European Journal of Lipid Science and Technology latest publications titles and abstracts. Syndicated by Neurobiology of Lipids, www.neurobiologyoflipids.org . Presently, EJLST is not an Open Access publication. Other lipid journals, such as NoL and LHD pioneer Open Access publishing in the field of lipids, and are listed at www.doaj.org, the Directory of Open Access Journalshttp://dx.doi.org/10.1002%2F%28ISSN%291438-9312John Wiley & Sons, IncenCopyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim1438-76971438-93122010-08-01T00:00:00August 20101128819927europeanjournaloflipidsciencetechnologyhttp://feedburner.google.comSubscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with FeedLoungeSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with Live.comSubscribe with Excite MIXSubscribe with Yourminis.comSubscribe with Attensa for OutlookSubscribe with WebwagSubscribe with netomat HubSubscribe with Daily RotationSubscribe with Podcast ReadySubscribe with FlurrySubscribe with ParticlsAdd to Any Feed ReaderSubscribe with fwickiEuropean Journal of Lipid Science and Technology Latest Content syndicated by Neurobiology of Lipids. Visit www.neurobiologyoflipids.org for original NoL content, other collections, and morehttp://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/klB3yx0zjwQ/10.1002%2Fejlt.201000069HNP-1 involved in different oxidation mechanisms in human endothelial cellsDu FenPing LingyanHe ChunyanYu HongCao JiaWu Junzhu2010-09-02T00:00:00-05:00doi:10.1002/ejlt.201000069John Wiley & Sons, Inc.10.1002/ejlt.201000069http://dx.doi.org/10.1002%2Fejlt.201000069Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000069http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/t-If2dI45VM/10.1002%2Fejlt.201000387Intravenous bufadienolides-loaded lipid microsphere for improving chemical stabilityYan WengFang LiWei ChenYuqiang MiaoXing Tang2010-08-26T00:00:00-05:00doi:10.1002/ejlt.201000387John Wiley & Sons, Inc.10.1002/ejlt.201000387http://dx.doi.org/10.1002%2Fejlt.201000387Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000387http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/8cz5vLvvO5Q/10.1002%2Fejlt.200900295Antimicrobial properties of 1-monoacylglycerols prepared from undecanoic (C11:0) and undecenoic (C11:1) acidMagda DoleẑalováRahula JaniŝHana SvobodováVêra KaŝpárkováPetr HumpolícekJirí Krejcí2010-08-23T00:00:00-05:00doi:10.1002/ejlt.200900295John Wiley & Sons, Inc.10.1002/ejlt.200900295http://dx.doi.org/10.1002%2Fejlt.200900295Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900295http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/RhTLekD5rGQ/10.1002%2Fejlt.200900297Influence of dietary fat on renal function, lipid profile, sex hormones and electrolyte balance in ratsManal K Abdel-Rahman2010-08-23T00:00:00-05:00doi:10.1002/ejlt.200900297John Wiley & Sons, Inc.10.1002/ejlt.200900297http://dx.doi.org/10.1002%2Fejlt.200900297Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900297http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/Yh7YdOkg4jg/10.1002%2Fejlt.201000053Quality differences between pre-pressed and solvent extracted rapeseed oilV. Van Hoed (Vera Van Hoed)C. Ben Ali (Cyrine Ben Ali)M. Slah (Méjri Slah)R. Verhé (Roland Verhé)2010-08-23T00:00:00-05:00doi:10.1002/ejlt.201000053John Wiley & Sons, Inc.10.1002/ejlt.201000053http://dx.doi.org/10.1002%2Fejlt.201000053Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000053http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/kkBsnw_TgmY/10.1002%2Fejlt.201000392Characterization of the effects of β-Carotene on the thermal oxidation of Triacylglycerols using HPLC-ESI-MSAlam ZebMichael Murkovic2010-08-23T00:00:00-05:00doi:10.1002/ejlt.201000392John Wiley & Sons, Inc.10.1002/ejlt.201000392http://dx.doi.org/10.1002%2Fejlt.201000392Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000392http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/2rYgC_P9_Zw/10.1002%2Fejlt.201000041Enzymatic epoxidation of soybean oil methyl esters in the presence of free fatty acidsHao LuShangde SunBiYangMaYang2010-08-20T00:00:00-05:00doi:10.1002/ejlt.201000041John Wiley & Sons, Inc.10.1002/ejlt.201000041http://dx.doi.org/10.1002%2Fejlt.201000041Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000041http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/zeqh48s1Ps4/10.1002%2Fejlt.201000356Minor polar components analysis in olive oil by Fourier transformed infrared spectroscopy Lorenzo CerretaniAngela GiulianiRubén M. MaggioAlessandra BendiniTullia Gallina ToschiAngelo Cichelli2010-08-20T00:00:00-05:00doi:10.1002/ejlt.201000356John Wiley & Sons, Inc.10.1002/ejlt.201000356http://dx.doi.org/10.1002%2Fejlt.201000356Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000356http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/Q6A9xAKMnC8/10.1002%2Fejlt.200900238Cholesterol Oxides Content In Selected Animal Products Determined by GC-MSD. DerewiakaM. Obiedzinski2010-08-20T00:00:00-05:00doi:10.1002/ejlt.200900238John