Quality Assessment and Physicochemical Characterization of Edible Oils
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 220
Special Issue Editors
Interests: cold-pressed oils; mustard oil; mustard allergy; phytosterols; triacylglycerols; microbial oil; functional food; fat thermostability
Interests: edible fats and oils; thermal transformations of fats; polymerization of triacylglycerols; fat quality; fried foods; frying process; stabilizations of oils
Special Issues, Collections and Topics in MDPI journals
Interests: oils and fats; lipids; frying; heating oil; stability of oils; antioxidants; bioactive substances in oils; essential oils
Special Issue Information
Dear Colleagues,
Edible oils are comprise an important component of our diet, for both taste and health reasons. Fat is a flavour carrier that delivers taste and odour compounds. Additionally, oils can be a source of many bioactive compounds. The presence of unsaturated fatty acids, tocopherols, sterols, carotenoids and fat-soluble vitamins has positive effects on our health. However, depending on the proportion between unsaturated fatty acids and antioxidant compounds, edible oils oxidize quickly and their quality is decreasing. The quality of edible oils is also connected with the quality of the seeds used to obtain the oil. Contaminated soil, inappropriate seed moisture during storage or the presence of unfavourable microorganisms may reduce the initial quality of the oil. Consuming poor-quality oils will have a negative effect on our body. Therefore, we cordially invite you to publish research in our Special Issue which may contribute to increasing knowledge about the quality of edible oils.
Dr. Anna Grygier
Dr. Dominik Kmiecik
Guest Editors
Dr. Monika Fedko
Guest Editor Assistant
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
- edible oils
- oil quality
- oil stability
- fatty acids
- bioactive compounds
- seed quality
- microorganisms
