Special Issue on Food and Fatty Acids
Fatty acids are the main constituent of
lipids, which are the building blocks of the fat in our bodies and in the food
we eat. They are important nutrient components with various physiological
actions depending on their types. The goal of this special issue is to provide
a platform for scientists and academicians all over the world to promote,
share, and discuss various new issues and developments in the area of Food and
Fatty Acids.
In this
special issue, we intend to invite front-line researchers and authors to submit
original research and review articles on exploring Food
and Fatty Acids. Potential topics include, but are not limited
to:
-
Animal fats and oils
-
Dietary fats
-
Digestion and intake
-
Essential fatty acids
-
Fat metabolism
-
Fatty acid synthesis
-
Fatty acids and risk of cardiometabolic
disease
-
Free fatty acids
-
Monounsaturated fatty acids and health
-
Polyunsaturated fatty acids
-
Saturated fatty acids
-
Trans fatty acids
-
Unsaturated fatty acids
-
Vegetable fats and oils
Authors
should read over the journal’s For Authors carefully before submission. Prospective
authors should submit an electronic copy of their complete manuscript through
the journal’s Paper Submission System.
Please
kindly specify the “Special Issue” under your manuscript title. The
research field “Special Issue - Food and Fatty Acids” should be selected
during your submission.
Special Issue Timetable:
Submission Deadline
|
May 31st, 2024
|
Publication Date
|
July 2024
|
Guest
Editor:
For further questions or inquiries, please
contact Editorial Assistant at fns@scirp.org.