Luis Bernal, María Jesús del Nozal and María Teresa Martín

      Version of Record online: 20 DEC 2005 | DOI: 10.1002/ejlt.200500284

    9. Antioxidant behaviour of products resulting from beef sarcoplasmic proteins-malondialdehyde reaction (pages 903–911)

      Ana M. Romero, Mirtha M. Doval, Mario A. Sturla and Maria A. Judis

      Version of Record online: 28 NOV 2005 | DOI: 10.1002/ejlt.200501196

    10. The base-catalyzed, low-temperature interesterification mechanism revisited (pages 912–921)

      Albert J. Dijkstra, Enikő R. Tőke, Pál Kolonits, Katalin Recseg, Katalin Kővári and László Poppe

      Version of Record online: 20 DEC 2005 | DOI: 10.1002/ejlt.200501199

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