{"title":"Function, composition, digestion, and processing and utilization of silkworm pupae oil: A review","authors":"Mengkai Zhai, Weifei Wang, Yuxiao Zou, Sentai Liao, Siyuan Wang, Lixia Mu","doi":"10.1002/ejlt.202300094","DOIUrl":null,"url":null,"abstract":"<p>Silkworm pupae oil (SPO) has long been a useful resource. In recent years, an increasing number of studies have shown the valuable physiological effects of this oil, and functional oil products with health benefits can be developed using SPO. In this review, recent research on the physiological functions, sources, material composition, digestive characteristics, and processing and use of SPO are summarized, providing a scientific basis for the full exploitation and utilization of SPO.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"126 2","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2023-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Lipid Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ejlt.202300094","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Silkworm pupae oil (SPO) has long been a useful resource. In recent years, an increasing number of studies have shown the valuable physiological effects of this oil, and functional oil products with health benefits can be developed using SPO. In this review, recent research on the physiological functions, sources, material composition, digestive characteristics, and processing and use of SPO are summarized, providing a scientific basis for the full exploitation and utilization of SPO.
期刊介绍：
The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in 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. A major focus of the journal is the synthesis of health related topics with applied aspects.
Following is a selection of subject areas which are of special interest to EJLST:
Animal and plant products for healthier foods including strategic feeding and transgenic crops
Authentication and analysis of foods for ensuring food quality and safety
Bioavailability of PUFA and other nutrients
Dietary lipids and minor compounds, their specific roles in food products and in nutrition
Food technology and processing for safer and healthier products
Functional foods and nutraceuticals
Lipidomics
Lipid structuring and formulations
Oleochemistry, lipid-derived polymers and biomaterials
Processes using lipid-modifying enzymes
The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
