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Oléagineux, Corps gras, Lipides

Volume 20 / No 1 (January-February 2013)

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Introduction

Open Access

Chimie du végétal et lipochimie (Journées Chevreul 5 & 6 juin 2012) p. 1

Fabrice Turon

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0492

Dossier : Chimie du végétal et lipochimie

Open Access

Huiles et corps gras des Pays du Sud et lipochimie p. 3

Jérôme Lecomte, Michel Pina and Pierre Villeneuve

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0494

Open Access

Les acides gras hydroxylés : agro-tensioactifs aux propriétés moussantes originales p. 8

Anne-Laure Fameau, Fabrice Cousin, Arnaud Saint-Jalmes, François Boue and Jean-Paul Douliez

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0491

Open Access

Synthesis of bio-based building blocks from vegetable oils: a platform chemicals approach p. 16

Myriam Desroches, Rémi Auvergne, Bernard Boutevin and Sylvain Caillol

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0489

Open Access

Development of continuous processes for vegetable oil alcoholysis in microfluidic devices p. 23

Romain Richard, Brigitte Dubreuil, Laurent Prat and Sophie Thiebaud-Roux

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0479

Open Access

Superhydrophilic surfaces from short and medium chain solvo-surfactants p. 33

Romain Valentin and Zéphirin Mouloungui

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0490

Open Access

ACDV, Association Chimie du Végétal : une initiative française pour développer la chimie du végétal p. 50

Aurore Friès

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0493

Chevreul medale award 2011

Open Access

Enzymes in lipid modification: From classical biocatalysis with commercial enzymes to advanced protein engineering tools p. 45

Uwe T. Bornscheuer

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0487

Nutrition

Open Access

Influence du taux d’acide alpha-linolénique de l’aliment sur la teneur en oméga-3 et les caractéristiques hédoniques de la viande de lapin. Revue bibliographique p. 55

Benoît Teillet, Michel Colin and Anne Yvonne Prigent

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0480

Développement

Open Access

Assurer la sécurité alimentaire dans un contexte de changement climatique : un défi collectif p. 61

Marion Guillou

Published online: 15 January 2013

DOI: https://doi.org/10.1051/ocl.2012.0471