Vol 67, No 2 (2016)


Table of Contents

Research

[en]
Determination of saturated aliphatic hydrocarbons in vegetable oils
R. B. Gómez-Coca, R. Cert, M. C. Pérez-Camino, W. Moreda
e127
[en]
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
e128
[en]
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
e129
[en]
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
e130
[en]
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
e131
[en]
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
e132
[en]
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
e133
[en]
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
e134
[en]
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
e135
[en]
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
e136
[en]
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
e137
[en]
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
e138
[en]
Reviewers List 2015
Equipo Editorial
e139

Documentation

[en]
Olive and Olive Oil Bioactive Constituents.– D. Boskou, editor.–AOCS Press, Urbana, IL, USA. 2015.– XXIII+397 pages.—ISBN 978-16306741-2.
R. Zamora
e140