1863-5377/asset/2472_left.gif?v=1&s=8aea3824bd464572f251cac3623f8ebd1f566207)
Lipid Technology
Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
1863-5377/asset/cover.gif?v=1&s=90ed1951cf91c350fea896c86121a94038a016ec "Cover image for Lipid Technology")
Edited By: Frank D. Gunstone, Michael Eskin
Online ISSN: 1863-5377
Recently Published Issues
Current Issue:May 2013
Volume 25, Issue 5
Volume 25, Issue 4
Volume 25, Issue 3
Volume 25, Issue 2
Volume 25, Issue 1
Recent Highlights
1863-5377/asset/homepages/packaging.jpg?v=1&s=cd9e259c36ede1382d004eaa4f70442fbfe7d929)
© Gunnar Assmy - Fotolia.com
This Feature by Goddard, McClements and Decker covers the advances in food formulations including the use of additives and food microstructuring. In addition, the concept of active packaging in which metal ions, which can promote oxidative degradation, are removed by the packaging materials themselves is introduced.
http://doi.wiley.com/10.1002/lite.201200242
Edible oleogels in food products
Organogelators have the ability to structure vegetable oils. The resultant gels retain the fatty acid profile of the vegetable oil, yet provide solid-like properties that can successfully replace saturated fats in a variety of food products. Furthermore, organogel technology can be used for the controlled or delayed release of nutraceuticals and pharmaceuticals.
http://doi.wiley.com/10.1002/lite.201200205
New natural antioxidants for protecting omega-3 rich products
1863-5377/asset/homepages/potato.jpg?v=1&s=c0477a2670edcbf94aa5036e59d33a1260d1eca2)
© Picture Partners - Fotolia.com
Long-chain n-3 PUFA are vital for a wide range of biological functions and are implicated in the prevention of numerous diseases. However, these fatty acids are highly susceptible to oxidation. New natural antioxidants from yoghurt, potato peel, fish protein hydrolysates and seaweed able to protect highly unsaturated fish oil from oxidation are described in a Feature article by Farvin and Jacobsen.
http://doi.wiley.com/10.1002/lite.201200177
Most downloaded in 2012
Søren K. Jensen
Improved Bligh and Dyer extraction procedure
DOI:10.1002/lite.200800074
Gerhard Knothe
Will biodiesel derived from algal oils live up to its promise? A fuel property assessment
DOI:10.1002/lite.201100151
Xiaohua Kong, Tolibjon S. Omonov, Jonathan M. Curtis
The development of canola oil based bio-resins
DOI:10.1002/lite.201200167
Terri A. Stortz, Alexander K. Zetzl, Shai Barbut, Andrea Cattaruzza, Alejandro G. Marangoni
Edible oleogels in food products to help maximize health benefits and improve nutritional profiles
DOI:10.1002/lite.201200205
Ab Gapor Md Top
Production and utilization of palm fatty acid distillate (PFAD)
DOI:10.1002/lite.200900070
Colin Ratledge, Zvi Cohen
Microbial and algal oils: Do they have a future for biodiesel or as commodity oils?
DOI:10.1002/lite.200800044
Liuping Fan, N.A. Michael Eskin
Frying oil use in China
DOI:10.1002/lite.201200199
Jeff S. Volek, Brittanie M. Volk, Stephen D. Phinney
The twisted tale of saturated fat
DOI:10.1002/lite.201200189
Jackson O. Lay Jr., Jennifer Gidden, Rohana Liyanage, Beth Emerson, Bill Durham
Rapid characterization of lipids by MALDI MS. Part 1: Bacterial taxonomy and analysis of food oils
DOI:10.1002/lite.201100162
K. H. Sabeena Farvin, Charlotte Jacobsen
New natural antioxidants for protecting omega-3 rich products
DOI:10.1002/lite.201200177
Seraphim Papanikolaou, George Aggelis
Biotechnological valorization of biodiesel derived glycerol waste through production of single cell oil and citric acid by Yarrowia lipolytica
DOI:10.1002/lite.200900017
Marie-Josée Dumont, Suresh S. Narine
Characterization of soapstock and deodorizer distillates of vegetable oils using gas chromatography
DOI:10.1002/lite.200800032
John Stanley
Does fish oil prevent cardiac arrhythmias?
DOI:10.1002/lite.201200166
Zul Ilham, Shiro Saka
Production of biodiesel with glycerol carbonate by non-catalytic supercritical dimethyl carbonate
DOI:10.1002/lite.201100076
Karel Hrncirik
Stability of fat-soluble vitamins and PUFA in simulated shallow-frying
DOI:10.1002/lite.201000018
Conferences 2013
Foodomics
1863-5377/asset/homepages/Foodomics_Web_Banner_230x100.jpg?v=1&s=ac7810c9a567ddd999b752a9a4707001448fbc73)
Compositional Analysis in Lipids
20-21 June 2013 in Ghent, Belgium1863-5377/asset/homepages/Compositional-Analysis_120x60.gif?v=1&s=63baeddcee847f1718b1a28718b849e03564489f)
Physical Principles of Lipids in Food Products and Health
5-6 September 2013 in Leeds, UK1863-5377/asset/homepages/Lipids-in-Food_white_120x60.gif?v=1&s=bae792c0c62e9b832a32811bfacac6ee30055f87)
Affiliated with
1863-5377/asset/mysocietylogo.gif?v=1&s=8995c47608c81f841b0b57a6a905f4434303ec58)