Lipids in Food Chemistry, 2nd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 2189
Special Issue Editor
Interests: oil and fat; oil seeds; minor components in vegetable oil; frying; structured lipids; structured lipids; synthesis; health benefits
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Oils and fats, as an important source of fat-soluble nutrients, essential fatty acids, as well as energy, are consumed daily by humans. Lipids from natural sources are mainly composed of triacylglycerol (95%~98%) and minor components, such as tocochromanols, phytosterols, phenolic compounds, and squalene, and previous studies have observed that most of these minor components have antioxidant properties. Moreover, the current research mainly focuses on lipid’s physiological and biological activities and their possible relationships with human health. In addition, in the food industry, oils and fats could provide numerous lipid-based foods, such as bread, biscuit, chocolate, margarine, and frozen desserts, with a desirable texture, flavor, and taste. However, the properties, quality and oxidative stability of food products are significantly influenced by fatty acid and triacylglycerol composition due to their different physicochemical properties, including melting behavior, crystallization, solid fat content, and interfacial and rheological properties.
This Special Issue entitled “Lipids in Food Chemistry, 2nd Edition” includes original research articles, reviews, and short communications related to the health benefits, physicochemical properties, synthesis, processing, oxidation, nutrition and biotechnology of lipids but are not limited to the above.
Dr. Gangcheng Wu
Guest Editor
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Keywords
- lipids
- minor components
- processing
- health benefits
- nutrition
- synthesis
- oxidation
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