{"title":"Saturated fat and heart disease: The latest evidence","authors":"Adela Hruby, Prof. Frank B. Hu","doi":"10.1002/lite.201600041","DOIUrl":"https://doi.org/10.1002/lite.201600041","url":null,"abstract":"","PeriodicalId":18083,"journal":{"name":"Lipid Technology","volume":"28 8-9","pages":"157"},"PeriodicalIF":0.0,"publicationDate":"2016-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/lite.201600041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137629984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Scientific information is the foundation of the food and health market, the availability of which can influence the success of a product and provide a competitive advantage. Flaxseed (Linum usitatissimum) has a significant advantage in this regard as it has strong clinical efficacy data that can be used to build consumer and food product company interest. Flax is an oilseed that is grown in cool, northern climates such as found in the western Canadian prairies and northern U.S. It can be consumed in whole seed, meal or oil form.
{"title":"Moving science forward in a competitive marketplace","authors":"Kelley C. Fitzpatrick","doi":"10.1002/lite.201600040","DOIUrl":"10.1002/lite.201600040","url":null,"abstract":"<p>Scientific information is the foundation of the food and health market, the availability of which can influence the success of a product and provide a competitive advantage. Flaxseed (Linum usitatissimum) has a significant advantage in this regard as it has strong clinical efficacy data that can be used to build consumer and food product company interest. Flax is an oilseed that is grown in cool, northern climates such as found in the western Canadian prairies and northern U.S. It can be consumed in whole seed, meal or oil form.</p>","PeriodicalId":18083,"journal":{"name":"Lipid Technology","volume":"28 8-9","pages":"141-143"},"PeriodicalIF":0.0,"publicationDate":"2016-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/lite.201600040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91504725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Forecasts of Oilseed and Vegetable Oil Production","authors":"Dr. Gary List","doi":"10.1002/lite.201600038","DOIUrl":"https://doi.org/10.1002/lite.201600038","url":null,"abstract":"","PeriodicalId":18083,"journal":{"name":"Lipid Technology","volume":"28 8-9","pages":"161"},"PeriodicalIF":0.0,"publicationDate":"2016-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/lite.201600038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137629970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oxidation of edible oils plays an important role in the flavor, nutrition and safety of foods. This article discusses some of the primary and secondary oxidation products of rancidity and methods used for their detection. New and more precise methods for monitoring the mechanism of oil oxidation are also presented.
{"title":"Analysis and Detection of Edible Oil Oxidation","authors":"Jinwei Li, Xuyuan Sun, Yuanfa Liu","doi":"10.1002/lite.201600042","DOIUrl":"10.1002/lite.201600042","url":null,"abstract":"<p>Oxidation of edible oils plays an important role in the flavor, nutrition and safety of foods. This article discusses some of the primary and secondary oxidation products of rancidity and methods used for their detection. New and more precise methods for monitoring the mechanism of oil oxidation are also presented.</p>","PeriodicalId":18083,"journal":{"name":"Lipid Technology","volume":"28 8-9","pages":"145-148"},"PeriodicalIF":0.0,"publicationDate":"2016-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/lite.201600042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89423617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Prof. Michael Eskin, Mr. Peter Clough, Dr. Gary List
{"title":"Research Highlights","authors":"Prof. Michael Eskin, Mr. Peter Clough, Dr. Gary List","doi":"10.1002/lite.201600030","DOIUrl":"https://doi.org/10.1002/lite.201600030","url":null,"abstract":"","PeriodicalId":18083,"journal":{"name":"Lipid Technology","volume":"28 7","pages":"126-129"},"PeriodicalIF":0.0,"publicationDate":"2016-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/lite.201600030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137775683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The progress of lipid oxidation in fishery products is complex, as it involves a whole lot of reactions that deter product quality. On the other hand, the use of modified atmosphere packaging (MAP) has, over the years, been effective in improving food product safety and nutritional quality. In addition, as an oxygen-free and protective food packaging technique, MAP has been shown to effectively minimize overall lipid damage. In this article we discuss how cold to freezing/sub zero-temperatures could be promising for reducing the development of lipid oxidation in fishery products.
{"title":"Lipid autoxidation in fishery products postharvest: Is cold to freezing oxygen-free packaged storage the better remedy?","authors":"Charles Odilichukwu R. Okpala, Gioacchino Bono","doi":"10.1002/lite.201600034","DOIUrl":"10.1002/lite.201600034","url":null,"abstract":"<p>The progress of lipid oxidation in fishery products is complex, as it involves a whole lot of reactions that deter product quality. On the other hand, the use of modified atmosphere packaging (MAP) has, over the years, been effective in improving food product safety and nutritional quality. In addition, as an oxygen-free and protective food packaging technique, MAP has been shown to effectively minimize overall lipid damage. In this article we discuss how cold to freezing/sub zero-temperatures could be promising for reducing the development of lipid oxidation in fishery products.</p>","PeriodicalId":18083,"journal":{"name":"Lipid Technology","volume":"28 7","pages":"122-125"},"PeriodicalIF":0.0,"publicationDate":"2016-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/lite.201600034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84022874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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