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Vol. 66 No. 4 (2015)
Vol. 66 No. 4 (2015)
DOI:
https://doi.org/10.3989/gya.2015.v66.i4
Published:
2015-12-30
Research
[en]
Minor components of pomace olive oil enhance VLDL-receptor expression in macrophages when treated with postprandial triglyceride-rich lipoproteins
R. Cabello-Moruno, L. Sinausia, E. Montero, K. M. Botham, M. Avella, J. S. Perona
e096
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[en]
Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese
E. Rojas-Nery, N. Güemes-Vera, O. G. Meza-Marquez, A. Totosaus
e097
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[en]
Kinetics of enzymatic hydrolysis of methyl ricinoleate
T. S.V.R. Neeharika, P. Lokesh, K. N. Prasanna Rani, T. Prathap Kumar, R. B.N. Prasad
e098
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[en]
Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives
C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić
e099
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[en]
Advanced olive selections with enhanced quality for minor constituents
L. Velasco, R. De la Rosa, L. León
e100
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[en]
Characteristics and fatty acid composition of milk fat from Saudi Aradi goat
H. M. Sbihi, I. A. Nehdi, C. P. Tan, S. I. Al-Resayes
e101
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[en]
Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium
Á. G. Solaesa, M. T. Sanz, R. Melgosa, S. L. Bucio, S. Beltrán
e102
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[en]
Evaluation of the therapeutic effect of
Nigella sativa
crude oil and its blend with omega-3 fatty acid-rich oils in a modified hepatorenal syndrome model in rats
S. Y. Al-Okbi, D. A. Mohamed, T. E. Hamed, A. E. Edris
e103
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[en]
Synthesis, characterization, stability evaluation and release kinetics of fiber-encapsulated carotene nano-capsules
S. Sen Gupta, M. Ghosh
e104
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[en]
Is the extra virgin olive oil market facing a process of differentiation? A hedonic approach to disentangle the effect of quality attributes
E. R. Cabrera, M. Arriaza, M. Rodríguez-Entrena
e105
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[en]
19
F NMR method for the determination of quality of virgin olive oil
L. L. Zhou, C. Li, X. C. Weng, X. M. Fang, Z. H. Gu
e106
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[en]
Optimization and evaluation of foxtail millet (
Setaria italica
) bran oil by supercritical carbon dioxide extraction
M. Pang, S. J. He, L. L. Cao, S. T. Jiang
e107
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[en]
Volatile compounds in the perirenal fat from calves finished on semiextensive or intensive systems with special emphasis on terpenoids
S. Soto, E. Serrano, M. J. Humada, A. Fernández-Diez, I. Caro, A. Castro, J. Mateo
e108
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Documentation
[es]
Lipids: Nutrition and Health.– Claude Leray.– CRC Press. Taylor and Francis Group. Boca Raton, FL, USA, 2015.– XIII +308 páginas.– ISBN 978-1-4822-4231-7
R. Zamora
e109
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[en]
Erratum
Equipo Editorial
e110
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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Keywords
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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
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Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
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3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
204
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
189
Anisidine value as a measurement of the latent damage of fats
181
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa
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