Wiley & Sons, Inc.10.1002/ejlt.200900238http://dx.doi.org/10.1002%2Fejlt.200900238Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900238http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/Q2gOsqiTgG8/10.1002%2Fejlt.201000360Conjugated linoleic acid-producing enzymes: A bioinformatics studyJamshid FarmaniMohammad SafariFarzin RoohvandSeyyed Hadi RazaviMohammad Reza AghasadeghiHassan Noorbazargan2010-08-20T00:00:00-05:00doi:10.1002/ejlt.201000360John Wiley & Sons, Inc.10.1002/ejlt.201000360http://dx.doi.org/10.1002%2Fejlt.201000360Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000360http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/oMPIdtQRxAk/10.1002%2Fejlt.201000101Neutral Lipids in NSL and SL extracts from Portuguese Sourdough Bread, using NP-HPLC-ELSDJoão M. RochaPaavo J. KaloF. Xavier Malcata2010-08-20T00:00:00-05:00doi:10.1002/ejlt.201000101John Wiley & Sons, Inc.10.1002/ejlt.201000101http://dx.doi.org/10.1002%2Fejlt.201000101Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000101http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/7ADeMjPa0vQ/10.1002%2Fejlt.201000320Enzymatic degumming, a reviewAlbert J. Dijkstra2010-08-03T00:00:00-05:00doi:10.1002/ejlt.201000320John Wiley & Sons, Inc.10.1002/ejlt.201000320http://dx.doi.org/10.1002%2Fejlt.201000320Review Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000320http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/XSqY-Kkbf3A/10.1002%2Fejlt.201000368Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plantsÂngela S.F. FernandesLillian BarrosAna Maria CarvalhoIsabel C.F.R. Ferreira2010-08-03T00:00:00-05:00doi:10.1002/ejlt.201000368John Wiley & Sons, Inc.10.1002/ejlt.201000368http://dx.doi.org/10.1002%2Fejlt.201000368Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000368http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/EMiqnZlLRpQ/10.1002%2Fejlt.201000056Optimization of the Abencor system to extract olive oil from irrigated orchardsEric Ben-DavidZohar KeremIsaac ZiporiSebastian WeissbeinLoai BasheerAmnon BustanArnon Dag2010-08-03T00:00:00-05:00doi:10.1002/ejlt.201000056John Wiley & Sons, Inc.10.1002/ejlt.201000056http://dx.doi.org/10.1002%2Fejlt.201000056Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000056http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/LY__uCdEFWc/10.1002%2Fejlt.200900256Rhamnolipids production by non-Pseudomonas aeruginosaJeiry ToribioAna E. EscalanteGloria Soberón-Chávez2010-07-20T00:00:00-05:00doi:10.1002/ejlt.200900256John Wiley & Sons, Inc.10.1002/ejlt.200900256http://dx.doi.org/10.1002%2Fejlt.200900256Review Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900256http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/aryjR-kkuXA/10.1002%2Fejlt.201000104Supplies of vegetable oils for non-food purposesFrank D. Gunstone2010-07-20T00:00:00-05:00doi:10.1002/ejlt.201000104John Wiley & Sons, Inc.10.1002/ejlt.201000104http://dx.doi.org/10.1002%2Fejlt.201000104Review Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000104http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/b6F2TlOqtVM/10.1002%2Fejlt.200900264Stabilizing flaxseed oil with individual antioxidants and their mixturesKhamis Ali OmarLiang ShanYan Ling WangXingguo Wang2010-08-24T00:00:00-05:00doi:10.1002/ejlt.200900264John Wiley & Sons, Inc.10.1002/ejlt.200900264http://dx.doi.org/10.1002%2Fejlt.200900264Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900264http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/uPUT80G7scU/10.1002%2Fejlt.201000046Fish oil – from the bad and the ugly to the precious and goodMichael Bockisch2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000046John Wiley & Sons, Inc.10.1002/ejlt.201000046http://dx.doi.org/10.1002%2Fejlt.201000046Review Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000046http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/pnoUl3W9qsc/10.1002%2Fejlt.201000298Dynamics of oil quality parameters changes related to olive fruit fly attackOlivera KoprivnjakIvana DminićUrška KosićValerija MajetićSara GodenaVasilij Valenčič2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000298John Wiley & Sons, Inc.10.1002/ejlt.201000298http://dx.doi.org/10.1002%2Fejlt.201000298Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000298http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/kQRjlcY3TBg/10.1002%2Fejlt.201000045Oxygenated metabolites of polyunsaturated fatty acids: Formation and function in blood and vascular cellsMichel Lagarde2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000045John Wiley & Sons, Inc.10.1002/ejlt.201000045http://dx.doi.org/10.1002%2Fejlt.201000045Review Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000045http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/XdxPDWClHi8/10.1002%2Fejlt.201000016Characterization of palm kernel oil, palm stearin, and palm olein blends in isosolid diagramsSheng-Li ZhouFu-Qing ZhangQing-Zhe JinYuan-Fa LiuLiang ShanTing