Grasas y aceites

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  Año 2018, Vol. 69, Número 4 (October–December 2018)

  • Research

    • Elliptic Fourier based analysis and multivariate approaches for size and shape distinctions of walnut (Juglans regia L.) cultivars

      B. Demir, B. Sayıncı, N. Çetin, M. Yaman, R. Çömlek, Y. Aydın, M. Sütyemez

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    • Effects of olive oil on blood pressure: A systematic review and meta-analysis

      F. Zamora Zamora, Juan Miguel Martínez Galiano, José Juan Gaforio Martínez, M. Delgado Rodríguez

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    • The effect of rosemary extract on 3-MCPD and glycidyl esters during frying

      A. Yıldırım, A. Yorulmaz

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    • Variability of seed oil content, fatty acid composition, and nervonic acid content in Acer truncatum, native to 14 regions of China

      Q. Qiao, W. Xue, Z. Feng

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    • Physicochemical characteristics and oxidative stability of Egyptian corn germ oil produced by aqueous enzymatic extraction

      A. Y. Esmat, R. E. Hassan, G. A. Abo ElWafa, M. M. Abou ElSoud, Mohamed G. Megahed

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    • Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts

      E. Yol, B. Uzun

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    • Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes

      L. Tașeri, M. Gülcü, I. Palabiyik, G. U. Seçkin, T. Aktas, Umit Gecgel

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    • From NIR spectra to singular wavelengths for the estimation of the oil and water contents in olive fruits

      N. Hernández Sánchez, María Gómez del Campo

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    • Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

      A. Uzun Özcan, M. Maskan, M. Bedir, H. Bozkurt

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    • Use of the Viscofrit to determine the moment of discarding the thermoxidized beef tallow

      N. Segura, L. de Oliveira Pitol, A. Y. Pinchak, María A. Grompone

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    • Quality preservation of walnut kernels using edible coatings

      A. L. Grosso, C. M. Asensio, V. Nepote, N. R. Grosso

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    • Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification

      P. Speranza, K. M.M. Leão, T. S. Narciso Gomes, L. V.C. Reis, A.P. Rodrigues, J. Alves Macedo, A. P. B. Ribeiro, G. Alves Macedo

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    • Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

      A. G. de O. Sartori, G. R. Sampaio, D.H.M. Bastos, Marta Helena Fillet Spoto, L. H. Skibsted, Marisa A. B. Regitano d'Arce

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