Since 1951, the Journal of Japan Oil Chemists’ Society
had been a leading source for technical papers related to the
fats and oils industries.
Then in the year 2000, the name was changed from the
Journal of Japan Oil Chemists’ Society to the Journal of
Oleo Science(J. Oleo Sci., Vol.49), and thereafter it has been
contributing scientific papers both in basic and applied researches
of fats and oils. The J. Oleo Sci. is a monthly, peerreviewed
journal devoted to fundamental and practical researches,
production, processing, packaging and distribution
in the growing field of fats, oils, proteins and other related
substances.
The J. Oleo Sci. publishes original researches of high quality
on chemistry, biochemistry and science of fats and oils
such as related food products, detergents, natural products,
petroleum products, lipids and related proteins and sugars.
The Journal also encourages papers on chemistry and/or biochemistry
as a major component combined with biological/
sensory/nutritional/toxicological evaluation related to agriculture
and/or food. The Journal consists of the following sections:
a)Oils & Fats
b)Detergents, Surfactants, Interface & Colloid
c)Biochemistry & Biotechnology
d)Nutrition & Health Function
e)Chemistry & Organic Synthesis
f)Essential Oils & Natural Products
g)General Subjects