Grasas y aceites

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  Año 2017, Vol. 68, Número 1

  • Research

    • Supercritical CO2 extraction of oil and omega-3 concentrate from Sacha inchi (Plukenetia volubilis L.) from Antioquia, Colombia

      D.M. Triana Maldonado, Sandra Adela Torijano Gutiérrez, C. Giraldo Estrada

      • Resumen
      

    • Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

      S. Ok

      • Resumen
      

    • Modification of olefinic double bonds of unsaturated fatty acids and other vegetable oil derivatives via epoxidation:: A review

      A.H. Noor Armylisas, M.F. Siti Hazirah, S.K. Yeong, A. M. Halimah

      • Resumen
      

    • Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

      B. Aydeniz Güneşer, E. Yilmaz

      • Resumen
      

    • Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil

      A. Rekas, A. Siger, M. Wroniak, I. Ścibisz, D. Derewiaka, A. Anders

      • Resumen
      

    • Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon

      N. Tenyang, H.M. Womeni, B. Tiencheu, P. Villeneuve, M. Linder

      • Resumen
      

    • Improving oxidative stability of olive oil:: Incorporation of Spirulina and evaluation of its synergism with citric acid

      N. Alavi, M.T. Golmakani

      • Resumen
      

    • Regarding the rejection performance of a polymeric reverse osmosis membrane for the final purification of two-phase olive mill effluents previously treated by an advanced oxidation process

      Javier Miguel Ochando Pulido, Antonio Martínez Férez

      • Resumen
      

    • Anti-inflammatory activity of two varieties of pumpkin seed oil in an adjuvant arthritis model in rats

      S.Y. Al-Okbi, Doha A. Mohamed, E. Kandil, M.A. Abo Zeid, S. E. Mohammed, E.K. Ahmed

      • Resumen
      

    • Compatibility of selected plant-based shortening as lard substitute:: microstructure, polymorphic forms and textural properties

      N.A.M. Yanty, J.M.N. Marikkar, M.S. Miskandar, F. Van Bockstaele, K. Dewettinck, B.P. Nusantoro

      • Resumen
      

    • An explanation for the natural de-bittering of Hurma olives during ripening on the tree

      E. Susamci, C. Romero, O. Tuncay, Manuel Brenes

      • Resumen
      

    • Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system

      T.R. Augusto Obara, F. Pirce, Erick Scheuermann, Marta Helena Fillet Spoto, T.M.F.S. Vieira

      • Resumen
      

    • Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

      S.M.A. Elbadawi, E.E.M. Ahmad, A.A. Mariod, B. Matthaus

      • Resumen
      

    • Informative note:: Xylella, the olive grove in risk

      José Antonio Cayuela Sánchez