Research on the Composition and Nutritional Quality of Oil and Its Lipid Concomitants
Special Issue Editor
Interests: oils and fats (chemistry and technology); cold-pressed oils (quality; safety and technology); camelina oil; hemp oil; fat oxidation; the use of oil pressing by-products in food production; zero waste technologies
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Oils and fats are vital components of the human diet, being indispensable for the proper functioning of our bodies. As our attitudes toward the environment evolve, so does our relationship with food, particularly dietary fats. We are exploring new sources of nutrients (e.g., Novel Foods) and analyzing ways to better utilize forgotten sources (e.g., camelina oil, hemp oil). Globally, researchers are intensively studying the composition of fatty raw materials in our diet, as well as the effects of processing and storage on their physicochemical, sensory, and nutritional qualities. We are also exploring opportunities to monitor and reduce negative changes in oils and fats. Additionally, we are conducting research to improve the management of oil resources, including the utilization of by-products.
Research on these issues is being conducted at various research centers. We aim for this Special Issue to serve as a platform for exchanging ideas, presenting our research findings, and facilitating discussion. We warmly invite all researchers studying fats and oils, as well as their dietary applications, to submit their work and collaborate with us.
We invite researchers to submit original research and review articles that explore the composition and nutritional quality of oils and their lipid concomitants. We are also interested in studies that analyze the mechanisms behind their degradation and stability during food production and storage, as well as the utilization of by-products.
Dr. Katarzyna Ratusz
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.
Keywords
- • fats and oils
- • composition of oils
- • quality of oils
- • nutritional value of oils
- • stability of fats and oils
- • use of by-products
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