Advances in Oxidative Stability of Foods
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 4
Special Issue Editor
Interests: food science; olive oil; oils; extraction; antioxidants; food processing
Special Issue Information
Dear Colleagues,
The oxidative stability of food is essential to ensure its quality, nutritional value, and consumer acceptance, while reducing food waste and supporting sustainability goals. This Special Issue explores the latest interdisciplinary advances in understanding and managing oxidative processes in food. The topics covered include the interaction between bioactive compounds and oxidation pathways, the use of natural antioxidants and environmentally friendly technologies, and the role of processing and storage conditions. By integrating perspectives from food chemistry, technology, nutrition, and materials science, this compilation aims to inspire innovative solutions to improve the oxidative resistance of modern food systems, while addressing shelf-life determination based on oxidative stability and regulatory frameworks that ensure compliance with current legislation and consumer protection.
Prof. Dr. Carlos F. Torres
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food chemistry
- oxidative stability
- food processing
- food storage
- food engineering
- antioxidants
- food science
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