Food Lipids: Analytical and Biotechnological Advances
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (31 March 2021) | Viewed by 6661
Special Issue Editor
Interests: food lipids; food analysis; antioxidants; food waste; functional foods; nutraceuticals
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is well known that lipids are multifunctional components that influence chemical-physical and organoleptic properties, such as the nutritive and healthy value of foods. Due to the heterogeneity of compounds and the multiplicity of molecular species of acyl constituents, lipid analysis has always been a challenge for food chemists. Analytical methodologies have greatly evolved over the past decades, moving towards techniques that are able to study at a molecular level the composition of food lipids. This approach allows one to define specific fingerprints, which are valuable to assess the nutritional and healthy properties, as well as the authenticity, of foods. Knowledge about the structural characteristics of lipids may allow the development of tailor-made products designed for a particular function or application. To this end, dietary lipids are the subject of ongoing research in relation to chemical and enzymatic processes for obtaining specific lipid compounds.
This Special Issue encourages the submission of original research or reviews of scientific literature addressing recent advances in analytical methodologies to measure lipid properties and in processing methods to obtain high-quality lipids.
Papers should focus on (a) the development of new analytical approaches to characterize food lipids, (b) the evaluation of their quality and functional properties, (c) innovative approaches to improve the quality and nutritional value of foods lipids, and (d) the development of new functional foods or nutraceuticals.
Assoc. Prof. Dr. Lina Cossignani
Guest Editor
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
- Lipids
- Fatty acids
- Omega-3 PUFAs
- Triacylglycerols
- Partial acylglycerols
- Phospholipids
- Sterols
- Lipid analysis
- Lipidomics
- Biocatalysis
- Lipid modification
- Structured lipids
- Functional lipids
- Nutraceuticals
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