Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition

Dear Colleagues,

Food lipids represent a major component of food, being the primary source of energy as well as important structural and functional constituents of cells in biological systems. The state of our health and the quality of the food we eat are significantly dependent on the quality of the lipids we consume.

As the Guest Editors of this Special Issue, we look forward to reviewing your submissions on the newest trends in food lipids research. We encourage scientists to contribute the most up-to-date information on food lipids in terms of their structure and chemical properties, their impact on the quality of food and our health, their potential biotechnological applications in the synthesis of food ingredients, and, in terms of sustainable development, waste management and the use of lipids for energy-production purposes.

Suggested research areas include, but are not limited to:

• The application of modern techniques to study the properties of food lipids;
• Analysis of the composition and structure of food lipids;
• The characteristics of the physicochemical and thermal properties of food lipids;
• Modern techniques for extracting oil from food;
• The creation of products with lipid participation (lipid-based microencapsulation, creation of solid lipid micro-particles, also called lipospheres, for food ingredient delivery);
• The implications of different lipids for human health (lipid effects and underlying mechanisms in cardiovascular and neurological systems);
• New approaches to the metabolic profiling of lipids;
• Lipid peroxidation in biological systems;
• The role of essential fatty acids in human nutrition;
• The oxidative stability of food lipids;
• Obtaining, testing, and utilizing the lipid fraction of by-products and waste products from the food industry;
• Lipid modification to obtain structured lipids;
• Biotransformation and bioconversion reactions leading to obtaining lipid-derived fragrances;
• The use of microorganisms and enzymes (lipases) for the modification of lipids in foods;
• Microbial lipid production;
• Obtaining biofuels (biodiesel) from lipids.

Prof. Dr. Joanna Bryś
Dr. Jolanta Małajowicz
Guest Editors

Manuscript Submission Information

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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.

• vegetable oils and animal fats
• essential fatty acids
• oxidative stability
• instrumental methods
• modification of lipids
• biotechnological application of lipids
• microbial lipid production
• biofuels
• by-products and waste products
• microencapsulation and liposomes