Grasas y aceites

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  Año 2021, Vol. 72, Número 2 (April-June)

  • Research

    • The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

      Y. Ucar, Y. Özogul, F. Ozogul, Mustafa Durmus, A.R. Kösker, Esmeray Kuley Boga

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    • Lipid composition of different parts of Cape gooseberry (Physalis peruviana L.) fruit and valorization of seed and peel waste

      V. Popova, Zh.Y. Petkova, T. Ivanova, M. Stoyanova, N. Mazova, A. Stoyanova

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    • Chemical compositon, antibacterial and antioxidant activities of Cnidium silaifolium ssp. orientale (Boiss.) Tutin essential oils

      A.E. Karadağ, B. Demirci, Ö. Çeçen, F. Tosun, F. Demirci

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    • Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?

      J. M. Castellano, Javier S. Perona

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    • Application of mixed starter culture for table olive production

      Z.Ş. Erdemir Tıraş, Hatice Kalkan

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    • Effects of different baking techniques on the quality of walnut and its oil

      B.K. Niu, T. M. Olajide, H.A. Liu, H. Pasdar, X. C. Weng

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    • Inoculation with acetic acid bacteria improves the quality of natural green table olives

      M. Mounir, J. Hammoucha, O. Taleb, M. Afechtal, A. Hamouda, M. Ismaili Alaoui

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    • Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining

      E. Hernández Aguilar, M. Díaz Martínez, K. Pérez

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    • Passion fruit seed oil: extraction and subsequent transesterification reaction

      T.B. Massa, I.J. Iwassa, N. Stevanato, V.A.S. Garcia, C. Silva

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    • Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water

      A.H. Kori, S.A. Mahesar, S.T.H. Sherazi, U.A. Khatri, Z.H. Laghari, T. Panhwar

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    • Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties

      V.B. Vujasinović, M.M. Bjelica, S.C. Čorbo, S.B. Dimić, B. B. Rabrenovic

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    • Physicochemical properties of red palm oil extruded potato and sweet potato snacks

      Y.Y. Liu, T. M. Olajide, M. Sun, M. Ji, J.H. Yoong, X. C. Weng

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  • Informative Note

    • Informative Note: Captive fatty acids of fresh olive oils?

      José Antonio Cayuela Sánchez

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