Edible Oils: Composition, Processing and Nutritional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 15 October 2024 | Viewed by 83
Special Issue Editors
Interests: food lipid characterization; lipid oxidation; frying oils; fish lipids; compounds showing antioxidant/pro-oxidant activity; food enrichment; oxygenated alpha,beta-unsaturated aldehydes; in vitro gastrointestinal digestion; thermo-oxidation; oxidative stability; food processing and storage; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals
Interests: food lipid characterization; lipid composition; lipid stability; compounds showing antioxidant/pro-oxidant activity; lipid oxidation; lipid thermodegradation; food processing and storage; frying oils; oxygenated alpha,beta-unsaturated aldehydes; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Edible oils are one of the main sources of lipids in the diet, whether consumed directly, as ingredients in different food products or used in culinary practices. Currently, there is a wide variety of edible oils of vegetable and animal origins of different compositions on the market, including not only traditional oils but also those from new sources.
The compositions of edible oils, both major components (triglycerides) and minor ones (sterols, fat-soluble vitamins, etc.), have a great influence on their sensory properties, their oxidative stability and behaviour during food processing, as well as on their nutritional and health effects. In this context, it is considered of great interest to deepen the knowledge of all the above-mentioned aspects related to the quality of edible oils.
Dr. Encarnación Goicoechea
Dr. Ainhoa Ruiz-Aracama
Guest Editors
Manuscript Submission Information
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Keywords
- edible oils
- characterisation
- triglycerides
- minor lipid components
- food processing
- nutritional properties
