European Journal of Lipid Science and Technology

Cover image for Vol. 115 Issue 3

March 2013

Volume 115, Issue 3

Pages 265–376

  1. Cover Picture

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. You have free access to this content
      Eur. J. Lipid Sci. Technol. 3/2013

      Version of Record online: 13 MAR 2013 | DOI: 10.1002/ejlt.201390008

  2. In this issue

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. You have free access to this content
      In this issue

      Version of Record online: 13 MAR 2013 | DOI: 10.1002/ejlt.201390009

  3. Contents

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. You have free access to this content
      Eur. J. Lipid Sci. Technol. 3/2013

      Version of Record online: 13 MAR 2013 | DOI: 10.1002/ejlt.201390010

  4. Editorial

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. You have free access to this content
      EJLST editorial board (pages 265–266)

      Version of Record online: 13 MAR 2013 | DOI: 10.1002/ejlt.201300042

  5. Commentary

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. You have free access to this content
  6. Review Article

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. Lipase-catalyzed interesterification reactions for human milk fat substitutes production: A review (pages 270–285)

      Mohamed M. Soumanou, Marlène Pérignon and Pierre Villeneuve

      Version of Record online: 13 FEB 2013 | DOI: 10.1002/ejlt.201200084

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      Modification of fats and oils using lipase.

  7. Research Articles

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. Influence of precursors on the formation of 3-MCPD and glycidyl esters in a model oil under simulated deodorization conditions (pages 286–294)

      Anne Freudenstein, Julia Weking and Bertrand Matthäus

      Version of Record online: 19 DEC 2012 | DOI: 10.1002/ejlt.201200226

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      DAGs and MAGs and sodium chloride as well as tetra-n-butylammoniumchloride were found to be strong precursors for the formation of 3-MCPD and glycidyl esters, refined lecithin or free fatty acids had no effect, while hydrogen carbonate or sodium carbonate reduced the capability of a model oil to form the esters.

    2. The influence of the type of oil phase on the self-assembly process of γ-oryzanol + β-sitosterol tubules in organogel systems (pages 295–300)

      Hassan Sawalha, Giel Margry, Ruud den Adel, Paul Venema, Arjen Bot, Eckhard Flöter and Erik van der Linden

      Version of Record online: 1 FEB 2013 | DOI: 10.1002/ejlt.201100395

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      SEM micrograph of tubular microstructure of an organogel prepared with 32% (60:40 mixture of oryzanol:sitosterol) in sunflower oil. The self-assembly of sterol monomers into tubules was found to be enthalpy-driven and decreasing polarity of the oil phase promotes the formation of the tubules at higher temperatures and lower structurant concentrations.

    3. Effect of the addition of hardfats on the physical properties of cocoa butter (pages 301–312)

      Ana Paula Badan Ribeiro, Rodrigo Corrêa Basso and Theo Guenter Kieckbusch

      Version of Record online: 16 JAN 2013 | DOI: 10.1002/ejlt.201200170

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      Consistency of CB and mixtures with hardfats expressed as Yield value (gf/cm2), at 30°C. Changes in the consistency of lipid matrices, as a consequence of the incorporation of saturated fatty acids, are due to modifications of the microstructure and the density of the crystal lattice, and they affect the texture and functional properties of fatty bases.

    4. Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions (pages 313–321)

      Tamara Dapčević Hadnađev, Petar Dokić, Veljko Krstonošić and Miroslav Hadnađev

      Version of Record online: 1 FEB 2013 | DOI: 10.1002/ejlt.201100321

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      Emulsification conditions, such as emulsifier (triethanolamine oleate) concentration and homogenization time, greatly affect the influence of oil phase concentration on droplet size distribution of emulsions.

    5. Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC (pages 322–329)

      Luisa Barba, Gianmichele Arrighetti and Sonia Calligaris

      Version of Record online: 27 DEC 2012 | DOI: 10.1002/ejlt.201200259

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      The present research studied the crystallization and melting properties of extra virgin olive oil TAGs by using synchrotron XRD and DSC. The presence of different polymorphs was highlighted. The thermal events were associated to the formation of two different β′ crystals: a triple-chain length (3L) having a c parameter of about 58.38 Å and a quadruple chain length structure (4L) with a c parameter of about 89.99 Å. During heating, polymorphic transformation from β′ to β form was detected.

