European Journal of Lipid Science and Technology
SCOPUS (2000-2023)SCIE-ISI
1438-9312
1438-7697
Đức
Cơ quản chủ quản: WILEY , Wiley-VCH Verlag
Lĩnh vực:
Industrial and Manufacturing EngineeringBiotechnologyChemistry (miscellaneous)Food Science
Các bài báo tiêu biểu
Castor oil as a renewable resource for the chemical industryAbstract Castor oil is, as many other plant oils, a very valuable renewable resource for the chemical industry. This review article provides an overview on this specialty oil, covering its production and properties. More importantly, the preparation, properties and major application possibilities of chemical derivatives of castor oil are highlighted. Our discussion ... ... hiện toàn bộ
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Palm oil production through sustainable plantationsAbstract The Malaysian oil palm industry is one of the most highly organised sectors of any national agriculture system of the world. Today, though, the focus has shifted to how well agriculture also meets universally accepted standards of sustainability. This paper highlights the development of oil palm cultivation and responsible farming practices in Malaysia, the... ... hiện toàn bộ
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Novel antioxidants in food quality preservation and health promotionAbstract Autoxidation in food and biological systems is responsible for a multitude of adverse effects and implications in human health as well as in food stability and preservation. Antioxidants play a major role in preventing or delaying autoxidation and have attracted much attention as food stabilizers, dietary supplements and natural health products. Both synthe... ... hiện toàn bộ
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Biolubricants: Raw materials, chemical modifications and environmental benefitsAbstract The depletion of the world's crude oil reserve, increasing crude oil prices, and issues related to conservation have brought about renewed interest in the use of bio‐based materials. Emphasis on the development of renewable, biodegradable, and environmentally friendly industrial fluids, such as lubricants, has resulted in the widespread use of natural oils ... ... hiện toàn bộ
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The use of natural and synthetic phospholipids as pharmaceutical excipientsIn pharmaceutical formulations, phospholipids obtained from plant or animal sources and synthetic phospholipids are used. Natural phospholipids are purified from, e.g., soybeans or egg yolk using non‐toxic solvent extraction and chromatographic procedures with low consumption of energy and minimum possible waste. Because of the use of validated purification procedur...
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Effect of fatty acids and tocopherols on the oxidative stability of vegetable oilsAbstract The oxidative stability of vegetable oils is determined by their fatty acid composition and antioxidants, mainly tocopherols but also other non‐saponifiable constituents. The effect of fatty acids on stability depends mainly on their degree of unsaturation and, to a lesser degree, on the position of the unsaturated functions within the triacylglycerol molec... ... hiện toàn bộ
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Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gelIn lipid‐based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel‐like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans‐fat in the US, coupled with the increasing concerns about the...
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Oligomerization of glycerol – a critical reviewAbstract The oligomerization of glycerol to preferentially di‐ and triglycerol is reviewed, with primary focus on the use of heterogeneous acidic and basic catalysts. Low molecular‐weight oligomers have found a wide field of applications in cosmetics, food industry and polymer production. The growing market intensified research work on the selective catalytic oligom... ... hiện toàn bộ
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The supramolecular chemistry of lipid oxidation and antioxidation in bulk oilsThe microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the struct...
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