导 读
专刊简介
Lipids, as one of the three essential nutrients for the human body, are of great importance. It has a wide and profound role in living organisms, including energy storage, cell membrane formation, signal transduction, endocrine and inflammatory regulation, and other aspects. Meanwhile, lipids also play an indispensable role in maintaining the ideal color, flavor, texture, and nutritional quality of food. By conducting in-depth research on the composition, structure, and function of lipids, we can better understand their operational mechanisms in living organisms, providing strong scientific support for optimizing food processing, improving food quality, ensuring
food safety, and enhancing food nutritional value.
Therefore, this special issue will focus on cutting-edge fields such as lipid science and health, future lipid technology, and covers such diverse topics as lipid resources and evaluation, lipid analysis and characterization, lipid synthesis and regulation, lipid preparation and utilization, lipid flavor and perception, and lipid nutrition and health.
主题范围
1. Lipid resources and evaluation: This theme covers comprehensive and sustainable utilization of lipid-rich biological resources including animals (insects, fish, and marine aquaculture), plants, and microorganisms. Evaluation of lipid resources involves assessing their nutritional value, availability, and sustainability. This includes analyzing their composition, determining their health benefits and risks, and evaluating their environmental impact.
2. Lipid analysis and characterization: This theme covers technical advances in analytical method development in lipidomics which focuses on global characterization of lipids at molecular and systems levels, including: high coverage profiling, accurate quantification, isomer discrimination, inter- and intracellular spatial and temporal distributions, and data processing.
3. Lipid preparation and utilization: This theme covers oil pretreatment, physical pressing, green extraction, biology, physical refining and enrichment, functional lipid molecule design, enzymatic preparation, emulsion interface regulation and directed delivery, microencapsulation, steady-state processing and enhanced utilization, as well as new methods, technologies, products and equipment aimed to improve the efficiency, quality and function of lipid.
4. Lipid flavor and perception: This theme covers flavor/taste/aroma profiles in lipid, vegetable oil and lipid food (including novel functional lipid matrix), considering key flavor compounds, sensory aspects, consumer perception, oral process and taste perception. And variety screening and new processing technologies aiming to improve flavor quality or get potential health benefits.
5. Lipid nutrition and health: This theme covers digestion and absorption of lipids, lipid metabolism regulation, lipids and chronic diseases, and lipids and gut microbiota. Understanding the lipid nutrition and health can help us make informed decisions about our diet and its impact on our health.
关键词
Lipids, Lipid Analysis, Lipid Structure, Lipid Oxidation, Lipid Preparation, Lipid Flavor, Lipid Delivery, Lipid Quality and Safety, Lipid Function, Lipid Nutrition
客座编辑
Prof. Dr. Fang Wei
Oil Crops Research Institute, Chinese Academy of Agricultural
Sciences
Interests: Lipidomics; lipids accurate quantification; lipid isomers discrimination; inter- and intracellular spatial and temporal distributions; data processing.
Prof. Dr. Colin Barrow
Director of the Centre for Sustainable Bioproducts, Deakin
University, Australia
Interests: Omega-3 biotechnology and bioprocessing; lipases and lipases modification; amyloid fibres and nanomaterials
Prof. Dr. Matej Orešič
School of Medical Sciences, Örebro University, Örebro, Sweden/ Turku Bioscience Centre and Department of Life Technologies, University of Turku, Turku, Finland
Interests: Systems biology; bioinformatics; metabolomics; lipidomics; biophysics; systems medicine; computational biology
Oil Crops Research Institute, Chinese Academy of Agricultural
Sciences
Interests: Functional food; lipid chemistry and nutrition; colloid chemistry
投稿指南
Submission information
Please submit your papers at https://www.editorialmanager.com/foodchem/default1.aspx by 31 December 2024.
Please select 'VSI:Lipid chemistry' while selecting the article type.
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中国农业科学院油料作物研究所油料品质化学与营养创新团队脂质分析实验室致力于突破脂质组分析所面临的生物基质复杂、脂质及其代谢产物种类繁多且结构复杂、定性和定量分析困难等共性关键技术瓶颈，建立高效，高通量的脂质组分析平台，并将该平台广泛应用于：（1）不同生物种质资源中脂质组成；（2）应用于食品安全与质量控制；（3）脂质的生物功能与营养学评价；（4）开发新的功能脂质。
