Journal of Food Lipids

thumbnail image: Journal of Food Lipids
  • Editorial Board: Advisory Board
  • Published Date: 22 June 2010
  • Source / Publisher: Wiley
  • Copyright: © 2009 Wiley Periodicals, Inc.

Read Journal Table of Contents

This fully peer-reviewed international journal provides food scientists, biochemists, nutritionists, and researchers with a forum for publishing high-quality original research covering all aspects of food lipids.

The Journal of Food Lipids accepts research and review articles and research notes covering all aspects of food lipids, from basic principles to applications, including:

  • Chemistry
  • Analysis
  • Methodology
  • Nutrition
  • Processing
  • Stability and stabilization
  • Quality and properties

Recent articles have focused on low-calorie fats and oils, specialty health lipids, and antioxidants from natural sources.

Article Views: 2763

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH