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Vol. 65 No. 4 (2014)
Vol. 65 No. 4 (2014)
DOI:
https://doi.org/10.3989/gya.2014.v65.i4
Published:
2014-12-30
Research
[en]
Effect of carvacrol on the oxidative stability of palm oil during frying
T. İnanç, M. Maskan
e042
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[en]
Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions
M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini
e043
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[en]
Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil
M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto
e044
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[en]
Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage
I. García-Márquez, M. Narváez-Rivas, E. Gallardo, J. A. Ordoñez, M. León-Camacho
e045
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[en]
Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils
A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena
e046
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[en]
The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (
Daucus carota
L.)
K. B. Śmigielski, M. Majewska, A. Kunicka-Styczyńska, R. Gruska, Ł. Stańczyk
e047
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[en]
A comparative study of the fatty acid profiles in commercial sheep cheeses
C. Aguilar, P. Toro-Mujica, E. Vargas-Bello-Pérez, R. Vera, C. Ugalde, S. Rodríguez, I. Briones
e048
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[en]
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”
P. Catania, M. Alleri, A. Martorana, L. Settanni, G. Moschetti, M. Vallone
e049
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[en]
A simple method for purification of deodorizer distillate from Indian rice (Oryza Sativa) bran oil and preparation of phytosterols
R. G. Raja Rajan, A. G. Gopala Krishna
e050
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[en]
Relationship structure-antioxidant activity of hindered phenolic compounds
X. C. Weng, Y. Huang
e051
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[en]
The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil
P. Rossi, M. F. Gayol, C. Renaudo, M. C. Pramparo, V. Nepote, N. R. Grosso
e052
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[en]
Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils
A. Chojnacka, W. Gładkowski, G. Kiełbowicz, A. Gliszczyńska, N. Niezgoda, C. Wawrzeńczyk
e053
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Documentation
[en]
The extra-virgin olive oil handbook.- Claudio Peri. – Editorial Wiley Blackwell. – John Wiley & Sons, Ltd. The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK, 2014. – XIII + 366 pages. – ISBN 978-1-118-46045-0
J. M. García
e054
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
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Keywords
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Avocado oil extraction: An industrial experiment
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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
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Shea butter
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Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
275
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
272
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
233
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
230
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
218
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
215
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
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