Special Issue "Lipid Oxidation in Food Processing"

A special issue of Life (ISSN 2075-1729). This special issue belongs to the section "Biochemistry, Biophysics and Computational Biology".

Deadline for manuscript submissions: 30 September 2023 | Viewed by 190

Special Issue Editors

Department of Food Science and Technology, University of Nebraska–Lincoln., Lincoln, United States
Interests: probiotics; lipid oxidation; 3D food printing; lipid processing; phenolics; natural food modification; enzymatic reaction
Special Issues, Collections and Topics in MDPI journals
Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE, USA
Interests: particle formation; lipid oxidation; supercritical carbon dioxide technology; bioavailability

Special Issue Information

Dear Colleagues,

Lipid oxidation is a significant cause that deteriorates food quality and safety. More specifically, this series of chemical reactions among food lipids would negatively impact the odor, color, taste, texture, and nutrients, it will shorten shelf life, and produce hazardous and toxic compounds that harm human health. It is crucial to guarantee food quality and safety by controlling lipid oxidation, starting from the raw food material all the way to any form in which the food can be edible. This means that each processing point, including raw food selection, harvest, storage, manufacturing, transportation, distribution, and sale, can be under consideration regarding the prevention and control lipid oxidation. In recent years, some exciting discoveries have been reported regarding lipid oxidation. This research topic aims to fill the knowledge gap about the latest lipid oxidation development to provide inspiration and reference for the food industry.

Potential topics include but are not limited to the following:

  1. Insight into lipid oxidation in food processing using novel analytical approaches;
  2. Detection of the lipid oxidative products and the effect of these products on food quality and shelf life;
  3. The effect of lipid oxidation during food processing on food safety and human health;
  4. Impact of other food components on lipid oxidation during food processing;
  5. Prevention and control against lipid oxidation during food processing, using green packaging, new control technologies, novel ingredients, etc.

Dr. Lingyi Liu
Dr. Junsi Yang
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 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. Life 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 2600 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.


  • lipid oxidation
  • antioxidant
  • oxidative stability
  • free radical reaction
  • fatty acids
  • surfactant micelles
  • shelf life

Published Papers

This special issue is now open for submission.
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