Vol 67, No 2 (2016)

Table of Contents


Determination of saturated aliphatic hydrocarbons in vegetable oils
R. B. Gómez-Coca, R. Cert, M. C. Pérez-Camino, W. Moreda
Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón
R. Domínguez, P. E. Munekata, A. Cittadini, J. M. Lorenzo
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments
B. Lanza, M. G. Di Serio, L. Di Giacinto
Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology
D. Koçak Yanık, H. Keskin, S. Fadıloğlu, F. Göğüş
Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars
O. Soufi, C. Romero, M. J. Motilva, X. Borrás Gaya, H. Louaileche
Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté
R. Domínguez, R. Agregán, A. Gonçalves, J. M. Lorenzo
n-3 LCPUFA in the reversal of hepatic steatosis: the role of ACOX and CAT-1
G. S. Tapia, D. González-Mañán, A. D’Espessailles, C. G. Dossi
Amazonian Buriti oil: chemical characterization and antioxidant potential
P. Speranza, A. de Oliveira Falcão, J. Alves Macedo, L. H.M. da Silva, A. M. da C. Rodrigues, G. Alves Macedo
Differentiation of partial acylglycerols derived from different animal fats by EA-IRMS and GCMS techniques
A. N. Nina Naquiah, J. M.N. Marikkar, M. Shuhaimi
Olive paste oil content on a dry weight basis (OPDW): an indicator for optimal harvesting time in modern olive orchards
I. Zipori, A. Bustan, Z. Kerem, A. Dag
Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains
N. Ghabbour, Y. Rokni, Z. Lamzira, P. Thonart, N. E. Chihib, C. Peres, A. Asehraou
Reviewers List 2015
Equipo Editorial


Olive and Olive Oil Bioactive Constituents.– D. Boskou, editor.–AOCS Press, Urbana, IL, USA. 2015.– XXIII+397 pages.—ISBN 978-16306741-2.
R. Zamora