Journées Chevreul 2000 : Lipides, les opportunités et responsabilités pour le nouveau siècle

Du 01/01/2000

Au 01/01/2000

CONFÉRENCE CHEVREUL

Development of a biodiesel activity
Georges VERMEERSCH

 
AWARD LECTURES

Hans STEINHART, Kirstin WINKLER, Rainer RICKERT

 

Christian WOLFRUM, Friedrich SPENER

NEW GENERATION OF PRODUCTS BY CHEMICAL AND BIOTECHNOLOGICAL APPROACHES


Effect of structure of defined triglycerides on the physical properties of fatty bases
Vladimír FILIP, Jan SMIDRKAL, Martin STEPANEK

NAPUS 2000 Rapeseed (Brassica napus) breeding for improved human nutrition
Wolfgang FRIEDT, Martin FRAUEN, Gunhild LECKBAND


Deacidification of oils and fats of biological origine by aqueous solutions of tertiary amines
Siegfried PETER, Martin DRESCHER, Wolfgang KONIG, Eckhard WEIDNER

Syntheses of surfactants from oleochemical epoxides
Siegfried WARWEL, Falk BRUSE, Herbert SCHIER, Mark RUSCH GEN. KLAAS, Berthold WIEGE

Fatty acids linked with dyes and corrosion inhibitors
Georg FELDMANN, Hans J. SCHAEFER
CONCEPTS IN HUMAN NUTRITION AND ANIMAL FEEDING

New Reference Values for nutrient intake in Germany, Austria and Switzerland (DACH-reference values)
Günther WOLFRAM

Effect of PUFA at sn-2 position in dietary triacylglycerols on fatty acid composition of adipose tissue in growing-finishing pigs
Martin R.L. SCHEEDER, Didier GUMY, Pierre LAMBELET, Caspar WENK

Nutritional implications of trans fatty acids during perinatal period, in French pregnant women
Carole BOUE, Nicole COMBE, Claude BILLEAUD, Bernard ENTRESSANGLES

Enzyme-catalysed enrichment of n-3 polyunsaturated fatty acids of salmon oil : optimisation of reaction conditions
Michel LINDER, Jacques FANNI, Michel PARMENTIER


Is it possible to use an ’’electronic nose’’ for the detection of sensorial defects in virgin olive oil ?
Florence LACOSTE, Fabrice BOSQUE, Renée RAOUX Résumé


Antioxidants based on fatty acids
Christian KALK, Hans J. SCHAEFER

CONCLUSION


European Federation for the Science and Technology of Lipids : 2001, l’EFL prend ses marques dans l’espace européen des lipides...
Michel PARMENTIER