Special Issue on Fatty Acids in Foods
A fatty acid is a carboxylic acid with a
long aliphatic chain, which is either saturated or unsaturated. Unsaturated
fatty acids are indispensable to the human body. When metabolized, they yield
large quantities of ATP. Many cell types can use either glucose or fatty acids
for this purpose. When dietary unsaturated fatty acid is insufficient, it is
prone to many diseases.
In this special issue, we intend to invite front-line
researchers and authors to submit original researches and review articles on
exploring Fatty Acids in Foods. Potential topics include, but are not
limited to:
-
Unsaturated fatty acids
-
Essential fatty acids
-
The role and
importance of fatty acids
-
Fatty acid metabolism
-
Blood fatty acids
-
Food sources of unsaturated fatty acids
-
Physiological
functions of fatty acids
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 notice that the “Special Issue”
under your manuscript title is supposed to be specified and the research field
“Special Issue – Fatty
Acids in Foods”
should be chosen during your submission.
According to the
following timetable:
Submission Deadline
|
October 10th, 2017
|
Publication Date
|
December 2017
|
Guest Editor:
For
further questions or inquiries
Please
contact Editorial Assistant at
fns@scirp.org