Advances in Research on Olive Oil Quality, Production and Consumption
This special issue belongs to the section "Food Quality and Safety".
Special Issue Information
Dear Colleagues,
Currently, there is a growing interest in food rich in nutrients which is able to improve human health while having pleasant sensory attributes. Virgin olive oil (VOO), obtained exclusively via mechanical and physical processes from olive fruits, has high nutritional value and unique sensory characteristics due to its specific composition (monounsaturated oleic fatty acid and bioactive compounds such as phenols). In order to acquire all the benefits of VOO, it is important to preserve its composition and pleasant sensory characteristics during production, storage, domestic processing, and consumption.
This Special Issue aims to collect original research papers and comprehensive reviews related to VOO, with special emphasis on factors affecting its quality, nutritional value, and sensory characteristics, as well as on changes occurring during domestic processing and consumption. Strategies and innovative processing technologies to improve the quality and composition, as well as recent advancements in techniques of VOO quality and authenticity analysis, are also welcomed.
Dr. Karolina Brkić Bubola
Dr. Igor Lukić
Prof. Dr. Olivera Koprivnjak
Guest Editors
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized 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
- olive oil
- olive oil production technology
- olive oil quality
- olive oil composition
- olive oil authenticity
- bioactive constituents
- volatile compounds
- sensory characteristics
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Published Papers
Foods - ISSN 2304-8158