European Journal of Lipid Science and Technology
Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Edited By: Uwe T. Bornscheuer
Impact Factor: 2.266
ISI Journal Citation Reports © Ranking: 2012: 31/124 (Food Science & Technology); 33/76 (Nutrition & Dietetics)
Online ISSN: 1438-9312
Novel sources of omega-3 for food and feed
This Special Collection features papers from covering novel sources of omega-3 based on the presentations from the meeting organized jointly by the Nordic Lipidforum and Marine lipids division of EuroFedLipid, held in Copenhagen in November 2012.
|Generating omega-3 rich olive oil by cross breeding|
Yasin Ozdemir et al.
In this short communication, Ozdemir et al. report the characteristics of 14 olive genotypes coming from four different crosses aiming to generate oils rich in omega-3.
|Docosahexaenoic acid from algal oil|
Connye N. Kuratko, Norman Salem Jr.
The review by Kuratko and Salem focuses on the production of docosahexaenoic acid in algae.
|Discarded species in the west Mediterranean sea as sources of omega-3 PUFAl|
Pedro J. García-Moreno et al.
The research paper by García-Moreno et al. shows that five discarded fish species have potential as commercial sources of omega-3 for the food industry.
Image by U.S. National Oceanic and
|Tissue distribution of selected MicroRNA in Atlantic salmon|
Sofia Trattner and AnnaLotta Schiller Vestergren
This study provides information on endogenous control genes and identifies tissue specific expression of miRNAs in Atlantic salmon.
Image by Dr. Wayne Trivelpiece,
U.S. National Oceanic and Atmospheric
|Investigation of oxidative degradation and non-enzymatic browning reactions in krill and fish oils|
B.R. Thomsen et al.
Here the authors investigated the oxidation progress and pathways of krill and fish oil during 21 days of incubation at 40 °C. The results also indictated that classical methods for measuring oxidative deterioration of lipids are not useful for krill oil.
|The impact of organic plant ingredients in the diet of Rainbow trout on the muscle composition and oxidative stability|
C.P. Baron et al.
Replacing marine ingredients by organic plant ingredients in the diet of rainbow trout is feasible and it impacts the fatty acid profile and oxidative stability of the fish muscle.