European Journal of Lipid Science and Technology

Cover image for Vol. 118 Issue 10

Edited By: Uwe T. Bornscheuer

Impact Factor: 1.953

ISI Journal Citation Reports © Ranking: 2015: 42/124 (Food Science & Technology); 53/78 (Nutrition & Dietetics)

Online ISSN: 1438-9312

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Recently Published Articles

  1. Polyunsaturated fatty acid supplements could considerably promote the breeding performance of carp

    Youqing Xu, Weifeng Li and Zhaokun Ding

    Accepted manuscript online: 27 OCT 2016 09:45AM EST | DOI: 10.1002/ejlt.201600183

  2. Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

    Rubén Domínguez, Mirian Pateiro, Paulo Eduardo Sichetti Munekata, Paulo Cezar Bastianello Campagnol and José M. Lorenzo

    Version of Record online: 24 OCT 2016 | DOI: 10.1002/ejlt.201600178

    Thumbnail image of graphical abstract

    The effect of pork backfat replacement by fish oil on chemical composition, nutritional properties, and oxidative stability of liver pâté was studied. Lipid modification of pâté has been shown to be a good strategy to improve their nutritional quality (decrease saturated fats and increase unsaturated fats). However, the high level of polyunsaturation increase lipid oxidation-derived volatiles. Finally, this study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products.

  3. Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality

    Beatriz Almeida, Enrico Valli, Alessandra Bendini and Tullia Gallina Toschi

    Accepted manuscript online: 24 OCT 2016 05:35AM EST | DOI: 10.1002/ejlt.201600230

  4. Rapid and innovative instrumental approaches for quality and authenticity of olive oils

    Enrico Valli, Alessandra Bendini, Annachiara Berardinelli, Luigi Ragni, Bruno Riccò, Marco Grossi and Tullia Gallina Toschi

    Version of Record online: 21 OCT 2016 | DOI: 10.1002/ejlt.201600065

    Thumbnail image of graphical abstract

    Quality analysis of virgin olive oil can be achieved by a set of chemical and sensory determinations. Reference chemical analyses are usually carried out in a laboratory by trained personnel and requires high costs and lengthy times to obtain results. Innovative techniques characterized by high accuracy, short response time, and possibility of in situ analysis to evaluate olive oil quality are reviewed herein. Such techniques can be divided in different groups depending on the principle of the methodology: 1) optical techniques, such as UV-Vis, NIR, MIR, Raman, and fluorescence spectroscopy; 2) electrical techniques, such as electrical impedance spectroscopy, amperometry, and time domain reflectometry; and 3) electronic noses, electronic tongues and other promising approaches, where an array of electrodes or other technical solutions (PTR-MS, FGC E-nose, NMR) are used in conjunction with multivariate data analysis to obtain a chemical fingerprint of the product.

  5. Production and characterization of ice cream with high content in oleic and linoleic fatty acids

    M. Marín-Suárez, P.J. García-Moreno, M. Padial-Domínguez, A. Guadix and E.M. Guadix

    Accepted manuscript online: 20 OCT 2016 05:05AM EST | DOI: 10.1002/ejlt.201600104