脂肪和油是一本同行評議的雜志，致力于發(fā)表有關(guān)廣泛油脂領(lǐng)域的原始文章，特別是來自不同來源的食用脂肪和油，包括與食品工業(yè)相關(guān)的微生物來源的非酰基油脂。它出版完整的研究文章、研究筆記、評論以及參考文獻(xiàn)、專利和書籍的信息。脂肪和油出版基礎(chǔ)或?qū)嵺`研究的原創(chuàng)文章，以及食品科學(xué)和技術(shù)、生物學(xué)、（生物）化學(xué)、醫(yī)學(xué)科學(xué)、營養(yǎng)學(xué)、（生物）技術(shù)、加工和工程中與脂質(zhì)相關(guān)主題的評論文章。鼓勵在基礎(chǔ)研究和應(yīng)用界面上討論主題。也歡迎與石油工業(yè)副產(chǎn)品和廢水處理有關(guān)的手稿。脂肪和油特別感興趣的主題是：-脂質(zhì)分析，包括感官分析-油脂化學(xué)，包括脂肪酶修飾脂質(zhì)-油脂的生物化學(xué)和分子生物學(xué)，包括轉(zhuǎn)基因油料作物和微生物-健康和疾病中的脂質(zhì)，包括功能性食品和臨床研究-采油和煉油技術(shù)方面-含油水果的加工和儲存，尤其是橄欖腌制-影響石油產(chǎn)量或質(zhì)量時石油作物的農(nóng)業(yè)實踐

Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis-Oleochemistry, including lipase modified lipids-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms-Lipids in health and disease, including functional foods and clinical studies-Technical aspects of oil extraction and refining-Processing and storage of oleaginous fruit, especially olive pickling-Agricultural practices in oil crops, when affecting oil yield or quality