Vol 66, No 3 (2015)

Table of Contents


Temperature dependence of refractive index and of electrical impedance of grape seed (Vitis vinifera, Vitis labrusca) oils extracted by Soxhlet and mechanical pressing
D. S. Vieira, M. Menezes, G. Gonçalves, H. Mukai, E. K. Lenzi, N. C. Pereira, P. R.G. Fernandes
Influence of solid loading on D-xylose production through dilute sulphuric acid hydrolysis of olive stones
M. Cuevas, M. Saleh, J. F. García-Martín, S. Sánchez
Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain
J. C. Bada, M. León-Camacho, P. Copovi, L. Alonso
Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon
M. F.G. Santos, R. E. Alves, M. Roca
Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization
L. A. Trujillo-Cayado, A. Natera, M. C. García, J. Muñoz, M. C. Alfaro
Optimization of oligoglycerol fatty acid esters preparation catalyzed by Lipozyme 435
F. L. Wan, Y. L. Teng, Y. Wang, A. J. Li, N. Zhang
A fat quality index (FQI) proposal
J. A. Cobos-Murcia, A. Osorio-Mirón, E. Márquez-López, E. Hernández-Aguilar
Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds
A. Al-Farga, H. Zhang, A. Siddeeg, M. V.M. Chamba, Q. A. Nabil
Characterization of high-oleic peanut natural mutants derived from an intersectional cross
X. Z. Wang, Y. Y. Tang, Q. Wu, Q. X. Sun, Y. Y. Wang, D. Q. Hu, C. T. Wang
Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils
A. Rękas, M. Wroniak, K. Krygier
Isolation and expression analysis of glycerol-3-phosphate acyltransferase genes from peanuts (Arachis hypogaea L.)
X. Chi, Q. Yang, L. Pan, N. Chen, T. Wang, M. Wang, Z. Yang, X. Guan, S. Yu
Characterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by Raman spectroscopy
M. A. Carmona, F. Lafont, C. Jiménez-Sanchidrián, J. R. Ruiz


Cooking as chemical reaction: Culinary science with experiments. – S. Özilgen. – CRC Press. Taylor & Francis group. Boca Raton, FL, USA. 2015. – XV +283 páginas. – ISBN 978-1-4665-5480-1.
F. J. Hidalgo