Edible Oils Technology and Their Stability
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (1 September 2023) | Viewed by 173
Special Issue Editor
Special Issue Information
Dear Colleagues,
In recent years, consumers' interest in natural and safe food consumption has seen an increase. Vegetable oils are produced from fruits such as oil seeds and olives only by mechanical extraction, without the use of solvents, and made available to consumers. Recently, consumers have tended to prefer vegetable oils. In addition to the basic properties of vegetable oils, the fact that increasingly more information is being learned about their positive contributions to human health, thanks to the bioactive components they contain, encourages consumers' interest in vegetable oils produced by cold pressing and consumed without refining. Cold pressed oils, which in the past were mainly used in the pharmaceutical and cosmetic industries, have now begun to find a place on our tables. However, the sensitivity of vegetable oils to oxidation changes their stability. Therefore, in order to increase the stability of oils against oxidation and hydrolysis, both during the production of vegetable oil and during storage and packaging, it is necessary to cut off contact with the air as much as possible and to prevent oxidation with natural antioxidants.
Prof. Dr. Mehmet Musa Özcan
Guest Editor
Manuscript Submission Information
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Keywords
- oil seed
- olive oil
- extraction type
- malaxation
- oxidation
- antioxidants
- storage and stability
