Special Issue "Edible Oils Technology and Their Stability"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (1 September 2023) | Viewed by 121

Special Issue Editor

Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
Interests: food chemistry; edible and essential oil technology; minor fruits; medicinal and aromatic plants; antioxidants

Special Issue Information

Dear Colleagues,

In recent years, consumers' interest in natural and safe food consumption has seen an increase. Vegetable oils are produced from fruits such as oil seeds and olives only by mechanical extraction, without the use of solvents, and made available to consumers. Recently, consumers have tended to prefer vegetable oils. In addition to the basic properties of vegetable oils, the fact that increasingly more information is being learned about their positive contributions to human health, thanks to the bioactive components they contain, encourages consumers' interest in vegetable oils produced by cold pressing and consumed without refining. Cold pressed oils, which in the past were mainly used in the pharmaceutical and cosmetic industries, have now begun to find a place on our tables. However, the sensitivity of vegetable oils to oxidation changes their stability. Therefore, in order to increase the stability of oils against oxidation and hydrolysis, both during the production of vegetable oil and during storage and packaging, it is necessary to cut off contact with the air as much as possible and to prevent oxidation with natural antioxidants.

Prof. Dr. Mehmet Musa Özcan
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. Foods is an international peer-reviewed open access semimonthly 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.


  • oil seed
  • olive oil
  • extraction type
  • malaxation
  • oxidation
  • antioxidants
  • storage and stability

Published Papers

There is no accepted submissions to this special issue at this moment.
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