Recent Advances in Aquatic Food Products Processing—Volume II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 15 November 2024 | Viewed by 33
Special Issue Editor
Interests: active substance delivery; food preservation; food packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Aquatic products are an important part of the human diet, providing nearly 20% of the daily animal protein intake for approximately 3.1 billion people, as well as providing a food source of long-chain omega-3 polyunsaturated fatty acids for direct consumption. Aquatic products can be used as a good supplement to terrestrial food resources and provide high-quality nutrition for human beings. With the advancement of equipment and technology, aquatic product processing methods have also fundamentally been developed. However, compared to other muscle products, aquatic products possess more free amino acids, unsaturated fatty acids, fewer connective tissues, and higher enzyme activities. As a consequence, aquatic products are prone to quality degradation during processing, such as protein degradation, lipid oxidation, and changes in the smell, taste, and texture. These need to be studied more in depth.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the processing, storage, and preservation of aquatic products; the extraction and application of aquatic by-products; and the mechanisms and control of aquatic product corruption.
We look forward to receiving your contributions.
Dr. Jingran Bi
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
- aquatic food products
- processing method
- quality control
- byproduct utilization
