Vol 66, No 4 (2015)

Table of Contents


Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins
R. Cabello-Moruno, L. Sinausia, E. Montero, K. M. Botham, M. Avella, J. S. Perona
Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese
E. Rojas-Nery, N. Güemes-Vera, O. G. Meza-Marquez, A. Totosaus
Kinetics of enzymatic hydrolysis of methyl ricinoleate
T. S.V.R. Neeharika, P. Lokesh, K. N. Prasanna Rani, T. Prathap Kumar, R. B.N. Prasad
Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives
C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić
Advanced olive selections with enhanced quality for minor constituents
L. Velasco, R. De la Rosa, L. León
Characteristics and fatty acid composition of milk fat from Saudi Aradi goat
H. M. Sbihi, I. A. Nehdi, C. P. Tan, S. I. Al-Resayes
Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium
Á. G. Solaesa, M. T. Sanz, R. Melgosa, S. L. Bucio, S. Beltrán
Evaluation of the therapeutic effect of Nigella sativa crude oil and its blend with omega-3 fatty acid-rich oils in a modified hepatorenal syndrome model in rats
S. Y. Al-Okbi, D. A. Mohamed, T. E. Hamed, A. E. Edris
Synthesis, characterization, stability evaluation and release kinetics of fiber-encapsulated carotene nano-capsules
S. Sen Gupta, M. Ghosh
Is the extra virgin olive oil market facing a process of differentiation? A hedonic approach to disentangle the effect of quality attributes
E. R. Cabrera, M. Arriaza, M. Rodríguez-Entrena
19F NMR method for the determination of quality of virgin olive oil
L. L. Zhou, C. Li, X. C. Weng, X. M. Fang, Z. H. Gu
Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction
M. Pang, S. J. He, L. L. Cao, S. T. Jiang
Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids
S. Soto, E. Serrano, M. J. Humada, A. Fernández-Diez, I. Caro, A. Castro, J. Mateo


Lipids: Nutrition and Health.– Claude Leray.– CRC Press. Taylor and Francis Group. Boca Raton, FL, USA, 2015.– XIII +308 páginas.– ISBN 978-1-4822-4231-7
R. Zamora
Equipo Editorial