Grasas y aceites

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  Año 2020, Vol. 71, Número 4 (October–December 2020)

  • Research

    • Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification

      Eliza Gruczynska, F. Aladedunye, F. Anwar, P. Koczon, Dorota Kowalska, Mariola Kozłowska, E. Majewska, Katarzyna Tarnowska

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    • Influence of irrigation and fertilization on the sterol and triterpene dialcohol compositions of virgin olive oil

      Amadeu Arbonés Florensa, B. Sastre, M. Á. Pérez Jiménez, Cristina de Lorenzo Carretero, Miquel Pascual Roca, A. Benito, Josep María Villar Mir, Josep Rufat i Lamarca

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    • Multi-target response surface optimization of the aqueous extraction of Macauba kernel oil

      K. T. Magalhães, T. S. Tavares, T. M.C. Gomes, C. A. Nunes

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    • Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity

      F. Taieb Brahimi, F. Belkhadem, B. Trari, A. A. Othman

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    • Antioxidant activity, volatile compounds and fatty acid compositions of Cephalaria syriaca seeds obtained from different regions in Turkey

      C. Kavak, A. Baştürk

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    • Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil

      M. Pang, Z. Shi, Z. Lei, Y. Ge, S. Jiang, L.L. Cao

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    • Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability

      F. Pan, X. Wang, B. Wen, B. C. Wang, Y. Xu, W. Dang, M. Zhang

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    • Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)

      M. L.L. Campidelli, J. D.S. Carneiro, E. C. Souza, M. L. Magalhães, G. L. dos Reis, E. V.B. Vilas Boas

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    • Cocoa olein glycerolysis with lipase Candida antarctica in a solvent free system

      L. S. Zamorano, P. Calero Magaña, E. García Cisneros, A. V. Martínez, L. F. Martín

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    • Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics

      B. Başyiğit, Ş. Dağhan, M. Karaaslan

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    • Production of lipids and natural antioxidants from passion fruit seeds

      C. C. Reis, A. M.G.N. Mamede, A. Soares, Suely P. Freitas

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    • Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil

      M. M. Elaasser, M. K.S. Morsi, S. M. Galal, M. K. Abd El Rahman, M. A. Katry

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    • Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

      L. Landoni, R. Alarcon, L. Vilca, N. A. Chasquibol, Mª Carmen Pérez Camino, G. Gallardo

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