Cold – Pressed Oils and Use of By-Products of Oil Pressing in Food Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (20 November 2023) | Viewed by 4678
Special Issue Editors
Interests: edible fats and oils; camelina and hemp oil; oxidative stability of fats and possibilities of increasing it; use of oil pressing by-products in food applications; health-promoting food; innovative food products; product design
Special Issues, Collections and Topics in MDPI journals
Interests: technology of cold-pressed oils; including extra virgin olive oil; influence of raw material and technological factors on the quality of cold-pressed oils; physicochemical properties; oxidative stability; nutritional value of oils
Special Issues, Collections and Topics in MDPI journals
Interests: testing of oxidative stability and quality of cold-pressed oils; instrumental methods of assessing fat stability; use of oil pressing by-products as natural antioxidants; oil stability improvement using natural antioxidants
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
One of the most important challenges of our time is the need for a renewed focus on the problem of resource efficiency, especially in food production. This trend—related to the circular economy—is particularly relevant for the recycling of byproducts. In this context, significant research is currently being carried out in oil pressing.
The cold pressing of oils is an environmentally friendly approach to their processing. The quality and safety of the obtained oils are primarily influenced by the raw material (its physico-chemical factors, fatty acid composition, and bioactive compounds content), the oil pressing and purifying process, or its storage conditions. The byproduct is a press cake, which has high nutritional value and can be a valuable component in food production. Thanks to the management of press cakes, cold pressing may be in line with a "zero waste" ideology.
Currently, many research teams are conducting research related to the use of press cakes in various food applications (confectionery, pastry production, vegetable substitutes for meat products, pasta production, yoghurts, etc.). Researchers are creating innovative food products that use the byproducts of vegetable oils. Sharing our research results in this Special Issue can help food producers look at byproducts differently and use them in new food applications.
In this Special Issue, we invite researchers to contribute original research and review articles that analyse and describe the nutritional quality and bioactive compounds in cold-pressed oils and their byproducts. Research covering the use of such byproducts in food applications is of particular interest.
The impact factor of Foods is 5.561, and the journal consistently publishes high-quality manuscripts. We believe that Foods is an excellent forum for the publication of your research.
The submission deadline is February 2023. You are invited to submit your manuscripts between the present and the deadline; papers will be published on an ongoing basis after processing. Please prepare submissions in compliance with the instructions we provide for our authors. For more details about the submission process, please see https://www.mdpi.com/journal/foods/instructions.
Articles will be subject to peer review, and participation in the peer review process is not a guarantee of manuscript acceptance. Foods is a fully open access journal, and articles are subject to the charges described in the author guidelines.
We invite you to contact the Section Managing Editor of Foods Serena Wang: serena.wang@mdpi.com, if you are interested in this project.
Dr. Katarzyna Ratusz
Prof. Dr. Małgorzata Wroniak
Dr. Edyta Symoniuk
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
- antioxidative effect
- circular economy
- cold-pressed oils
- functional properties
- nutraceutical
- oil cake and meals
- physicochemical
- cold-pressed press cake
- recycling of byproducts
- zero waste