ZhangXiao-Qiang ZouXing-Guo Wang2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000016John Wiley & Sons, Inc.10.1002/ejlt.201000016http://dx.doi.org/10.1002%2Fejlt.201000016Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000016http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/C3osYzKUfLg/10.1002%2Fejlt.201000082Postprandial lipemic response to alpha-linolenic acid rich oil, butter, and olive oilJulia SvenssonAnna RosenquistPatrick AdlercreutzÅke NilssonLena Ohlsson2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000082John Wiley & Sons, Inc.10.1002/ejlt.201000082http://dx.doi.org/10.1002%2Fejlt.201000082Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000082http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/4ryADb_HrrE/10.1002%2Fejlt.201000043Characterization of olive fruit microflora and its effect on olive oil volatile compounds biogenesisStylianos FakasIo KefalogianniAnna MakriGeorgia TsoumpeliGeorgia RouniChryssavgi GardeliSeraphim PapanikolaouGeorge Aggelis2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000043John Wiley & Sons, Inc.10.1002/ejlt.201000043http://dx.doi.org/10.1002%2Fejlt.201000043Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000043http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/CeNf3dFLPTw/10.1002%2Fejlt.200900288Influence of emulsifier type on lipid oxidation in fish oil-enriched light mayonnaiseAnn-Dorit Moltke SørensenNina Skall NielsenGrethe HyldigCharlotte Jacobsen2010-01-01T00:00:00-05:00doi:10.1002/ejlt.200900288John Wiley & Sons, Inc.10.1002/ejlt.200900288http://dx.doi.org/10.1002%2Fejlt.200900288Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900288http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/Jfcj2dfpTKg/10.1002%2Fejlt.201000027Commercial sugars as substrates for lipid accumulation in Cunninghamella echinulata and Mortierella isabellina fungiAfroditi ChatzifragkouStylianos FakasMaria Galiotou-PanayotouMichael KomaitisGeorge AggelisSeraphim Papanikolaou2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000027John Wiley & Sons, Inc.10.1002/ejlt.201000027http://dx.doi.org/10.1002%2Fejlt.201000027Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000027http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/DuUhd77I8hY/10.1002%2Fejlt.201000009Enzymatic enrichment of omega-3 polyunsaturated fatty acids in Nile perch (Lates niloticus) viscera oilBetty MbatiaPatrick AdlercreutzFrancis MulaaBo Mattiasson2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000009John Wiley & Sons, Inc.10.1002/ejlt.201000009http://dx.doi.org/10.1002%2Fejlt.201000009Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000009http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/OMv5yDZhRxQ/10.1002%2Fejlt.200900287Thermally oxidized palm olein exposure increases triglyceride polymer levels in rat small intestineRaul Olivero DavidMaría José González-MuñozJuana BenedíSara BastidaFrancisco J. Sánchez-Muniz2010-01-01T00:00:00-05:00doi:10.1002/ejlt.200900287John Wiley & Sons, Inc.10.1002/ejlt.200900287http://dx.doi.org/10.1002%2Fejlt.200900287Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900287http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/NlwjlMOXm5g/10.1002%2Fejlt.201000018Analysis of mitochondria by capillary electrophoresis: cardiolipin levels decrease in response to carbonyl cyanide 4-(trifluoromethoxy) phenylhydrazoneWenfeng ZhaoWaisum OYingsing FungMay Puilai Cheung2010-01-01T00:00:00-05:00doi:10.1002/ejlt.201000018John Wiley & Sons, Inc.10.1002/ejlt.201000018http://dx.doi.org/10.1002%2Fejlt.201000018Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201000018http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/haAlck7ufWw/10.1002%2Fejlt.200900240Linseed oil inclusion in sea bream diets: Effect on fatty acid composition during ice storagePedro L. CastroMaría J. CaballeroRafael MillánRafael GinésDaniel MonteroMarisol Izquierdo2010-01-01T00:00:00-05:00doi:10.1002/ejlt.200900240John Wiley & Sons, Inc.10.1002/ejlt.200900240http://dx.doi.org/10.1002%2Fejlt.200900240Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900240http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/wc-ya_-TpEA/10.1002%2Fejlt.200900204Effect of feeding and genotype on the lipid profile of organic chicken meatFederico SirriCesare CastelliniAlessandra RoncaratiAchille FranchiniAdele Meluzzi2010-01-01T00:00:00-05:00doi:10.1002/ejlt.200900204John Wiley & Sons, Inc.10.1002/ejlt.200900204http://dx.doi.org/10.1002%2Fejlt.200900204Research Articlen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.200900204http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/iFQJJB2jtZ8/10.1002%2Fejlt.201090014Eur. J. Lipid Sci. Technol. 8/20102010-08-01T00:00:00-05:00doi:10.1002/ejlt.201090014John Wiley & Sons, Inc.10.1002/ejlt.201090014http://dx.doi.org/10.1002%2Fejlt.201090014Cover Picturen/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201090014http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/wVm4xcQn9fU/10.1002%2Fejlt.201090015Eur. J. Lipid Sci. Technol. 