Vol 67, No 3 (2016)

DOI: http://dx.doi.org/10.3989/gya.2016.v67.i3


Table of Contents

Research

[en]
Nutritional quality of the seed oil in thirteen Asphodeline species (Xanthorrhoeaceae) from Turkey
G. Zengin, A. Aktumsek, J. Girón-Calle, J. Vioque, C. Megías
e141
[en]
Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid
J. M. Castellano, A. Guinda, L. Macías, J. M. Santos-Lozano, J. Lapetra, M. Rada
e142
[en]
Virgin almond oil: Extraction methods and composition
J. M. Roncero, M. Álvarez-Ortí, A. Pardo-Giménez, R. Gómez, A. Rabadán, J. E. Pardo
e143
[en]
Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition
B. Parczewska-Plesnar, R. Brzozowski, H. Gwardiak, E. Białecka-Florjańczyk, Z. Bujnowski
e144
[en]
Impact of olive oil usage on physical properties of chocolate fillings
J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga
e145
[en]
Culture of microalgae biomass for valorization of table olive processing water
C. G. Contreras, A. Serrano, G. Ruiz-Filippi, R. Borja, F. G. Fermoso
e146
[en]
Recovery of iron after Fenton-like secondary treatment of olive mill wastewater by nano-filtration and low-pressure reverse osmosis membranes
J. M. Ochando-Pulido, M. D. Víctor-Ortega, A. Martínez-Férez
e147
[en]
Fatty acids and astaxanthin composition of two edible native Mexican crayfish Cambarellus (C.) montezumae and Procambarus (M.) bouvieri
G. Coral-Hinostroza, M. Díaz-Martínez, A. Huberman, J. L. Silencio-Barrita
e148
[en]
Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils
M. A. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas
e149
[en]
A novel hybrid catalyst for the esterification of high FFA in Jatropha oil for biodiesel production
M. Mushtaq, I. M. Tan, M. Sagir, M. Suleman Tahir, M. Pervaiz
e150
[en]
Isolation and physico-chemical characterization of Butea parviflora seed oil
S. S. Kaki, T. Jabeen, J. R.C. Reddy, M. Ram Mohan, E. Anjaneyulu, R. B.N. Prasad, B. V.S.K. Rao
e151
[en]
Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel
A. Totosaus, R. Gonzaléz-Gonzaléz, M. Fragoso
e152

Documentation

[en]
Antioxidants in Health and Disease.– A. Zampelas and R. Micha, Eds.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2015.– XX + 320 pages.– ISBN 978-1-4465-8003-9
F. J. Hidalgo
e153
[en]
Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7
R. Zamora
e154
[es]
Microorganismos de los alimentos. 8. Uso de datos para evaluar el control del proceso y la aceptación del producto.– International Commission on Microbiological Specifications for foods. (ICMSF).– Editorial Acribia. Zaragoza
A. Garrido Fernández
e155