European Journal of Lipid Science and Technology

Cover image for Vol. 114 Issue 12

December 2012

Volume 114, Issue 12

Pages 1333–1459

  1. Cover Picture

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Short Communications
    7. Research Articles
    1. You have free access to this content
      Eur. J. Lipid Sci. Technol. 12/2012

      Article first published online: 11 DEC 2012 | DOI: 10.1002/ejlt.201290035

  2. In this issue

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Short Communications
    7. Research Articles
    1. You have free access to this content
      In this issue

      Article first published online: 11 DEC 2012 | DOI: 10.1002/ejlt.201290036

  3. Contents

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Short Communications
    7. Research Articles
    1. You have free access to this content
      Eur. J. Lipid Sci. Technol. 12/2012

      Article first published online: 11 DEC 2012 | DOI: 10.1002/ejlt.201290037

  4. Editorial

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Short Communications
    7. Research Articles
    1. You have free access to this content
      Organic or not organic – that is the question: How the knowledge about the origin of chlorinated compounds can help to reduce formation of 3-MCPD esters (pages 1333–1334)

      Bertrand Matthäus

      Article first published online: 11 DEC 2012 | DOI: 10.1002/ejlt.201200374

      Organic or not organic – That is the question: How the knowledge about the origin of the chlorinated compounds can help to reduce formation of 3-MCPD esters

  5. Short Communications

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Short Communications
    7. Research Articles
    1. Association of total cholesterol/apoB100 with lipid and protein oxidation products in stable angina patients treated with statins (pages 1335–1339)

      Pawel Burchardt, Piotr Tabaczewski, Tomasz Synowiec, Dawid Murawa, Jakub Żurawski, Adam Szczepanik, Agnieszka Banaszak, Anna Pałasz and Henryk Wysocki

      Article first published online: 18 OCT 2012 | DOI: 10.1002/ejlt.201200107

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      Parameters associated with TC/apoB100 in multivariate analysis.

    2. Comparison of catabolism rate of fatty acids to carbon dioxide in mice (pages 1340–1344)

      Ryosuke Shibata, Naohiro Gotoh, Atsushi Kubo, Jota Kanda, Toshiharu Nagai, Hoyo Mizobe, Kazuaki Yoshinaga, Koichi Kojima, Hiroyuki Watanabe and Shun Wada

      Article first published online: 19 NOV 2012 | DOI: 10.1002/ejlt.201200164

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      Changes in the Δ13C of expired CO2 from mice after administration of emulsified TAG binding 13C-labeled fatty acids. These results suggest that the odd-numbered fatty acids lack beta-oxidizability in mice.

    3. Soybean oil-based shape-memory polyurethanes: Synthesis and characterization (pages 1345–1351)

      Shida Miao, Ping Wang, Zhiguo Su, Youyan Liu and Songping Zhang

      Article first published online: 29 OCT 2012 | DOI: 10.1002/ejlt.201200219

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      Using annually renewable plant oil as feedstock, a series of soybean oil-based polyurethanes were synthesized through a mild chemoenzymatic synthetic route. A good shape recovery property were observed for the prepared polymurehnases that can restore from temporary spiral shapes to permanent linear shapes within short time at room temperature.

    4. Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions (pages 1352–1357)

      Maria Manuela Camino Feltes, Pierre Villeneuve, Bruno Baréa, Débora de Oliveira and Jorge Luiz Ninow

      Article first published online: 29 OCT 2012 | DOI: 10.1002/ejlt.201200065

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      TLC plate of samples from reaction media containing the following substrates (spots from left to right): (1) Glycerol and fish oil after 48 h (control); (2) Glycerol and Tween 85 after 2 h with C. antarctica B lipase; (3) Glycerol and Tween 85 after 62 h without enzyme (blank); (4) Water and Tween 85 after 2 h with C. antarctica B lipase; (5) Glycerol, fish oil and Tween 85 after 2 h with C. antarctica B lipase; (6) Glycerol, fish oil and Tween 85 after 62 h under nitrogen with C. antarctica B lipase; (7) Glycerol, fish oil and Tween 85 after 62 h under nitrogen without enzyme (blank). Standards: Tween 85, Oleic acid, Monoolein, Dioolein, Triolein, Ethyl oleate, Glycerol.

    5. LC–MSMS analysis of acetamiprid residue in crude palm oil (pages 1358–1361)

      Chee Beng Yeoh and Chiew Let Chong

      Article first published online: 29 OCT 2012 | DOI: 10.1002/ejlt.201200094

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      Clean-up of vegetable oil samples in acetamiprid analysis.

  6. Research Articles

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Short Communications
    7. Research Articles
    1. Bleaching augments lipid peroxidation products in pistachio oil and its cytotoxicity (pages 1362–1372)

      Kenneth Racicot, Andrew Craven and C.-Y. Oliver Chen

      Article first published online: 19 NOV 2012 | DOI: 10.1002/ejlt.201100403

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      Bleaching has been applied to whiten nut shells of pistachios for antifungal and cosmetic purposes. However, the bleaching treatments, particularly with ferrous ions, blemished the appearance of pistachio nutmeat, destructed nutrients, increased generation of lipid peroxidation products, and produced cyotoxic products that attenuate health benefits of pistachios.