8/20102010-08-01T00:00:00-05:00doi:10.1002/ejlt.201090015John Wiley & Sons, Inc.10.1002/ejlt.201090015http://dx.doi.org/10.1002%2Fejlt.201090015Contentsn/an/a ]]>http://dx.doi.org/10.1002%2Fejlt.201090015http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/5GVy3GGH1m8/10.1002%2Fejlt.201000401Oxysterols: Swiss army knife in a cell's toolboxEmma De Fabiani2010-08-01T00:00:00-05:00doi:10.1002/ejlt.201000401John Wiley & Sons, Inc.10.1002/ejlt.201000401http://dx.doi.org/10.1002%2Fejlt.201000401Editorial819820 ]]>http://dx.doi.org/10.1002%2Fejlt.201000401http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/ewtmABd85sM/10.1002%2Fejlt.200900247Effect of carnitine on serum cholesterol of alcoholic cardiomyopathy dogsLin YuanWei-Min LiLing JingLi-Jun Zhou2010-08-01T00:00:00-05:00doi:10.1002/ejlt.200900247John Wiley & Sons, Inc.10.1002/ejlt.200900247http://dx.doi.org/10.1002%2Fejlt.200900247Research Article821827 ]]>Carnitine is known to be essential for metabolism regulation in some heart diseases such as coronary heart disease. We evaluated the effect of carnitine and valsartan on alcoholic cardiomyopathy (ACM); surprisingly, it was found that carnitine leads to variations in serum lipids. The results of our study, supported by cardiac function assessment, LVW/BW ratio, hematoxylin and eosin staining, and electron microscopic morphology, not only demonstrated the validity of our ACM model but also addressed the therapeutic benefits of carnitine and valsartan in antagonizing ACM development. The alcohol group displayed a high LVEDd and low EF and FS, indicating both heart failure and cardiac remodeling. Compared with the alcohol and alcohol/valsartan groups, the concentration of serum cholesterol in the alcohol/carnitine group was significantly increased between baseline and 6 months. The body weights of dogs from the alcohol group slowly increased between baseline and 6 months, although the LV weight increased quickly. The results suggest that both carnitine and valsartan have a favorable effect on ACM. However, the fact that carnitine could increase the serum cholesterol level should lead to caution in the treatment of ACM patients who are suffering from coronary disease in the meantime.http://dx.doi.org/10.1002%2Fejlt.200900247http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/lhQ6btykUog/10.1002%2Fejlt.201000022PFG-NMR on W1/O/W2-emulsions: Evidence for molecular exchange between water phasesXiangzhen GuanKidist HailuGisela GuthausenFrederik WolfRichard BernewitzHeike P. Schuchmann2010-08-01T00:00:00-05:00doi:10.1002/ejlt.201000022John Wiley & Sons, Inc.10.1002/ejlt.201000022http://dx.doi.org/10.1002%2Fejlt.201000022Research Article828837 ]]>A major question in the investigation of multiple emulsions of WOW-type is that of stability and ripening, which is often reflected in the droplet-size distribution (DSD). The DSD is an important parameter for judging product properties. Instability in multiple emulsions is often linked to molecular exchange between inner and outer water phases (W1, W2), which has to be taken into account. For example, coalescence phenomena and Ostwald ripening affect microscopic and/or macroscopic stability and therefore the multi-dispersity of an emulsion. This is especially important as the inner compartment can act for encapsulating active agents. NMR investigations on emulsions are mainly based on the analysis of diffusion properties of molecules in the different compartments. For determination of the DSD of the inner and outer droplets, it is crucial to know the physical effects influencing the NMR-signal. Depending on these effects, the NMR data are analyzed by different models, depending for example on the occurrence and time scale of molecular exchange between the phases. They are shown to yield correct DSDs. Evidence for the effect of diffusion between phases is given by using the phenomenon of driven diffusion, which allows a direct detection of the exchange by NMR. The exchange is confirmed by confocal laser scanning microscopy.http://dx.doi.org/10.1002%2Fejlt.201000022http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/UTlh91LWuxU/10.1002%2Fejlt.201000020Imaging technique for quantification of oil palm fruit ripeness and oil contentYew Ai TanKum Wan LowChak Khiam LeeKum Sang Low2010-08-01T00:00:00-05:00doi:10.1002/ejlt.201000020John Wiley & Sons, Inc.10.1002/ejlt.201000020http://dx.doi.org/10.1002%2Fejlt.201000020Research Article838843 ]]>We investigated a non-destructive technique for measuring the colour of oil palm fruit (Elaeis guineensis) bunches at different stages of maturity and correlating the colour data with the oil content in the fruit bunch. A digital red, green and blue (RGB) camera was used to capture the image of palm fruits and hue histograms were then constructed from mathematically transformed RGB data. The dominant hue peaks were then correlated to