    6. From coffee industry waste materials to skin-friendly products with improved skin fat levels (pages 330–336)

      Helena Ribeiro, Joana Marto, Sara Raposo, Maria Agapito, Vera Isaac, Bruna G. Chiari, Pedro F. Lisboa, Alexandre Paiva, Susana Barreiros and Pedro Simões

      Version of Record online: 29 JAN 2013 | DOI: 10.1002/ejlt.201200239

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      The use of spent coffee lipid extract in cosmetic industry seems to be a suitable approach to recycle the wastes from coffee industry. Emulsion containing 10% of the lipid fraction of SCG (SpentCofOil cream) presented promising characteristics in the improvement of sebum skin levels with a good acceptance by consumers when compared to an emulsion containing 10% w/w of green coffee oil (GreenCofOil cream) and a placebo without coffee oil (NoCofOil cream).

    7. Detection of adulteration of sesame and peanut oils via volatiles by GC × GC–TOF/MS coupled with principal components analysis and cluster analysis (pages 337–347)

      Fangfang Zhao, Jingkun Liu, Xiupin Wang, Peiwu Li, Wen Zhang and Qi Zhang

      Version of Record online: 17 DEC 2012 | DOI: 10.1002/ejlt.201200133

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      HS coupled with GC × GC–TOF/MS was applied to the determination of the volatile compounds of three pure vegetable oils (sesame oils, peanut oils, and soybean oils) and two adulterated oils (soybean oils adulteration in sesame oils and peanut oils). The PCA and CA were applied to the analysis of the variables data including 31 potential markers (variables) which were the crucial components during the forming process of different vegetable oils flavor. With the proposed method, the minimum adulteration levels of 5 and 10% can be differentiated in the adulteration of peanut oils and sesame oils with soybean oils, respectively.

    8. Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark (pages 348–355)

      Bipin Vaidya and Jong-Bang Eun

      Version of Record online: 21 JAN 2013 | DOI: 10.1002/ejlt.201200288

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      Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark.

    9. The effects of season on fat and fatty acids contents of shrimp and prawn species (pages 356–362)

      Deniz Ayas, Yesim Ozogul and Hatice Yazgan

      Version of Record online: 29 JAN 2013 | DOI: 10.1002/ejlt.201200081

      Thumbnail image of graphical abstract

      Although crustaceans contained low level of lipids, EPA and DHA were found to be high in all species. The proportions of n-3 PUFA were higher in all seasons than those of n-6 PUFA. PUFA/SFA ratios were found to be higher than the recommended value(0.45).

    10. Medium-chain alkyl esters of tyrosol and hydroxytyrosol antioxidants by cuphea oil transesterification (pages 363–371)

      Joseph A. Laszlo, Steven C. Cermak, Kervin O. Evans, David L. Compton, Roque Evangelista and Mark A. Berhow

      Version of Record online: 29 JAN 2013 | DOI: 10.1002/ejlt.201200296

      Thumbnail image of graphical abstract

      Transesterification of olive oil phenols with fatty acids from cuphea oil can occur by using the reaction product to solubilize substrates.

  8. Short Communication

    1. Top of page
    2. Cover Picture
    3. In this issue
    4. Contents
    5. Editorial
    6. Commentary
    7. Review Article
    8. Research Articles
    9. Short Communication
    1. Antioxidant and prooxidant effects of α-tocopherol in a linoleic acid-copper(II)-ascorbate system (pages 372–376)

      Temelkan Bakır, Bilge Yıldoğan Beker, İnci Sönmezoğlu, Filiz İmer and Reşat Apak

      Version of Record online: 16 JAN 2013 | DOI: 10.1002/ejlt.201200124

      Thumbnail image of graphical abstract

      Lipid peroxidation initiated by Cu2+ is retarded by α-tocopherol (α-TocH), and antioxidant activity of α-TocH is restored by ascorbate (AscH).

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