European Journal of Lipid Science and Technology

Cover image for Vol. 117 Issue 11

Edited By: Uwe T. Bornscheuer

Impact Factor: 1.812

ISI Journal Citation Reports © Ranking: 2014: 43/123 (Food Science & Technology); 54/77 (Nutrition & Dietetics)

Online ISSN: 1438-9312

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Recently Published Articles

  1. A first approach towards the development of geographical origin tracing models for North Moroccan olive oils based on triacylglycerols profiles

    Aadil Bajoub, Santiago Medina-Rodríguez, Elena Hurtado-Fernández, El Amine Ajal, Noureddine Ouazzani, Alberto Fernández-Gutiérrez and Alegría Carrasco-Pancorbo

    Article first published online: 30 NOV 2015 | DOI: 10.1002/ejlt.201500251

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    The triacylglycerols composition of monovarietal Picholine Marocaine olive oils, from seven of the most productive areas in northern Morocco, is established in this study, analyzing 279 olive samples (over two consecutive crop seasons) by high performance liquid chromatography and Chemometrics.

  2. Direct quantitative indices for ripening of olive oil fruits to predict harvest time

    Serena Trapani, Marzia Migliorini, Chiara Cherubini, Lorenzo Cecchi, Valentina Canuti, Giovanna Fia and Bruno Zanoni

    Article first published online: 27 NOV 2015 | DOI: 10.1002/ejlt.201500317

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    An example of combined kinetic trends of the sugar (·····), oil (—), and oleuropein (----) contents to choose the harvesting time of olive oil fruits for Frantoio cultivar on one of the orchards studied.

  3. A comparative study on microstructure, texture, rheology, and crystallization kinetics of palm-based diacylglycerol oils and corresponding palm-based oils

    Yayuan Xu, Changqing Wei, Xiaoqing Zhao, Chen Lu and Cao Dong

    Article first published online: 26 NOV 2015 | DOI: 10.1002/ejlt.201500369

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    Palm based diacylglycerol (P-DAG) oils were produced from palm stearin, palm mid fraction, palm oil, and palm olein. A comprehensive information on solid fat content, crystallization properties, rheology, hardness, and microstructure of P-DAG oils were conducted in comparison with corresponding palm based oils (P-oils). Summarily, substantial differences in these properties of P-DAG oils were detected compared to corresponding P-oils.