Vol 68, No 1 (2017)

DOI: http://dx.doi.org/10.3989/gya.2017.v68.i1

Table of Contents

In Memoriam: Rafael Gutiérrez González-Quijano. Profesor de Investigación del Instituto de la Grasa
Equipo Editorial


Supercritical CO2 extraction of oil and omega-3 concentrate from Sacha inchi (Plukenetia volubilis L.) from Antioquia, Colombia
D. M. Triana-Maldonado, S. A. Torijano-Gutiérrez, C. Giraldo-Estrada
Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils
S. Ok
Modification of olefinic double bonds of unsaturated fatty acids and other vegetable oil derivatives via epoxidation: A review
A. H. Noor Armylisas, M. F. Siti Hazirah, S. K. Yeong, A. H. Hazimah
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils
B. Aydeniz Güneşer, E. Yilmaz
Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil
A. Rękas, A. Siger, M. Wroniak, I. Ścibisz, D. Derewiaka, A. Anders
Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon
N. Tenyang, H. M. Womeni, B. Tiencheu, P. Villeneuve, M. Linder
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid
N. Alavi, M. T. Golmakani
Regarding the rejection performance of a polymeric reverse osmosis membrane for the final purification of two-phase olive mill effluents previously treated by an advanced oxidation process
J. M. Ochando-Pulido, A. Martínez-Férez
Anti-inflammatory activity of two varieties of pumpkin seed oil in an adjuvant arthritis model in rats
S. Y. Al-Okbi, D. A. Mohamed, E. Kandil, M. A. Abo-Zeid, S. E. Mohammed, E. K. Ahmed
Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
N. A.M. Yanty, J. M.N. Marikkar, M. S. Miskandar, F. Van Bockstaele, K. Dewettinck, B. P. Nusantoro
An explanation for the natural de-bittering of Hurma olives during ripening on the tree
E. Susamci, C. Romero, O. Tuncay, M. Brenes
Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system
T. R. Augusto-Obara, F. Pirce, E. Scheuermann, M. H.F. Spoto, T. M.F.S. Vieira
Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil
S. M.A. Elbadawi, E. E.M. Ahmad, A. A. Mariod, B. Mathäus
Informative note: Xylella, the olive grove in risk
J. A. Cayuela Sánchez


The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0
R. Zamora