Vol. 68 No. 4 (2017)

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

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• [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

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• [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

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• [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

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• [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

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• [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

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• [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

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• [en] Oxidation kinetics of hazelnut oil treated with ozone

  H. Uzun, E. Ibanoglu

  e222

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• [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

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• [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

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• [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

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• [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

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• [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

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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

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• [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

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• [en] Erratum

  Equipo Editorial

  e229

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