Grasas y aceites

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  Año 2024, Vol. 75, Número 2. Dedicado a: Online first; e561

  • Research

    • Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations

      E. Susamci, O. Tuncay, Harun Bayraktar, S. Önal

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    • Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: quality attributes and storage stability

      B. Parlatır, N. Ş. Üstün, S. Turhan

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    • Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu

      S. Sengupta, J. Bhowal

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    • Exploration of the biochemical composition of Citrus L. seeds for industrial applications

      B. Budianto, A. Suparmi

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    • Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils

      E.S. Karabayır, M. Öğütcü

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    • Extraction of healthy oils from fish viscera by conventional and advanced technologies

      A. Rohim, T. Estiasih, B. Susilo, F.C. Nisa

      • Resumen
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    • The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation

      S. Uğurlu, T. Yücel, İ. Cavidoğlu, E. Bakkalbasi

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    • Detection of coconut oil adulteration with palm oil through NMR spectroscopic method

      M.R. Gokul Raj, M. Priya Rani, K.B. Rameshkumar

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    • Metabolic effects of chia oil in experimental models: a narrative review

      E.R. Leão, S.M.S. Marques, L.C.J. Porto Pimenta, I.C. Castro

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    • New insights into the oil from the seeds of Cerrado passion fruit (Passiflora cincinnata): physicochemical characterization and stability during storage

      R.N.B. Souto, L.A. Borges, M.D. Carvalho, M.G. Teixeira, M.L.P. Oliveira, J.T. Faria, E.E. Nunes, J.P. Lima

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    • Processing practices and quality of crude palm oil produced on a small scale in Valença, Bahia, Brazil

      R.S. Bomfim, J. Velasco, L.A. Cardoso, C.D.F. Ribeiro, L.Q.M. Marinho, P.R. Ribeiro, D. T. de Almeida

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    • Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils

      F. Holgado, M. Martínez Ávila, M. V. Ruíz Méndez, G. Márquez Ruiz

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