Grasas y aceites

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  Año 2018, Vol. 69, Número 2 (April–June 2018)

  • Research

    • Extraction of bacaba (Oenocarpus bacaba) oil with supercritical CO2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity

      R. H.H. Pinto, C. Sena, O. V. Santos, W. A. da Costa, A.M. da C. Rodrigues, R. N. Carvalho Junior

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    • Lipase-catalyzed transesterification of epoxidized soybean oil to prepare epoxy methyl esters

      W. Liu, F. Duan

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    • Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

      S. Turan, R. Solak, M. Kiralan, M. F. Ramadan

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    • Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration

      X. Y. Jiang, C. Li, Q. Q. Chen, X. C. Weng

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    • Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

      A. M. Vidal, S. Alcalá, M. T. Ocaña, A. De Torres, Francisco Espínola Lozano, Manuel Moya Vilar

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    • Zero trans biscuits with soybean-based fats formulated using an artificial neural network

      A.A.T. Penteado, A.C. Nogueira, K.M.B. Gandra, D. Barrera Arellano, C.J. Steel

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    • Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar ‘Roghiani’ from different regions of northern Libya

      S. M. Esalami, E. B. Dimic, B. B. Rabrenovic

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    • Chemical and structural variations in hazelnut and soybean oils after ozone treatments

      H. Uzun, E. G. Kaynak, E. Ibanoglu, S. Ibanoglu

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    • Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses

      Darío Hirigoyen, Rosario de los Santos, Mauricio Calvo, A. González Revello, M. Constantin

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    • Physiochemical characteristics, fatty acid profile and tocopherol composition of the oil from Camellia oleifera Abel cultivated in Henan, China

      J. B. Hu, G. L. Yang

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    • Chemical characterization of commercial and single-variety avocado oils

      G. D. Fernandes, Raquel B. Gómez-Coca, Mª Carmen Pérez Camino, Wenceslao Moreda, D. Barrera Arellano

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    • Bioactive compounds and functional potential of pequi (Caryocar spp.), a native Brazilian fruit: a review

      L. R.O. Torres, F. C. Santana, Fernanda Branco Shinagawa, Jorge Mancini Filho

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