European Journal of Lipid Science and Technology
© WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Edited By: Uwe T. Bornscheuer
Impact Factor: 1.953
ISI Journal Citation Reports © Ranking: 2015: 42/125 (Food Science & Technology); 53/80 (Nutrition & Dietetics)
Online ISSN: 1438-9312
ro Fed Lipid Highlights 2013
|Regulation and enhancement of lipid accumulation in oil crops: The use of metabolic control analysis for informed genetic manipulation|
Harwood, J.L. et al.
Because of finite agricultural land, the best way to increase availability of plant oils is by improving productivity. To do this requires a knowledge of metabolism and its regulation. Various methods have been used to provide information but only systems biology can yield quantitative data about complete metabolic pathways. We have used metabolic control analysis to provide information about major oil crops such as oilseed rape, oil palm, olive, and soybean. Such knowledge has then been used in informed genetic manipulation for crop improvement.
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|Biotechnology for the functional improvement of cereal-based materials enriched with PUFA and pigments|
Certik, M. et al.
Biotechnological techniques based on solid state fermentation (SSF) and genetic engineering have been developed to naturally prepare functional cereals enriched with PUFAs and carotenoids. SSF represents a promising approach where the selected fungi (Zygomycetes) effectively utilize and transform raw cereal substrates to cereal-based bioproducts containing high amounts of valuable PUFAs and carotenoids.
|External factors affecting polymorphic crystallization of lipids|
Sato, K. et al.
This paper reviews the factors affecting fat crystallisation. This is a must-read article for all lipid chemists!
|Misdescription of edible oils: flowcharts of analytical choices in a forensic view|
Toschi, T.G.. et al.
The present review addresses the problem of authenticity and misdescriptions of the oils through analytical schemes that can be followed and then used in a forensic view, to provide clues or evidence of fraud. It mentions official methods, known and innovative approaches, from chromatographic or derived methods to spectrometric, spectroscopic, DNA-based, thermogravimetric and calorimetric procedures for discriminating genuine from defrauded olive and seed oils.
|What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements|
Aldai, N. et al.
With the decline of dietary trans fatty acids (TFA) derived from partial oil hydrogenation, the interest is focused on the remaining sources of dietary TFA such as ruminant fats, deodorized oils, frying oils, and synthetic conjugated fatty acids supplements. Nutritional assessment of individual TFA isomers is needed for labeling purposes and accurate TFA definitions, and new analytical methods need to be established to resolve desirable and undesirable TFA. This information can then be used to construct a database and as basis for meaningful recommendations. In this paper Aldai and colleagues review the classifications of TFA, variations in bio- and industrial syntheses of TFA from different sources, analytical difficulties and concerns related to the current trans fat policies