European Journal of Lipid Science and Technology

Cover image for Vol. 114 Issue 5

May 2012

Volume 114, Issue 5

Pages 493–611

  1. Cover Picture

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

      Version of Record online: 16 MAY 2012 | DOI: 10.1002/ejlt.201290012

  2. In this issue

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

      Version of Record online: 16 MAY 2012 | DOI: 10.1002/ejlt.201290013

  3. Contents

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

      Version of Record online: 16 MAY 2012 | DOI: 10.1002/ejlt.201290014

  4. Editorial

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

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Research Articles
    7. Short Communications
    1. Fish oil sensory properties can be predicted using key oxidative volatiles (pages 496–503)

      Jenna C. Sullivan and Suzanne M. Budge

      Version of Record online: 22 FEB 2012 | DOI: 10.1002/ejlt.201100330

      Thumbnail image of graphical abstract

      Variation in (a) peroxide and (b) anisidine values of fish oil over time. The level at which samples were rejected by the sensory panel are indicated by the dashed line.

    2. Cis and trans components of lipids: Analysis by 1H NMR and silver shift reagents (pages 504–509)

      Alexia Agiomyrgianaki, Jacqueline Sedman, Frederik R. Van de Voort and Photis Dais

      Version of Record online: 7 FEB 2012 | DOI: 10.1002/ejlt.201100348

      Thumbnail image of graphical abstract

      1H NMR signals of the allylic protons of a mixture 0.2M of methyl oleate and methyl elaidate dissolved in CDCl3 and recorded at different Larmor frequencies. The bottom spectrum was recorded after the addition of 0.1 M AgFOD (silver chelate-to-lipid molar ratio 0.5).

    3. Rapid and direct quantitative analysis of positional fatty acids in triacylglycerols using 13C NMR (pages 510–519)

      Shiou Wah Gouk, Sit Foon Cheng, Augustine Soon Hock Ong and Cheng Hock Chuah

      Version of Record online: 27 DEC 2011 | DOI: 10.1002/ejlt.201100074

      Thumbnail image of graphical abstract

      3D illustration of carbonyl carbons in tripalmitin drawn using Chem3D Ultra 10.0. Carbon-labeled atoms are carbonyl carbons in sn-1, sn-2, or sn-3 position. Hydrogen-labeled atoms are protons located within 5 angstroms from the nearest carbonyl carbons. Total numbers of labeled protons are 29 and 15 for sn-1, 3 and sn-2 positions, respectively.

    4. Simultaneous quantification of serum phytosterols and cholesterol precursors using a simple gas chromatographic method (pages 520–526)

      Guadalupe García-Llatas, Carmen Vidal, Antonio Cilla, Reyes Barberá and María Jesús Lagarda

      Version of Record online: 7 FEB 2012 | DOI: 10.1002/ejlt.201100331

      Thumbnail image of graphical abstract

      Chromatogram obtained by GC-FID showing the sterols of the serum sample. β-Sitosterol, campesterol, desmosterol, lathosterol, cholesterol, and internal standard (IS) are identified.

    5. Red yeast rice-garlic inhibits the markers of differentiation in 3T3-L1 preadipocytes (pages 527–534)

      Hye-Jin Park, Oliver D. Abanto, Chiranjit Ghosh, Seong-Gu Hwang, Dong-Ki Park and In-Sook Kim

      Version of Record online: 12 JAN 2012 | DOI: 10.1002/ejlt.201100253

      Thumbnail image of graphical abstract

      The effects of RYRGE extract on TAG accumulation and glycerol-3-phosphate dehydrogenase (GPDH) activity in 3T3-L1 cells. Preadipocytes were cultured in growth medium until they reached confluence and then quiescent cells were incubated in differentiation medium (DM) and post-DM with 0.0, 0.125, and 0.25 mg/mL RYRGE extract. Photomicrographs showing Oil Red O staining in differentiated adipocytes at day 8 post-induction (magnification: 50x).

    6. Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality (pages 535–541)

      Sara Godena, Alessandra Bendini, Elisa Giambanelli, Lorenzo Cerretani, Damir Ðermić and Edyta Ðermić

      Version of Record online: 1 FEB 2012 | DOI: 10.1002/ejlt.201100277

      Thumbnail image of graphical abstract

      Total phenols in four virgin olive oil samples: two healthy and two infected with CLRV.

