Vol 63, No 1 (2012)


Table of Contents


Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
R. H. Olmedo, V. Nepote, N. R. Grosso
Nutrient composition of five varieties of commonly consumed Nigerian groundnut (Arachis hypogaea L.)
O. S. Shokunbi, E. T. Fayomi, O. S. Sonuga, G. O. Tayo
Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)
F. V. Romeo, A. Piscopo, A. Mincione, M. Poiana
Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas
D. L. García-González, N. Tena, R. Aparicio
Comparative study of the methanolysis and ethanolysis of Maize oil using alkaline catalysts
U. Rashid, M. Ibrahim, S. Ali, M. Adil, S. Hina, I. H. Bukhari, R. Yunus
Use of immobilized phospholipase A1-catalyzed acidolysis for the production of structured phosphatidylcholine with an elevated conjugated linoleic acid content
R. Baeza-Jiménez, J. González-Rodríguez, In-H. Kim, H. S. García, C. Otero
Quantification of rice bran oil in oil blends
R. Mishra, H. K. Sharma, G. Sengar
Evaluation of the hepatic bioconversion of α-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in rats fed with oils from chia (Salvia hispánica) or rosa mosqueta (Rosa rubiginosa)
R. Valenzuela B., J. G. Gormáz, L. Masson S., M. Vizcarra, P. Cornejo Z., A. Valenzuela B., G. Tapia O.
Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage
S. Taheri, A. A. Motallebi, A. Fazlara, Y. Aftabsavar, S. P. Aubourg
Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency
A. P. B. Ribeiro, R. Claro da Silva, L. A. Gioielli, M. I. de Almeida Gonçalves, R. Grimaldi, L. A.G. Gonçalves, T. Guenter Kieckbusch
Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics
A. P. B. Ribeiro, R. Corrêa Basso, L. A.G. Gonçalves, L. A. Gioielli, A. Oliveira dos Santos, L. Pavie Cardoso, T. Guenter Kieckbusch
Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate
J. Sánchez, C. De Miguel, M. R. Ramírez, J. Delgado, M. N. Franco, D. Martín
Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”
H. Galán-Soldevilla, P. Ruiz Pérez-Cacho