Vol 68, No 4 (2017)

https://doi.org/10.3989/gya.2017.v68.i4


Table of Contents

Research

[en]
Effects of nitrogen fertilization and nitrification inhibitor product on vegetative growth, production and oil quality in ‘Arbequina’ hedgerow and ‘Picual’ vase-trained orchards
A. Centeno, J. M. García, M. Gómez-del-Campo
e215
[en]
Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality
M. L. Martínez, M. G. Bordón, R. M. Bodoira, M. C. Penci, P. D. Ribotta, D. M. Maestri
e216
[en]
Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat
K. R.R. Godoi, R. C. Basso, M. H.M. Buscato, L. P. Cardoso, T. G. Kieckbusch, A. P.B. Ribeiro
e217
[en]
Chemical composition and oxidative stability of jussara (Euterpe edulis M.) oil extracted by cold and hot mechanical pressing
A. L.A. da Cunha, S. P. Freitas, R. L.O. Godoy, L. M.C. Cabral, R. V. Tonon
e218
[en]
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
R. Aparicio-Ruiz, N. Tena, I. Romero, R. Aparicio, D. L. García-González, M. T. Morales
e219
[en]
Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil
M. L.F. Freitas, R. C. Chisté, T. C. Polachini, L. A.C.Z. Sardella, C. P.M. Aranha, A. P.B. Ribeiro, V. R. Nicoletti
e220
[en]
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
B. P. Nusantoro, N. A.M. Yanty, D. Van de Walle, C. Hidayat, S. Danthine, K. Dewettinck
e221
[en]
Oxidation kinetics of hazelnut oil treated with ozone
H. Uzun, E. Ibanoglu
e222
[en]
Frying performance of two virgin oils from Cornicabra olives with different ripeness indices
R. Olivero-David, C. Mena, F. J. Sánchez-Muniz, M. Á. Pérez-Jiménez, F. Holgado, S. Bastida, J. Velasco
e223
[en]
Optimization of methanol crystallization for highly efficient separation of palmitic acid from palm fatty acid mixture using response surface methodology
A. A.W. Japir, J. Salimon, D. Derawi, B. H. Yahaya, M. S.M. Jamil, M. R. Yusop
e224
[en]
Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds
A. Rękas, M. Wroniak, A. Siger, I. Ścibisz
e225
[en]
Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality
L. Marchetti, L. Romero, S. C. Andrés, A. N. Califano
e226
[en]
Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil
H. A. Sulaiman, E. E.M. Ahmad, AA. Mariod, B. Mathäus, M. Salaheldeen
e227

Documentation

[en]
Food. The Chemistry of its Components, 6th edition. – T. Coultate.– The Royal Society of Chemistry, Cambridge, UK, 2016.– XX + 599 pages.– ISBN 978-1-84973-880-4
R. Zamora
e228
[en]
Fennemas’s Food Chemistry. Fifth Edition.– S. Damodaran and K. L. Parkin.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2017.– XVI + 1107 pages.– ISBN 978-1-4822-4361-1
F. J. Hidalgo
e230
[en]
Erratum
Equipo Editorial
e229