the oil content of fresh fruit bunches (FFBs). The study showed that the results obtained were influenced by FFB that possessed different expressions of colour changes during the ripening process. The results obtained from colour image analyses were not satisfactory – the correlation between hue peak and FFB oil content was r = 0.7933. However, when FFB having the same ripening patterns were analysed, the correlation was very much improved with r = 0.9519. Thus, statistical evaluation showed that the digital imaging technique for determining FFB oil content can be successfully used on a homogeneous population of palms that display similar change of colour during the ripening process.Practical applications: The ability to correctly identify physiological maturity and harvest maturity of palm fruits by phenological characteristics will ensure timely harvest to avoid cutting of either under- and over-ripe fruits. The Malaysian Palm Oil Board [MPOB] 1 has published an oil palm fruit grading manual outlining 16 classifications for grading FFB ripeness and quality. However, the FFB grading methods are still very subjective, i.e. depend on the judgement, experience and skill of a person. In addition, the methods do not provide quantitative information about the oil in the FFB. The method reported in this paper allows for rapid screening of FFB ripeness, and relate it to oil content in the FFB and accordingly the amount of oil that can be extracted from a consignment of FFB. Since it only takes a few seconds to capture signals, the system could be incorporated for on-line monitoring of FFB ripeness and oil content thereof.http://dx.doi.org/10.1002%2Fejlt.201000020http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/xsSZ9P4qLBI/10.1002%2Fejlt.201000064Analysis of triacylglycerols in refined edible oils by isocratic HPLC-ESI-MSAlam ZebMichael Murkovic2010-08-01T00:00:00-05:00doi:10.1002/ejlt.201000064John Wiley & Sons, Inc.10.1002/ejlt.201000064http://dx.doi.org/10.1002%2Fejlt.201000064Research Article844851 ]]>A simple, fast and reproducible reversed-phase high performance liquid chromatography (HPLC) method coupled to electrospray ionization mass spectrometry (ESI-MS) for the analysis of triacylglycerols (TAGs) species in the commercial edible oils has been developed. The TAGs species were separated using isocratic 18% isopropanol in methanol and a Phenomenex C18 column. The ESI-MS conditions were optimized using flow injection analysis of standard TAG. Fifteen, fourteen, and sixteen TAGs were separated and identified in corn oil, rapeseed oil, and sunflower oil, respectively. The presence of intense protonated molecular (M + H+), ammonium (M + ${\rm NH}_{4}^{ + } $), and sodium (M + Na+) adducts ions and their respective diacylglycerols ions in the ESI-MS spectra showed correct identification of TAGs. Some minor potassium adducts (M + K+) were also found. In addition, the identity of the fatty acid, position of each fatty acid, and the location of the double bond in the fatty acid moiety were explained. It was found that this isocratic method is useful for fast screening and identification of triacylglycerols in lipids.http://dx.doi.org/10.1002%2Fejlt.201000064http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/gqZv0-qBzZc/10.1002%2Fejlt.201000059Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive qualityPatricia CalvoTeresa HernándezMercedes LozanoDavid González-Gómez2010-08-01T00:00:00-05:00doi:10.1002/ejlt.201000059John Wiley & Sons, Inc.10.1002/ejlt.201000059http://dx.doi.org/10.1002%2Fejlt.201000059Research Article852858 ]]>Encapsulation is a process by which small particles of core products are packaged within a wall material to form microcapsules. One common technique to produce encapsulated products is spray-drying which involves the conversion of liquid oils in the form of an emulsion into dry powders. Emulsification conditions, wall components, and spray-drying parameters have been optimized for the microencapsulation of different extra-virgin olive oils. To achieve this goal, the influences of emulsion conditions have been evaluated for different wall components such as proteins (sodium caseinate and gelatin), hydrocolloids (Arabic gum), and hydrolyzed starches (starch, lactose, and maltodextrin). In addition, for each of the tested conditions the ratio of wall solid-to-oil and spray-drying parameters were as well optimized.The microencapsulation effectiveness was determined based on process yield and the ratio between free and encapsulated oil (microencapsulation efficiency). Highest encapsulation yields were achieved when gelatin, Arabic gum and maltodextrin and sodium caseinate and maltodextrin were used as encapsulation agents and the ratio of wall solid-to-oil was 1:4 and 1:2, respectively. Under these conditions, 53% of oil was encapsulated. The influence of olive oil quality in the microencapsulation process was evaluated in terms of fatty acids profile