New Insight into Edible Oil: From Food Chemistry to Health Benefits
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 1059
Special Issue Editor
Interests: vegetable oils; composition; fatty acids; bioactive compounds; antioxidants; frying; cooking; storage; oxidation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Along with proteins and carbohydrates, dietary fats are one of the three main components of the human diet. Vegetable oils and fats are carriers of taste and aroma as well as bioactive compounds, vitamins, and antioxidants. Often processed through various technological processes, they can lose their properties and become a source of compounds that are unfavourable to humans. In addition, all kinds of impurities appearing in edible fats require detailed quantitative and qualitative analysis. The adulteration of vegetable oils is also an important problem in marketing.
The aim of this Special Issue is to showcase the latest developments in the analytics of edible oils, the degradation that occurs during oil processing and storage, and the impact of this degradation on human health. All kinds of structured fats and nanoemulsions and their influence on the thermal and oxidative stability of edible fats and oils will be an important part of this issue.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:
- Quality and composition of unconventional edible oils;
- Thermo-oxidative stability of edible oils and fats and influence of natural antioxidants on their stability;
- New structured lipids and their influence on the health benefits;
- Identification of contaminations and adulterations in edible oils and fats and their effects on human health.
I look forward to receiving insightful contributions.
Prof. Dr. Magdalena Rudzińska
Guest Editor
Manuscript Submission Information
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Keywords
- edible oils
- fats
- structured lipids
- bioactive compounds
- quality
- stability
- degradation
- contamination
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