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Vol. 71 No. 1 (2020)
Vol. 71 No. 1 (2020)
DOI:
https://doi.org/10.3989/gya.2020.v71.i1
Published:
2020-03-30
Research
[en]
Utilization of unsaponifiable matter from rice bran oil fatty acid distillate for preparing an antioxidant-rich oleogel and evaluation of its properties
S. Sahu, M. Ghosh, D. K. Bhattacharyya
a336
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[en]
Linseed oil: Characterization and study of its oxidative degradation
B. M. Berto, R. K.A. Garcia, G. D. Fernandes, D. Barrera-Arellano, G. G. Pereira
e337
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PDF
XML
[en]
Determination of bovine tallow in butter using a comprehensive method
Z. Nilchian, M. R. Ehsani, Z. Piravi-Vanak, H. Bakhoda
e338
HTML
PDF
XML
[en]
Effect of process variables on the yield and quality of jerivá (
Syagrus romanzoffiana
) kernel oil from aqueous extraction
K. T. Magalhães, T. S. Tavares, T. M.C. Gomes, C. A. Nunes
e339
HTML
PDF
XML
[en]
Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (
Sander lucioperca
)
N. Bouriga, S. Bejaoui, B. Jemmali, J. P. Quignard, M. Trabelsi
e340
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XML
[en]
Sulphur doses and application times on yield and oil quality of canola grown in calcareous soil
M. Younis, A. Muhammad, S. Alam, A. Jalal
e341
HTML
PDF
XML
[en]
Nutritional value of fatty acids of the Neotropical freshwater fishes
Prochilodus magdalenae, Pseudoplatystoma magdaleniatum
and
Ageneiosus pardalis
P. M. Márquez-Fernández, E. J. Márquez, O. S. Ruiz-Villadiego, D. M. Márquez-Fernández
e342
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PDF
XML
[en]
Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (
Dipteryx alata
Vog.)
M. L.L. Campidelli, J. D.S. Carneiro, E. C. Souza, M. L. Magalhães, E. E.C. Nunes, P. B. Faria, M. Franco, E. V.B. Vilas Boas
e343
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PDF
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[en]
Waxes used as structuring agents for food organogels: A Review
C. C. Mandu, D. Barrera-Arellano, M. H.A. Santana, G. D. Fernandes
e344
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[en]
Hepatoprotective effect of the unsaponifiable matter from olive, linseed and sesame oils against carbon tetrachloride-induced liver injury in rats
S. M. Galal, M. K.S. Morsi, M. K. Abd El-Rahman, S. K. Darwish, M. A. Katry
e345
HTML
PDF
XML
[en]
Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (
Sesamum indicum
L.)
P. Juvvi, S. Debnath
e346
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PDF
XML
[en]
Biologically active components and health benefits of nettle seed oil
Zh. Y. Petkova, G. A. Antova, M. Y. Angelova-Romova
e347
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PDF
XML
[en]
Effect of ozone treatment on the physical, microbiological and sensorial properties of Spanish-style table olives
F. Öztürk Güngör, Ö. Özdestan Ocak, M. K. Ünal
e348
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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
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
329
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
307
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
298
Shea butter
291
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
248
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
241
Chemical composition of Sacha Inchi (
Plukenetia volubilis
L.) seeds and characteristics of their lipid fraction
214
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
208
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal
205
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
189
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