    2. Effect of classic sterilization on lipid oxidation in model liquid milk-based infant and follow-on formulas (pages 1373–1380)

      Carmen García-Martínez, Francisca Holgado, Joaquín Velasco and Gloria Márquez-Ruiz

      Article first published online: 29 OCT 2012 | DOI: 10.1002/ejlt.201200156

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      Levels did not change after preparation of follow-on formulas (formulas with 4:1 sodium caseinate-to whey protein ratio) even with iron/ascorbate added. In contrast, tocopherols significantly decreased after preparation of infant formulas (formulas with 1:4 sodium caseinate-to whey protein ratio) and the loss was much more pronounced after preparation of protein-free formulas (formulas without proteins and Tween-20 added).

    3. Stabilization of meat suspensions by organogelation: A rheological approach (pages 1381–1389)

      Francesca R. Lupi, Domenico Gabriele, Noemi Baldino, Lucia Seta, Bruno de Cindio and Carlo De Rose

      Article first published online: 19 OCT 2012 | DOI: 10.1002/ejlt.201200212

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      Rheological parameter A (i.e., complex modulus at 1 Hz) for different samples before and after a forced destabilization by centrifugation. Samples S1 and S2 are raw materials in their actual form and ground, respectively; S3 is the current unstable product; S4-S6 are the samples stabilized through a 3D network obtained by organogelator addition.

    4. The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate (pages 1390–1399)

      Nassim Raoufi, Mostafa Mazaheri Tehrani, Reza Farhoosh and Shiva Golmohammadzadeh

      Article first published online: 18 OCT 2012 | DOI: 10.1002/ejlt.201100408

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      Effect of increasing PGPR and water contents on the hardness of milk chocolate. Different lower-case letters denote significant differences from the control (p < 0.05).

    5. Chemical and sensorial changes of Croatian monovarietal olive oils during ripening (pages 1400–1408)

      Karolina Brkić Bubola, Olivera Koprivnjak, Barbara Sladonja, Dubravka Škevin and Ivana Belobrajić

      Article first published online: 31 AUG 2012 | DOI: 10.1002/ejlt.201200121

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      Sensorial profile of Buža and Črna cultivars virgin olive oils during ripening. Oil samples obtained from G-green, P-purple and B-black fruits.

    6. Piedmont olive oils: Compositional characterization and discrimination from oils from other regions (pages 1409–1416)

      Costanza Aghemo, Andrea Albertino, Roberto Gobetto, Carola Lussiana, Antonino De Maria and Deborah Isocrono

      Article first published online: 14 SEP 2012 | DOI: 10.1002/ejlt.201100244

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      Piedmont olive oils were characterized, for the first time, in terms of their fatty acid profile and compared to other oils from five Italian regions. All analyzed samples can be categorized as virgin olive oil extra quality according to the oleic/linoleic ratio. By means of 1H NMR, this research provides information on geographical origin of the olive oils of Northern Italian regions with respect to Central and Southern regions.

    7. Specific procedure for analysing steryl glucosides in olive oil (pages 1417–1426)

      Raquel B. Gómez-Coca, María del Carmen Pérez-Camino and Wenceslao Moreda

      Article first published online: 29 OCT 2012 | DOI: 10.1002/ejlt.201200181

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      Steryl glucosides in olive oil – and other edible oils – isolated as intact molecules by SPE and analysed by GC: (i) CSG, (ii) SSG, (iii) BSSG, and (iv) AvSG.

    8. Effect of the extraction solvent polarity on the sesame seeds oil composition (pages 1427–1438)

      Rachid Tir, Paresh C. Dutta and Ahmed Yacine Badjah-Hadj-Ahmed

      Article first published online: 29 OCT 2012 | DOI: 10.1002/ejlt.201200129

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      Sesame seed oil yield and fatty acid composition (%) extracted with different solvents. This figure shows the influence of extracting solvent on oil yield as well as on the main eight fatty acids identified in sesame seed oil.

    9. Rhodium-catalyzed hydroformylation of unsaturated fatty esters in aqueous media assisted by activated carbon (pages 1439–1446)

      Jérôme Boulanger, Anne Ponchel, Hervé Bricout, Frédéric Hapiot and Eric Monflier

      Article first published online: 14 SEP 2012 | DOI: 10.1002/ejlt.201200146

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      Activated carbons can be used as mass transfer additives to promote the rhodium-catalyzed hydroformylation of methyl oleate and other unsaturated olefins.

    10. Synthesis of new polyester polyols from epoxidized vegetable oils and biobased acids (pages 1447–1459)

      Sylvain Caillol, Myriam Desroches, Gilles Boutevin, Cédric Loubat, Rémi Auvergne and Bernard Boutevin

      Article first published online: 18 OCT 2012 | DOI: 10.1002/ejlt.201200199

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      Fully biobased polyols were synthesized from reaction between epoxidized soybean oil and lactic, glycolic, or acetic acids. Synthesized polyols were formulated with isocyanate to yield partially biobased polyurethanes. Thermal and mechanical properties of obtained materials showed that synthesized polyols lead to rigid and brittle material with Young moduli higher than 900 N/mm2 at RT and with Tg values around 50°C.

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