Special Issue "Essential Oils"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 March 2016) | Viewed by 54788
Interests: dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography
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Essential oils (EOs) have a long history of being used in foods as flavor agents and in the cosmetic and pharmaceutical industries, mainly for topical uses. In recent years, other applications of EOs are under study, such as their use in foods as antioxidant and antimicrobials, as well as their incorporation into foods to gain benefit from their bioactive properties. Health promoting properties, recently linked to aromatic and medicinal plants, as well as to their EOs, are increasingly growing, examples include anti-inflammatory and antioxidant, among others. A huge number of traditionally used plants are being evaluated for the composition and potential benefits from their EOs. Several issues need to be addressed in the near future regarding EOs application to foods, such as compatibility with other food ingredients, incorporation into packaging systems, interactions with other ingredients, in vivo effects, bioavailability of active compounds, determination of admissible daily intake, or maximum doses to be used in food.
Prof. Dr. Esther Sendra
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.
- essential oils
- food-related microorganisms
- antimicrobial activity
- action mechanisms
- antioxidant activity
- volatile compounds