Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy F. R. van de VoortA. A. IsmailG. Emo Article Pages: 243 - 253
Improving the oxidative stability of polyunsaturated vegetable oils by blending with high-oleic sunflower oil E. N. FrankelS. W. Huang Article Pages: 255 - 259
Oilseed volatile analysis by supercritical fluid and thermal desorption methods Janet M. SnyderJerry W. King Article Pages: 261 - 265
Effect of milk fat fractions on fat bloom in dark chocolate Myung H. LohmanRichard W. Hartel Article Pages: 267 - 276
Contribution oftrans-18∶1 acids from dairy fat to european diets Robert L. Wolff Article Pages: 277 - 283
The hydrocarbon fraction of virgin olive oil and changes resulting from refining Augusto LanzónTomás AlbiJaime Gracián Article Pages: 285 - 291
Application of principal-component analysis on near-infrared spectroscopic data of vegetable oils for their classification Tetsuo Sato Article Pages: 293 - 298
Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry A. R. Md.AliP. S. Dimick Article Pages: 299 - 302
Water vapor permeability properties of edible whey protein-lipid emulsion films Tara Habig McHughJohn M. Krochta Article Pages: 307 - 312
Extraction and characterization ofDimorphotheca pluvialis seed oil Bart G. MuuseF. Petrus CuperusJohannes T. P. Derksen Article Pages: 313 - 317
Enzymatic synthesis of acetylated glucose fatty acid esters in organic solvent Casimir C. Akoh Article Pages: 319 - 323
Incorporation of exogenous docosahexaenoic acid into various bacterial phospholipids Kazuo WatanabeChikako IshikawaKiyosi Kondo Article Pages: 325 - 330
Synthesis of docosahexaenoic acid-rich triglyceride with immobilizedChromobacterium viscosum lipase Yukihisa TanakaJiro HiranoTadashi Funada Article Pages: 331 - 334
Lipase made active in hydrophobic media by coupling with polyethylene glycol Y. KoderaH. NishimuraY. Inada Article Pages: 335 - 338
High-yield diacylglycerol formation by solid-phase enzymatic glycerolysis of hydrogenated beef tallow Tsuneo YamaneSung Tae KangYoshito Koizumi Article Pages: 339 - 342
Rapid estimation of peroxide content of soybean oil by measuring thermoluminescence Teruo MiyazawaKenshiro FujimotoRiichiro Usuki Short Communication Pages: 343 - 345
Collaborative study of the oil stability index analysis T. A. JebeM. G. MatlockR. T. Sleeter Erratum Pages: 346 - 346
Influence of surfactants on an extracellular lipase fromPhythium ultimum Z. MozaffarJ. D. WeeteR. Dute Erratum Pages: 346 - 346