脂肪和油是一本同行评议的杂志，致力于发表有关广泛油脂领域的原始文章，特别是来自不同来源的食用脂肪和油，包括与食品工业相关的微生物来源的非酰基油脂。它出版完整的研究文章、研究笔记、评论以及参考文献、专利和书籍的信息。脂肪和油出版基础或实践研究的原创文章，以及食品科学和技术、生物学、（生物）化学、医学科学、营养学、（生物）技术、加工和工程中与脂质相关主题的评论文章。鼓励在基础研究和应用界面上讨论主题。也欢迎与石油工业副产品和废水处理有关的手稿。脂肪和油特别感兴趣的主题是：-脂质分析，包括感官分析-油脂化学，包括脂肪酶修饰脂质-油脂的生物化学和分子生物学，包括转基因油料作物和微生物-健康和疾病中的脂质，包括功能性食品和临床研究-采油和炼油技术方面-含油水果的加工和储存，尤其是橄榄腌制-影响石油产量或质量时石油作物的农业实践
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
