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. 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.

  2. 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

  3. Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method

    Grzegorz Dąbrowski, Iwona Konopka, Sylwester Czaplicki and Małgorzata Tańska

    Accepted manuscript online: 18 OCT 2016 05:36AM EST | DOI: 10.1002/ejlt.201600209

  4. Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

    Fabio Valoppi, Sonia Calligaris and Alejandro G. Marangoni

    Accepted manuscript online: 18 OCT 2016 05:36AM EST | DOI: 10.1002/ejlt.201600252

  5. Reducing Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Olive Pomace Oil Using Microwave Pre-heating of Olive Pomace

    S. Sezer Kiralan, Ferruh Erdogdu and Aziz Tekin

    Accepted manuscript online: 17 OCT 2016 04:55AM EST | DOI: 10.1002/ejlt.201600241