The role of LIPIDS in field of Experimental Food Chemistry


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Lipids are important fats that serve different roles in the human body. A common misconception is that fat is simply fattening. However, fat is probably the reason we are all here. Throughout history, there have been many instances when food was scarce. Our ability to store excess caloric energy as fat for future usage allowed us to continue as a species during these times of famine. So, normal fat reserves are a signal that metabolic processes are efficient and a person is healthy.

The three main types of lipids are triacylglycerols, phospholipids, and sterols. Triacylglycerols (also known as triglycerides) make up more than 95 percent of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats.

Lipids include fats, oils, waxes, cholesterol, other sterols, and most steroids. In the body, fat serves as a source of energy, a thermal insulator and cushion around organs, and an important cellular component. The fat-soluble vitamins are A, D, E, and K. You are probably most familiar with the nutritional aspects of dietary fats and oils. Since fats have 2.25 times the energy content of carbohydrates and proteins, most people try to limit their intake of dietary fat to avoid becoming overweight. The food industry has a big market for low-fat and non-fat foods.

Most naturally occurring fatty acids contain an even number of carbon atoms. The 18-carbon fatty acids are the most abundant in our food supply; examples are linoleic acid (an omega-6 fatty acid) found in corn oil and linolenic acid (an omega-3 fatty acid) found in flaxseed oil. Linoleic and linolenic acids are considered essential fatty acids because they are needed for normal physiological functions and our body cannot make them. We need to get these fatty acids from food sources. These fatty acids are found in the vegetable oils used in several different food products.

Journal of Experimental Food Chemistry (JEFC) is an open access, peer-reviewed journal that focuses on all aspects of Food Sciences. JEFC welcomes submissions on topics covering the Food sciences, agri, aqua sciences. Celebrating a successful publication history, JEFC reiterates its commitment to promote systematic enquiry and explorations in various fields: Food Analysis, Food Chemistry, Food Contaminants, Food Enzymes, Food Irradiation, Food proteins etc…

The journal accepting different types of articles including original research article, review articles, short note communications, case reports, Editorials, letters to the Editors and expert opinions & commentaries from different regions for publication.

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Contact Details:

Nimmi Anna

Managing Editor

Journal of Experimental Food Chemistry

Whatsapp no: +1-504-608-2390