alteration after the microencapsulation process.http://dx.doi.org/10.1002%2Fejlt.201000059http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/HCpBvw6lnTw/10.1002%2Fejlt.201000076Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurtersGonzalo Delgado-PandoSusana CofradesClaudia Ruiz-CapillasFrancisco Jiménez-Colmenero2010-08-01T00:00:00-05:00doi:10.1002/ejlt.201000076John Wiley & Sons, Inc.10.1002/ejlt.201000076http://dx.doi.org/10.1002%2Fejlt.201000076Research Article859870 ]]>Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI) and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Composition (proximate analysis and fatty acid profile), sensory analysis and technological (processing and purge losses, texture and colour) properties of frankfurters were analysed as affected by the type of oil-in-water emulsion and by chilling storage (2°C, 41 days). Frankfurters produced with oil combinations had lower levels of saturated fatty acids (SFA, 19.3%), similar levels of MUFA (46.9%) and higher levels of PUFA (33.6%) than control frankfurters (all pork fat) (39.3, 49.5 and 10.6%, respectively). PUFA/SFA and n-6/n-3 PUFA ratios in control sample were 0.27 and 9.27; in reformulated frankfurters the PUFA/SFA ratio was higher (1.7) and the n-6/n-3 PUFA ratio was lower (0.47). In general, frankfurters had good fat and water binding properties. Colour parameters were affected by formulation and storage time. Compared to control sample, frankfurters made with oil-in-water emulsions had higher (p<0.05) hardness, springiness and chewiness values. Emulsified oil stabilizing systems did not affect sensory characteristics of frankfurters, and all products were judged as acceptable.http://dx.doi.org/10.1002%2Fejlt.201000076http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/-MF2CfcDcZw/10.1002%2Fejlt.200900257Frying stability of canola oil in presence of pumpkin seed and olive oilsAshraf Gohari ArdabiliReza FarhooshMohammad Hossein Haddad Khodaparast2010-08-01T00:00:00-05:00doi:10.1002/ejlt.200900257John Wiley & Sons, Inc.10.1002/ejlt.200900257http://dx.doi.org/10.1002%2Fejlt.200900257Research Article871877 ]]>Frying performance of canola oil (CO) was investigated in the presence of 5, 10, and 15% levels of virgin olive oil (VOO) and pumpkin seed oil (PSO) during frying of potatoes at 180°C. Acid value, carbonyl value, total polar compounds content, and total tocopherols content of the oil samples were determined during the frying process. VOO and PSO addition improved the frying stability of the CO. Frying performance of the CO increased more in the presence of PSO than in the presence of the VOO. The PSO levels higher than 5% exerted pro-oxidant effects, indicating the necessity of investigation at lower levels. The better antioxidative effect of PSO was attributed to its probably different phenolic composition.http://dx.doi.org/10.1002%2Fejlt.200900257http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/9qGcH0uPp4w/10.1002%2Fejlt.200900243Oxidative stability and acceptability of camelina oil blended with selected fish oilsDeirdre Ní EidhinDavid O'Beirne2010-08-01T00:00:00-05:00doi:10.1002/ejlt.200900243John Wiley & Sons, Inc.10.1002/ejlt.200900243http://dx.doi.org/10.1002%2Fejlt.200900243Research Article878886 ]]>The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, ‘omega-3’ fish oil and salmon oil as indicated by predominantly lower ρ-anisidine (AV), thiobarbituric acid reactive substances (TBARS) and conjugated triene levels (CT) during storage at 60 °C for 20 days (p < 0.05). Peroxide values (PV) were similar for all oils until Day 13 when values for camelina oil were higher. Values for blends of the fish oils (50, 25, 15, 5%) with camelina oil were generally between those of their respective bulk oils indicating a dilution effect. Camelina oil had a similar odour score (p < 0.05) to sunflower oil (9.2 and 9.6, respectively) indicating, as expected, an absence of fishy odours. In comparison, the fish oils had lower scores of 6.1 to 6.6 (p < 0.05) indicating mild to moderate fishy odours. Odour scores were improved at the 25% fish oil levels (p < 0.05) and were not different to camelina oil at the 15 or 5% levels (p < 0.05).Practical applications: Camelina oil is a potentially important functional food ingredient providing beneficial n-3 PUFA. Oil extracted from Camelina sativa seeds contains greater than 50% polyunsaturated fatty acids of which 35-40% is α-linolenic acid (C18:3ω3, ALA), an essential omega-3 fatty acid 1. While EPA and DHA from fish oils are more potent nutritionally, they are less stable than ALA. This work evaluated innovative blends of fish oil with camelina oil for stability and acceptability. The results demonstrate that there is potential for use of blends of camelina oil with fish oils in food products, as the results show some benefits in terms of reduction of fishy odours. Such information could be valuable in relation to formulation of food