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Vol. 69 No. 2 (2018)
Vol. 69 No. 2 (2018)
DOI:
https://doi.org/10.3989/gya.2018.v69.i2
Published:
2018-06-30
Research
[en]
Extraction of bacaba (
Oenocarpus bacaba
) oil with supercritical CO
2
: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity
R. H.H. Pinto, C. Sena, O. V. Santos, W. A. da Costa, A. M.C. Rodrigues, R. N. Carvalho Junior
e246
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XML
[en]
Lipase-catalyzed transesterification of epoxidized soybean oil to prepare epoxy methyl esters
W. Liu, F. Duan
e247
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PDF
XML
[en]
Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation
S. Turan, R. Solak, M. Kiralan, M. F. Ramadan
e248
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PDF
XML
[en]
Comparison of
19
F and
1
H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration
X. Y. Jiang, C. Li, Q. Q. Chen, X. C. Weng
e249
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[en]
Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils
A. M. Vidal, S. Alcalá, M. T. Ocaña, A. De Torres, F. Espínola, M. Moya
e250
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[en]
Zero
trans
biscuits with soybean-based fats formulated using an artificial neural network
A. A.T. Penteado, A. C. Nogueira, K. M.B. Gandra, D. Barrera-Arellano, C. J. Steel
e251
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XML
[en]
Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar
‘Roghiani’
from different regions of northern Libya
S. M. Esalami, E. B. Dimic, B. B. Rabrenovic
e252
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XML
[en]
Chemical and structural variations in hazelnut and soybean oils after ozone treatments
H. Uzun, E. G. Kaynak, E. Ibanoglu, S. Ibanoglu
e253
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XML
[en]
Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses
D. Hirigoyen, R. de los Santos, M. F. Calvo, A. González-Revello, M. Constantin
e254
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PDF
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[en]
Physiochemical characteristics, fatty acid profile and tocopherol composition of the oil from
Camellia oleifera
Abel cultivated in Henan, China
J. B. Hu, G. L. Yang
e255
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[en]
Chemical characterization of commercial and single-variety avocado oils
G. D. Fernandes, R. B. Gómez-Coca, M. C. Pérez-Camino, W. Moreda, D. Barrera-Arellano
e256
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[en]
Bioactive compounds and functional potential of pequi (
Caryocar
spp.), a native Brazilian fruit: a review
L. R.O. Torres, F. C. Santana, F. B. Shinagawa, J. Mancini-Filho
e257
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Documentation
[en]
Edible Oil Structuring. Concepts, Methods and Applications.– Ashok R. Patel.– The Royal Society of Chemistry, London, UK, 2018.– XVIII + 336 pages.– ISBN 978-1-78262-829-3.
R. Zamora
e258
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
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
210
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