Oil and Lipid: Study on Physicochemical Property, Nutritional Composition and Sensory Profile
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (10 December 2023) | Viewed by 2701
Special Issue Editor
Special Issue Information
Dear Colleagues,
Some plants store energy in their seeds in the form of fat, commonly called oil in its liquid state. Oil is a more concentrated energy source (9 kcal/g) than carbohydrates (4 kcal/g). Oil and fat are important nutrients in a healthy diet. The main components of oil (over 90%) are lipids. Lipids include monoacylglycerides, diacylglycerides, triacylglycerides, phospholipids, sterols, terpenes, fatty alcohols, carotenoids, fat soluble vitamins, etc. The functions of lipids involve storing energy, signaling, and acting as structural components of cell membranes. In addition, the most important feature for oil is the sensory profile. The oil product must meet consumer preferences, otherwise it cannot be sold. Although some reports have examined the relationship between oil flavor composition and the resulting sensory profile, this topic and related studies are still worthy of further study.
This Special Issue will focus on oil and related innovative research. We invite submissions of unpublished research and reviews on the physicochemical property, nutritional composition, sensory profile, and other related subjects based on oil and lipids.
Prof. Dr. Xiupin Wang
Guest Editor
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
- oil
- lipid
- sensorial properties
- physical/chemical properties
- nutritional composition