products containing high levels of n-3 PUFA from both plant and fish sources.http://dx.doi.org/10.1002%2Fejlt.200900243http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/-r8tmaHkQKY/10.1002%2Fejlt.200900282Natural polyphenols as chain-breaking antioxidants during methyl linoleate peroxidationIvan TichonovVitaly RoginskyEvgeny Pliss2010-08-01T00:00:00-05:00doi:10.1002/ejlt.200900282John Wiley & Sons, Inc.10.1002/ejlt.200900282http://dx.doi.org/10.1002%2Fejlt.200900282Research Article887893 ]]>A technique based on monitoring oxygen consumption was applied to study 11 natural and model polyphenols (PP, QH2) as well as four typical monophenolics as a chain-breaking antioxidant during the controlled chain oxidation of methyl linoleate (ML) in bulk at 37°C. The antioxidant activities of QH2 were characterized by two parameters: the rate constant k1 for reaction of QH2 with the peroxy radical ${\rm LO}_{2}^{{\bf .}} $: (i) QH2 + ${\rm LO}_{2}^{{\bf .}} $ → ${\rm QH}^{{\bf .}} $ + LOOH and the stoichiometric factor of inhibition, f, which shows how many kinetic chains may be terminated by one molecule of QH2. The rate constant k1 were reduced significantly by factor of 4 –28 as compared to these determined during the oxidation of styrene in bulk; the effect was typically more pronounced for catechol derivatives than for pyrogallol derivatives. At the same time, f for QH2 was found to be close to two independent of the number of active OH groups, similar to that determined earlier during the inhibited oxidation of styrene. The formation of H bond between OH group of QH2 and carboxyl group of ML is suggested as a reason for reducing effect of ML on k1.Practical applications: This work reports rate constants for the reaction of lipid peroxyl radical with phenolics and stoichiometric coefficient of inhibition, which characterize the antioxidant activity (AOA) of 15 natural and model PP, QH2 during the controlled peroxidation of ML. The reactivity of PP, QH2 during the oxidation of ML is routinely lower than the reactivity during the oxidation of non-polar model hydrocarbons. This information may be useful to estimate the AOA of natural PP, QH2 in real systems of practical significance including plant oils, fats, food-stuffs, biological objects, and similar.http://dx.doi.org/10.1002%2Fejlt.200900282http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/F9A_JyFC16Q/10.1002%2Fejlt.200900166Stability of refined olive oil and olive-pomace oil added by phenolic compounds from olive leavesMohamed BouazizInes FekiMohamed AyadiHedya JemaiSami Sayadi2010-08-01T00:00:00-05:00doi:10.1002/ejlt.200900166John Wiley & Sons, Inc.10.1002/ejlt.200900166http://dx.doi.org/10.1002%2Fejlt.200900166Research Article894905 ]]>Refined olive oil and olive-pomace oil were enriched with olive leaf phenolic compounds in order to enhance its quality and bring it closer to virgin olive oil. The changes that occurred in the concentrations of pure oleuropein, oleuropein aglycone, hydroxytyrosol acetyl and α-tocopherol at 400 µg/kg of oil during the storage of refined olive oil and olive-pomace oil under accelerated conditions (50 °C) were investigated. In a period of 4 months, α-tocopherol decomposed by 75% whereas less than 40% of the phenols were lost. During storage, enzymatic olive leaf extract hydrolysate that contains two major compounds, hydroxytyrosol and oleuropein aglycone showed the highest antioxidant activity and the lowest detected stability, followed by oleuropein. The oleuropein in olive leaf extracts exhibited similar degradation profiles, reducing by 60–50% and 80% for the olive oil and olive-pomace oil in 6 months, respectively. The acetylated extract, however, displayed a loss of 10 and 5% in olive oil and olive-pomace oil, respectively. In the fatty acid composition, an increase in oleic acid and a decrease in linoleic acid were observed. The antiradical activities of the olive oil and olive-pomace oil enriched with olive leaf phenolic compounds at 400 ppm showed that enzymatic hydrolysate extract had the highest protective effect against oil oxidation. Based on the Rancimat method, the oils with added leaf enzymatic hydrolysate extract had the lowest peroxide value and the highest stability. After 6 months of storage and at 120 °C, the oxidative resistance of refined olive oil and olive-pomace oil reached 0.71 and 0.89 h, respectively, whereas that of the non-enriched samples fell to zero.http://dx.doi.org/10.1002%2Fejlt.200900166http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/y68G5eUbiTo/10.1002%2Fejlt.201000066Changes in virgin olive oil characteristics during different storage conditionsEvagelia StefanoudakiMark WilliamsJohn Harwood2010-08-01T00:00:00-05:00doi:10.1002/ejlt.201000066John Wiley & Sons, Inc.10.1002/ejlt.201000066http://dx.doi.org/10.1002%2Fejlt.201000066Research Article906914 ]]>In this study we have examined the effect of olive oil storage outdoors on a comprehensive