New Trends in Olive Oil and Table Olives: Quality, Safety, Authenticity, and Nutritional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 3430
Special Issue Editors
Interests: food authentication; food contaminants; edible oil characterization; food fraud identification; liquid chromatography; mass spectrometry; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Interests: food bioactive compounds; functional foods; food technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Olive oil and table olives are characteristic foods of the Mediterranean Basin. Olive oil, especially the extra-virgin olive oil category, is also universally considered the gold standard in nutrition among the edible vegetable oils. Most of its health benefits are linked to its antioxidant compound content and improved fatty acid composition, as olive fruits are high in monounsaturated fatty acids. Additionally, because of their economic and nutritional significance, research continuously focuses not only on the quality/safety improvement of both olive oil and table olives, but also on their health benefits in the prevention or treatment of noncommunicable diseases. Additionally, the development of new and/or updated analytical approaches is also required to improve consumer protection and to guarantee authenticity of olive oil and table olives.
In this Special Issue, we invite researchers to provide original research articles, reviews and clinical reports that relate to:
- Identification/characterization of bioactive compounds;
- Impact of environmental and genetic factors and emerging technological treatments on nutritional properties;
- Nutritional and health aspects of olive oil and table olive consumption;
- Methods for determining the authenticity/quality/nutritional properties of olive oil and table olives;
- Characterization and quantitation of traditional and emerging contaminants.
We are open to submissions of articles from researchers in a wide range of fields, such as food chemistry, food technology, biochemistry, medicine, nutrition and epidemiology.
We want to make this Special Issue a valued accumulation of new knowledge in this field.
Dr. Paolo Lucci
Prof. Dr. Deborah Pacetti
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. 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
- olive oil
- table olives
- food analysis
- phenolic compounds
- antioxidants
- analytical methods
- authenticity
- normative
- frauds
- quality
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