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Contents: Lipid Technology 11–12/2017

Contents: Lipid Technology 11–12/2017 ISSN 0956-666X December 2017, Vol. 29, No. 11–12 Feature 111 The effect of emulsifi er type on the formation and stability of nanoemulsion gels Aakash Patel, Kunal Kadiya and Supratim Ghosh Honorary Editor Frank D. Gunstone Scottish Crop Research Institute, UK Research Highlights Editors Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked Michael Eskin in coconut milk University of Manitoba, Winnipeg, Canada Deterpentation of Origanum majorana L. essential oil by reduced pressure steam Peter Clough distillation Cobden Research Ltd., UK Change in some biochemical and bioactive properties and essential oil composition Gary List of coriander seed (Coriandrum sativum L.) varieties from Turkey GR List Consulting, USA Interesterifi ed fats in chocolate and bakery products: a concise review Mikhail Rabinovich Russian Academy of Sciences, Moscow, Russia Halloysite nanocapsules containing thyme essential oil: preparation, characterization, Gerrit van Duijn and application in packaging materials Vlaardingen, The Netherlands Phenolic compounds profi ling of virgin olive oils from different varieties cultivated Contributors in Mendoza, Argentina, by using liquid chromatography-mass spectrometry John C. Stanley Common components and specifi c weights analysis for the discrimination and Lincoln Edge Nutrition and Oxford University, UK evaluation of vegetable oil quality Claire http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Lipid Technology Wiley

Contents: Lipid Technology 11–12/2017

Lipid Technology , Volume 29 (11-12) – Dec 1, 2017
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Publisher
Wiley
Copyright
"© 2017 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim"
ISSN
0956-666X
eISSN
1863-5377
DOI
10.1002/lite.201770070
Publisher site
See Article on Publisher Site

Abstract

ISSN 0956-666X December 2017, Vol. 29, No. 11–12 Feature 111 The effect of emulsifi er type on the formation and stability of nanoemulsion gels Aakash Patel, Kunal Kadiya and Supratim Ghosh Honorary Editor Frank D. Gunstone Scottish Crop Research Institute, UK Research Highlights Editors Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked Michael Eskin in coconut milk University of Manitoba, Winnipeg, Canada Deterpentation of Origanum majorana L. essential oil by reduced pressure steam Peter Clough distillation Cobden Research Ltd., UK Change in some biochemical and bioactive properties and essential oil composition Gary List of coriander seed (Coriandrum sativum L.) varieties from Turkey GR List Consulting, USA Interesterifi ed fats in chocolate and bakery products: a concise review Mikhail Rabinovich Russian Academy of Sciences, Moscow, Russia Halloysite nanocapsules containing thyme essential oil: preparation, characterization, Gerrit van Duijn and application in packaging materials Vlaardingen, The Netherlands Phenolic compounds profi ling of virgin olive oils from different varieties cultivated Contributors in Mendoza, Argentina, by using liquid chromatography-mass spectrometry John C. Stanley Common components and specifi c weights analysis for the discrimination and Lincoln Edge Nutrition and Oxford University, UK evaluation of vegetable oil quality Claire

Journal

Lipid Technology – Wiley

Published: Dec 1, 2017

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