November 2014: Deep Frying goes Oktoberfest
Contents13th Euro Fed Lipid Congress
Florence: The Uffizi Gallery
EJLST: Highlights November
7th European Symposium on Plant Lipids
The 8th International Symposium on Deep-Fat Frying (15-17 September 2015 in Munich) continues the long tradition of symposia since 1973. With these series of symposia the European Federation for the Science and Technology of Lipids (Euro Fed Lipid) has established an important platform for food producer, sciences, official and commercial laboratories, marketing and consumers to present and to discuss the latest news on deep-fat frying.
Although the process of deep-fat frying is known since nearly 4000 years and it is one of the most popular processes for food preparation with an increasing market world-wide a lot of questions are still under discussion. The complex and dynamic process taking place at the surface of the food but also in the oil is still not understood comprehensively. Nowadays it is realized that chemical and physical changes of fats and oils at elevated temperature cannot be explained by autoxidation only, but more knowledge is necessary to improve food quality. Since a remarkable part of oil is taken up by food the focus of interest also has to be on aspects important for maintaining the oil quality.
In this context new mechanisms taking place during the frying process have to be discussed. This may help to develop heat stabilizing agents based on natural sources and to optimize the frying process.
As a result from the last seven symposia on deep-fat frying recommendations on regulatory guidelines for the evaluation of used frying oils and fats, but also on issues such as acrylamide or trans-fatty acids in foods or information on the frying process have been released traditionally to achieve a better understanding of the frying process within the whole processing chain with respect to healthier and better food products. Several of these recommendations have found their way into practice.
The technical program of the forthcoming symposium will cover all aspects necessary for a better understanding of the frying process. It will provide a comprehensive overview on the theory and the modeling of the frying processing, but also discuss the occurrence of contaminants and degradation products. Furthermore, the 8th symposium will show possibilities to improve the quality and heat stability of frying oils by addition of natural compounds or filtering and oil treatment. New analytical methods for a fast and easy quality control to monitor the degradation of oil in the fryer and probable formation of toxic compounds during frying will also be presented.
Thus, the 8th International Symposium on Deep-fat frying is intended for all persons from food producers, sciences, official and commercial laboratories, marketing and consumers who are involved into the production of fried food, research on the frying process or the assessment of used frying oils or interested in deep-fat frying in general. The aim of the symposium is to provide the participants with new information on frying and to discuss the latest findings in order to make the market of fried products fit for the future. We look forward to welcoming you in Munich in September 2015.
13th Euro Fed Lipid Congress
"Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health"
27-30 September 2015, Florence, Italy
The scientific committee has started to accept abstracts for oral communications (20 min incl. discussion) and poster presentations. You are cordially invited to submit your abstract on the congress webpage.
Deadline for Lectures is 26 February 2015
-Analytics, Authenticity, Lipidomics
-Lipids in Animal Science
-Health and Nutrition
-Microbial and Algae Lipids
-Oil Seeds, Plant Breeding and Plant Lipids
-Processing and Sustainability
New Sponsors this month:
The Uffizi Gallery in Florence is among the oldest and most famous art museums of Europe.
The building was begun by Giorgio Vasari in 1560 for Cosimo I de' Medici so as to accommodate the offices of the Florentine magistrates, hence the name uffizi, "offices".
Over the years, further parts of the palace evolved into a display place for many of the paintings and sculpture collected by the House of Medici or commissioned by them. According to Vasari, who was not only the architect of the Uffizi but also the author of Lives of the Artists, published in 1550 and 1568, artists such as Leonardo da Vinci and Michelangelo gathered at the Uffizi "for beauty, for work and for recreation."
After the house of Medici was extinguished, the art treasures remained in Florence by terms of the famous Patto di famiglia negotiated by Anna Maria Luisa, the last Medici heiress; it formed one of the first modern museums. The gallery had been open to visitors by request since the sixteenth century, and in 1765 it was officially opened to the public.
Because of its huge collection, some of its works have in the past been transferred to other museums in Florence.
Today, the Uffizi is one of the most popular tourist attractions of Florence. In high season (particularly in July), waiting times can be up to five hours.
Sandro Botticelli - La nascita di Venere
Leonardo da Vinci - Annunciazione
Antioxidants in frying: Analysis and evaluation of efficacy
The efficacy of antioxidants under real frying conditions is different and more difficult to assess than at room temperature or under accelerated test conditions. The Review by Márquez-Ruiz, Ruiz-Méndez, and Velasco presents an excellent overview of natural and synthetic antioxidants used in frying and available methods used for the analysis of the antioxidant performance.
Nutrigenomic effects of omega-3 fatty acids
The health benefits of omega-3 fatty acids are now widely recognized but their mechanisms of action are very complex and remain unclear. Omega-3s have pleiotropic effects at the cellular level, and can act directly or indirectly through their oxygenated metabolites. In a recent Feature article, Gladine and Mazur explain the concept of nutrigenomics and how it can be applied to understand the health benefits of omega-3s.
Picture: Teamarbeit, Fotolia
7th European Symposium on Plant Lipids
5-8 July 2015, Harpenden, Hertfordshire, UK
Abstract submission is now open for the next meeting of the Euro Fed Lipid division "Plant Lipids"
The suggested list of topics include the following fields of research
- Fatty Acid Modification
- Membrane and Chloroplast Lipid Metabolism
- Storage Lipid Accumulation and Mobilisation
- Plant Lipid Biotechnology
- Lipid Surface and Suberin Metabolism
- Lipid Signalling
- Sphingolipids and Sterols
- Intracellular Lipid Trafficking
- Algal Lipids
Please find all further details at the congress webpage.
Picture: Rothamsted Research
Picture: Pierre Soulier/Euro Fed Lipid
Euro Fed Lipid e.V.
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Phone: +49 69 79 17 -345, Fax -564
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Managing Director: Dr. Frank Amoneit
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