The European Journal of Lipid Science and Technology is an innovative resource for lipids and oils research.

With a major focus on health-related topics with applied aspects, the journal also addresses food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics.

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RESEARCH ARTICLE
Open access

Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol‐rich extract

  •  8 May 2024

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Graphical Abstract: The scheme shows that the preparation of the proposed functional oils complies with the principles of circular economy. In this process, the exploitation of different secondary products of the olive oil industry and the usage of immobilized enzymes are highlighted.

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Cover Picture: Eur. J. Lipid Sci. Technol. 5/2024

  •  3 May 2024

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Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).

Contents
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Contents: Eur. J. Lipid Sci. Technol. 5/2024

  •  3 May 2024
REVIEW ARTICLE

Contribution of olive endogenous enzymes activities on virgin olive oil phenolic profile

  •  23 April 2024

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Graphical Abstract: Several factors, among them olive cultivar, olive ripening degree, olive storage conditions, and the VOO extraction process, have an impact on olive endogenous enzyme activities. The latter contributes to VOO phenolic profile and therefore to its quality.

RESEARCH ARTICLE

Ouratea sp. and Virola surinamensis seed fats as new sources of lipids: Composition, physicochemical characterization, bioactive potential, and cytotoxicity

  •  17 April 2024

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Bati (Ouratea sp.) and ucuuba (Virola surinamensis) seed fats are promising raw materials for industries. The lipid samples presented antioxidant activity, inhibition of α-amylase, and showed no toxicity in vitro.

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Open access

The use of natural and synthetic phospholipids as pharmaceutical excipients

  •  1088-1107
  •  25 August 2014

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For selection of phospholipid excipients for pharmaceutical formulations, natural phospholipids are preferred compared to synthetic phospholipids because they are available at large scale with reproducible quality at lower costs of goods. They are well accepted by regulatory authorities and are produced using less chemicals and solvents at higher yields. In order to avoid scale up problems during pharmaceutical development and production, natural phospholipid excipients instead of synthetic phospholipids should be selected whenever possible.

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