series of quality measures. The conditions used were at the extreme of those encountered during the production of bottle oil. Filtered and unfiltered oils were compared as was the influence of inert gas (nitrogen) in the headspace. Increases in K232, K270 and peroxides over time were very much reduced by inert headspace gas, which also reduced losses of total phenols and oxidative stability. Headspace nitrogen also reduced the rise in unconjugated phenolics as secoiridoid derivatives declined and minimised losses in polyunsaturated fatty acids. The pattern of volatile compounds detected in olive oils stored indoors or outdoors showed subtle differences. Moreover, when stored with air exposure the levels of some negative sensory components such as penten-3-ol and hexanal increased while other positives, like trans-2-hexenal were reduced. These changes would be expected to reduce quality. Finally, Panel tests were used. All oils lost perceived quality on storage and this was accelerated outdoors while headspace nitrogen slowed the deterioration significantly. Our data show that storage outdoors for 4 months in winter does not reduce olive oil quality significantly and that an inert gas in the headspace is beneficial.Practical applications: The storage of olive oil for bottling is carried out under a variety of conditions. Here we assess the effects of storage outdoors for oils from the main Greek cultivar (Koroneiki) of olive. Detailed analyses of quality (standard measures, different phenolics, lipids and volatiles) as well as Panel tests were used for evaluation. Our data show that, although storage outdoors causes deterioration quicker than indoors, changes are not serious up to 4 months. Furthermore, the use of an inert headspace gas significantly preserved quality both indoors and outdoors. Thus we would strongly recommend the latter measure to producers.http://dx.doi.org/10.1002%2Fejlt.201000066http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/icIcbdgasC4/10.1002%2Fejlt.200900269Effect of argan kernel storage conditions on argan oil qualityHicham HarharSaïd GharbyDominique GuillaumeZoubida Charrouf2010-08-01T00:00:00-05:00doi:10.1002/ejlt.200900269John Wiley & Sons, Inc.10.1002/ejlt.200900269http://dx.doi.org/10.1002%2Fejlt.200900269Research Article915920 ]]>In the present study, we investigated the relationships between storage conditions of argan kernels and argan oil quality over a 1-year period. Argan kernels were packaged in black or white bags. Kernels in black bags were stored at room temperature (RT) while kernels in white bags were stored either at RT or at 4°C. Quality parameters periodically monitored over the 12 months were peroxide and acid value, oil yield, moisture content, UV absorption, and fatty acid composition. Whereas light had no impact on argan oil quality, only argan kernel storage at 4°C allowed a perfect preservation of argan oil quality after 1 year.Practical applications: In the present study we have established that solar light does not damage argan kernels in such a way that it could alter argan oil quality, and that argan kernels can be stored for up to 1 year at 4°C without alteration of argan oil quality. If stored at RT, argan kernels should be used within 10 months to prepare edible argan oil.http://dx.doi.org/10.1002%2Fejlt.200900269http://rss.neurobiologyoflipids.org/~r/europeanjournaloflipidsciencetechnology/~3/B4zjI5QPO1M/10.1002%2Fejlt.200900253Improvement of mono and diacylglycerol production via enzymatic glycerolysis in tert-butanol systemRoberta L. KrügerAlexsandra ValérioManuela BalenJorge Luiz NinowJ. Vladimir OliveiraDébora de OliveiraMarcos Lúcio Corazza2010-08-01T00:00:00-05:00doi:10.1002/ejlt.200900253John Wiley & Sons, Inc.10.1002/ejlt.200900253http://dx.doi.org/10.1002%2Fejlt.200900253Research Article921927 ]]>In this work we report experimental data regarding the glycerolysis of olive oil using Novozym 435 in tert-butanol organic system aiming at the production of monoacylglycerols (MAG) and diacylglycerols (DAG). Experiments were performed in batch mode, recording the reaction kinetics and evaluating the effects of temperature, enzyme concentration, tert-butanol:oil/glycerol volume ratio and using solvent to substrates ratio of 1:1 and 5:1 v/v. Experimental results showed that lipase-catalyzed glycerolysis in tert-butanol might be a potential route for the production of high contents of MAG and DAG. The results also showed that it is possible to maximize the production of MAG and/or DAG, depending on the glycerol to oil molar ratio employed in the reactional system. Higher contents of MAG (53 wt%) and DAG (50 wt%) were achieved using glycerol to oil molar ratio of 3:1/6:1 and 0.5:1.5, respectively, both in 8 h of reaction at 70°C, 600 rpm and enzyme concentration of 10 wt%.http://dx.doi.org/10.1002%2Fejlt.200900253http://neurobiologyoflipids.org/images/neurobiologyoflipidslogo250x50.jpghttp://neurobiologyoflipids.org/