Vol. 67 No. 3 (2016)

DOI: https://doi.org/10.3989/gya.2016.v67.i3

Published: 2016-09-30

Research

[en] Nutritional quality of the seed oil in thirteen Asphodeline species (Xanthorrhoeaceae) from Turkey

G. Zengin, A. Aktumsek, J. Girón-Calle, J. Vioque, C. Megías

e141
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[en] Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid

J. M. Castellano, A. Guinda, L. Macías, J. M. Santos-Lozano, J. Lapetra, M. Rada

e142
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[en] Virgin almond oil: Extraction methods and composition

J. M. Roncero, M. Álvarez-Ortí, A. Pardo-Giménez, R. Gómez, A. Rabadán, J. E. Pardo

e143
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[en] Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition

B. Parczewska-Plesnar, R. Brzozowski, H. Gwardiak, E. Białecka-Florjańczyk, Z. Bujnowski

e144
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[en] Impact of olive oil usage on physical properties of chocolate fillings

J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga

e145
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[en] Culture of microalgae biomass for valorization of table olive processing water

C. G. Contreras, A. Serrano, G. Ruiz-Filippi, R. Borja, F. G. Fermoso

e146
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[en] Recovery of iron after Fenton-like secondary treatment of olive mill wastewater by nano-filtration and low-pressure reverse osmosis membranes

J. M. Ochando-Pulido, M. D. Víctor-Ortega, A. Martínez-Férez

e147
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[en] Fatty acids and astaxanthin composition of two edible native Mexican crayfish Cambarellus (C.) montezumae and Procambarus (M.) bouvieri

G. Coral-Hinostroza, M. Díaz-Martínez, A. Huberman, J. L. Silencio-Barrita

e148
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[en] Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils

M. A. Bootello, R. Garcés, E. Martínez-Force, J. J. Salas

e149
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[en] A novel hybrid catalyst for the esterification of high FFA in Jatropha oil for biodiesel production

M. Mushtaq, I. M. Tan, M. Sagir, M. Suleman Tahir, M. Pervaiz

e150
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[en] Isolation and physico-chemical characterization of Butea parviflora seed oil

S. S. Kaki, T. Jabeen, J. R.C. Reddy, M. Ram Mohan, E. Anjaneyulu, R. B.N. Prasad, B. V.S.K. Rao

e151
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[en] Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

A. Totosaus, R. Gonzaléz-Gonzaléz, M. Fragoso

e152
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Vol. 67 No. 3 (2016)

Research

[en] Nutritional quality of the seed oil in thirteen Asphodeline species (Xanthorrhoeaceae) from Turkey

[en] Free radical scavenging and α-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid

[en] Virgin almond oil: Extraction methods and composition

[en] Wheat germ oil extracted by supercritical carbon dioxide with ethanol: Fatty acid composition

[en] Impact of olive oil usage on physical properties of chocolate fillings

[en] Culture of microalgae biomass for valorization of table olive processing water

[en] Recovery of iron after Fenton-like secondary treatment of olive mill wastewater by nano-filtration and low-pressure reverse osmosis membranes

[en] Fatty acids and astaxanthin composition of two edible native Mexican crayfish Cambarellus (C.) montezumae and Procambarus (M.) bouvieri

[en] Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils

[en] A novel hybrid catalyst for the esterification of high FFA in Jatropha oil for biodiesel production

[en] Isolation and physico-chemical characterization of Butea parviflora seed oil

[en] Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

Documentation

[en] Antioxidants in Health and Disease.– A. Zampelas and R. Micha, Eds.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2015.– XX + 320 pages.– ISBN 978-1-4465-8003-9

[en] Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7

[es] Microorganismos de los alimentos. 8. Uso de datos para evaluar el control del proceso y la aceptación del producto.– International Commission on Microbiological Specifications for foods. (ICMSF).– Editorial Acribia. Zaragoza

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