Vol 68, No 1 (2017)

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


Table of Contents

[es]
In Memoriam: Rafael Gutiérrez González-Quijano. Profesor de Investigación del Instituto de la Grasa
Equipo Editorial
e171

Research

[en]
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
e172
[en]
Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils
S. Ok
e173
[en]
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
e174
[en]
Effects of microwave roasting on the yield and composition of cold pressed orange seed oils
B. Aydeniz Güneşer, E. Yilmaz
e175
[en]
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
e176
[en]
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
e177
[en]
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid
N. Alavi, M. T. Golmakani
e178
[en]
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
e179
[en]
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
e180
[en]
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
e181
[en]
An explanation for the natural de-bittering of Hurma olives during ripening on the tree
E. Susamci, C. Romero, O. Tuncay, M. Brenes
e182
[en]
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
e183
[en]
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
e184
[en]
Informative note: Xylella, the olive grove in risk
J. A. Cayuela Sánchez
e185

Documentation

[en]
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
e186