Biocompounds and Functional Molecules Derived from Lipids
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Macromolecular Chemistry".
Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 9854
Special Issue Editor
Interests: functional lipids; modification of lipid compounds; lipid oxidation; flavor compounds; human milk; emulsion; process of distilled spirit production; quantitative analysis; nutrient database; phospholipids; Steglich reaction; industrial isolation process
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Oils and fats naturally occur in biological origin that can be used as food materials. In foods, lipids are mainly found in the form of neutral lipids along with other minor components such as phospholipids, lipid-soluble vitamins, and sterols, etc. They not only provide the energy that humans need, but they also act as essential nutrients to maintain our healthy life. Also, some compounds play an important role in ensuring that the physiological response occurs smoothly as a component of the cell membrane, and they can be converted into the important substances necessary for human life by metabolism. In addition to these lipid compounds, some plant oils, namely edible oils that are consumed without refining, contain substances classified as polar compounds (e.g., flavonoids), which are known to have health benefits. Thus, the substances contained in food oils and fats vary widely. Moreover, the structure of lipid has been transformed with the latest technology, and more useful health and physico-chemical properties are expected for humans and industries. Meanwhile, in many foods such as milk and butter, lipids exist in the form of emulsion droplets. Therefore, the structure and stability of droplet as a carrier of lipids in emulsion system are also interesting topics.
Since edible oils and fats are used as the main ingredient of most processed foods, people naturally ingest the above mentioned substances in the daily food intake, and therefore the interest in lipid compounds is inevitable in the food industry.
This Special Issue on “Biocompounds and Functional molecules derived from lipids” welcomes original research on
1) Any compound from biological origin (vegetable, animal, microorganism and their by-products) of lipids
2) Chemically or enzymatically modified lipid-based compounds which can be claimed to have health benefits or physico-chemical properties.
3) Any lipid-based structure which can be used in foods
Dr. Ki-Teak Lee
Guest Editor
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Keywords
- Food lipids
- Biocompounds in lipids
- Fuctional lipids
- Structurlly modified lipids
- Functional emulsions
- Lipid analysis