Eggs and Egg Products: Production, Processing, and Safety
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (19 June 2024) | Viewed by 627
Special Issue Editor
Special Issue Information
Dear Colleagues,
Eggs have a long history of being consumed by humans and have long been regarded as a ‘dual-functional food ingredient’. The first aspect of this being that eggs are rich in nutrients, providing consumers with a high-quality protein and lipid source as well as a wide variety of critical minerals, vitamins, trace elements, and bioactive ingredients. The second aspect is that eggs have excellent processing characteristics, such as gelation, foaming, and emulsifying properties. They have been widely used as an important functional ingredient in the fields of food production, medicine, and cosmetics. Research on the production process, properties, and safety of eggs and egg products has always been a hot topic, covering such areas as, for example, new techniques for the processing and preservation of egg products, improvements to the nutritional or functional properties of egg products, the extraction and production of active ingredients from eggs, and exploring the relationship between the ingredients of eggs and human health. Fresh research on these fields would further expand the myriad applications of eggs and egg products.
Dr. Yujie Su
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
- eggs
- egg products
- processing
- nutrition
- functional properties
- safety
