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

Recently Published Issues

See all

Recently Published Articles

  1. 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

    Thumbnail image of graphical abstract

    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.

  2. 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

    Thumbnail image of graphical abstract

    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.

  3. Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

    Michèle Viau, Claude Genot, Lucie Ribourg and Anne Meynier

    Article first published online: 26 NOV 2015 | DOI: 10.1002/ejlt.201500103

    Thumbnail image of graphical abstract

    MDA, 4-HNE, and 4-HHE were quantified in fresh and oxidized rapeseed, sunflower (S), kiwiseed (K) and tuna oils (T), together with classical (R) markers such as PV or CD. In fresh oils, MDA ranged from 0.6 up to 29 µmol kg−1 oil, whereas 4-HNE and 4-HHE were closed to 1 µmol kg−1 oil whatever the oil, excepted in fresh kiwiseed oil (3.3 µmol kg−1 oil). MDA was the major secondary product in highly oxidized oils except in sunflower oil. Its quantities ranged from 100 µmol kg−1 in sunflower up to 1.1 mmol kg−1 in kiwiseed oil. 4-HNE is the major secondary product in sunflower oil (170 µmol kg−1), while 4-HHE ranged from 120 to 150 µmol kg−1 in n-3 containing oils. The evolution of marker profiles is oil-specific.