Vol 64, No 4 (2013)


Table of Contents

Research

[en]
Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
A. F. Nurrulhidayah, A. Rohman, I. Amin, M. Shuhaimi, A. Khatib
349-355
[en]
Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils
A. M.R. Afify, M. M. Rashed, A. M. Ebtesam, H. S. El-Beltagi
356-368
[es]
Effect of irrigation and pruning on the amount of minor compounds and fatty acids in the virgin olive oils of the variety Farga
J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito
369-377
[en]
Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ
M. G. da Silva, C. A. S. Almeida, A. M. R. O. Miguel, B. H. Gomide, E. S.B. Parra, N. Bragagnolo
378-386
[en]
A quality assessment of crude palm oil marketed in Bahia, Brazil
D. T. de Almeida, I. L. Nunes, P. L. Conde, R. P.S. Rosa, W. F. Rogério, E. R. Machado
387-394
[en]
An AS-PCR assay for accurate genotyping of FAD2A/FAD2B genes in peanuts (Arachis hypogaea L.)
H. T. Yu, W. Q. Yang, Y. Y. Tang, X. Z. Wang, Q. Wu, D. Q. Hu, C. T. Wang, S. L. Yu
395-399
[en]
Extraction of passion fruit seed oil using supercritical CO2: a study of mass transfer and rheological property by Bayesian inference
R. Cardoso de Oliveira, R. M. Rossi, M. L. Gimenes, S. Jagadevan, W. Machado Giufrida, S. T. Davantel de Barros
400-406
[en]
A novel process for the aqueous extraction of oil from Camellia oleifera seed and its antioxidant activity
X. Yu, Q. Li, S. Du, R. Zhang, C. Xu
407-414
[es]
Study of the heat transfer during the alkaline treatment in the processing of Spanish Style green table olives
M. Tarrado-Castellarnau, J. M. Domínguez Ortega, A. Tarrado-Castellarnau, R. Pleite Gutiérrez
415-424
[en]
Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis
A. Dankowska, M. Małecka, W. Kowalewski
425-431
[en]
Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
J. Delgado-Adamez, M. N. Franco, J. Sánchez, C. de Miguel, M. R. Ramírez, D. Martín-Vertedor
432-441
[en]
Determination of the characteristic sensory profiles of Aloreña table-olive
H. Galán-Soldevilla, P. Ruiz Pérez-Cacho, J. A. Hernández Campuzano
442-452