Vol. 66 No. 2 (2015)

Editorial

• [en] Editorial

  M. Carmen Pérez Camino

  e068

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Research

• [en] Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil

  R. Morales-Medina, P. J. García-Moreno, M. M. Muñío, A. Guadix, E. M. Guadix

  e069

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• [en] Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method

  J. A. Juarez Romero, G. Denoya, G. Polenta

  e070

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• [en] Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

  J. S. Sousa, A. G. Torres, D. M.G. Freire

  e071

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• [en] Effect of temperature on the oxidation of soybean biodiesel

  G. G. Pereira, A. Morales, S. Marmesat, M. V. Ruiz-Méndez, D. Barrera-Arellano, M. C. Dobarganes

  e072

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• [en] Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

  S. Dollah, S. M. Abdulkarim, S. H. Ahmad, A. Khoramnia, H. M. Ghazali

  e073

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• [en] Optimization of supercritical carbon dioxide (CO₂) extraction of sardine (Sardinella lemuru Bleeker) oil using response surface methodology (RSM)

  M. A. Gedi, J. Bakar, A. A. Mariod

  e074

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• [en] Habitat induced mutational effects and fatty acid profile changes in bottom dweller Cirrhinus mrigala inhabitant of river Chenab

  B. Hussain, T. Sultana, S. Sultana, Z. Iqbal, S. Nadeem, S. Mahboob

  e075

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• [en] Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

  J. Segura, N. Ruiz-López, D. Menoyo, M. I. Cambero, C. J. López-Bote

  e076

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• [en] Correlation between lipid and carotenoid synthesis and photosynthetic capacity in Haematococcus pluvialis grown under high light and nitrogen deprivation stress

  C. Liang, Y. Zhai, D. Xu, N. Ye, X. Zhang, Y. Wang, W. Zhang, J. Yu

  e077

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• [en] Determination of pesticide residues in olives by liquid extraction surface analysis followed by liquid chromatography/tandem mass spectrometry

  M. C. Gómez-Almenar, J. A. García-Mesa

  e078

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• [en] Comparative chemistry and biological properties of the solid residues from hydrodistillation of Spanish populations of Rosmarinus officinalis L.

  R. Sánchez-Vioque, M. E. Izquierdo-Melero, M. Polissiou, K. Astraka, Petros A. Tarantilis, D. Herraiz-Peñalver, M. Martín-Bejerano, O. Santana-Méridas

  e079

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• [en] Essential oils from Egyptian aromatic plants as antioxidant and novel anticancer agents in human cancer cell lines

  M. M. Ramadan, M. M. Ali, K. Z. Ghanem, A. H. El-Ghorabe

  e080

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Documentation

• [es] The essence of gastronomy. understanding the flavor of foods and beverages. – CRC Press. – Boca Raton, FL, USA. – XXI + 323 páginas. – ISBN 978-1-4822-1676-9.

  R. Zamora

  e082

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• [en] [es] Reviewers List 2014

  Equipo Editorial

  e081

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