    7. Phenolic composition of virgin olive oils from cross breeding segregating populations (pages 542–551)

      Milad El Riachy, Feliciano Priego-Capote, Luis Rallo, María Dolores Luque-de Castro and Lorenzo León

      Version of Record online: 7 FEB 2012 | DOI: 10.1002/ejlt.201100129

      Thumbnail image of graphical abstract

      Distribution of virgin olive oil samples in the axes of the first and second principal components. Arbequina × Arbosana (diamonds), Manzanilla de Sevilla free (squares), Picual × Koroneiki (triangles), Sikitita × Arbosana (circles).

    8. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil (pages 552–557)

      Mustafa Kiralan, Gulcan Ozkan, Fatma Koyluoglu, Hatice Asik Ugurlu, Ali Bayrak and Apostolos Kiritsakis

      Version of Record online: 7 FEB 2012 | DOI: 10.1002/ejlt.201100289

      Thumbnail image of graphical abstract

      Locations of Balikesir, Aydin, Manisa, Antalya and Hatay, where olive samples of the cultivar Gemlik originated.

    9. Evolution of phenols and pigments in extra virgin olive oil from irrigated super-intensive orchard (pages 558–567)

      Marta Benito, José Manuel Lasa, Pilar Gracia, Rosa Oria, María Abenoza and Ana Cristina Sánchez-Gimeno

      Version of Record online: 12 JAN 2012 | DOI: 10.1002/ejlt.201100078

      Thumbnail image of graphical abstract

      Total phenol content of virgin olive oils from Arbequina S5 and N11 varieties across the harvest dates.

    10. The effect of roasting on the chemical composition and oxidative stability of pumpkin oil (pages 568–574)

      Vesna Vujasinovic, Sonja Djilas, Etelka Dimic, Zorica Basic and Olga Radocaj

      Version of Record online: 7 FEB 2012 | DOI: 10.1002/ejlt.201100158

      Thumbnail image of graphical abstract

      Induction period of oil prepared from unroasted and roasted pumpkin seeds.

    11. Lipophilic components in black currant seed and pomace extracts (pages 575–582)

      Gary Dobson, Marie Shrestha, Hauke Hilz, Reijo Karjalainen, Gordon McDougall and Derek Stewart

      Version of Record online: 12 JAN 2012 | DOI: 10.1002/ejlt.201100313

      Thumbnail image of graphical abstract

      Phytosterol compositions of black currant seed oil and pomace extract (mg per 100g of oil).

    12. Wax, policosanol, and long-chain aldehydes of different sugarcane (Saccharum officinarum L.) cultivars (pages 583–591)

      Yonathan Asikin, Makoto Takahashi, Naoto Hirose, De-Xing Hou, Kensaku Takara and Koji Wada

      Version of Record online: 1 FEB 2012 | DOI: 10.1002/ejlt.201100300

      Thumbnail image of graphical abstract

      Representative HPLC chromatogram of the rind of the Ni 15 sugarcane cultivar, obtained using HPLC-ELSD. Peaks: 1 - mixture of aldehyde and sterol ester, 2 - TAG , 3 - acid , 4 - alcohol (policosanol), 5 - sterol.

    13. Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content (pages 592–601)

      Veerle De Graef, Jeroen Vereecken, Kevin W. Smith, Krish Bhaggan and Koen Dewettinck

      Version of Record online: 1 FEB 2012 | DOI: 10.1002/ejlt.201100215

      Thumbnail image of graphical abstract

      Evolution of the microstructure of blend SL (left column) and PL (right column) during storage at 208C: (a,e) directly after crystallization at 208C, (b,f) after 1 day of storage, (c,g) after 1 wk of storage, and (d,h) after 1 month of storage.

  6. Short Communications

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Research Articles
    7. Short Communications
    1. Thermal stability of some flavonoids and phenolic acids in sheep tallow olein (pages 602–606)

      Amir Hosein Elhamirad and Mohammad Hasan Zamanipoor

      Version of Record online: 1 FEB 2012 | DOI: 10.1002/ejlt.201100240

      Thumbnail image of graphical abstract

      Schematic representation of the three-stage fractionation of tallow fat and extraction of tallow olein.

    2. Optimization of solvent extracted melon seed oil using RSM (pages 607–611)

      Rahman Akinoso and Peter Oluwaseyi Oni

      Version of Record online: 22 FEB 2012 | DOI: 10.1002/ejlt.201100231

      Thumbnail image of graphical abstract

      Plot of oil yield against roasting temperature and duration.

SEARCH

SEARCH BY CITATION