Advances in Aquatic Food Processing By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: closed (15 April 2023) | Viewed by 4267
Special Issue Editor
Interests: aquatic food processing by-products; new processing technology; products; nutrition, function, safety, and their possible mechanism
Special Issue Information
Dear Colleagues,
In the process of aquatic food processing, a large number of by-products such as fish scales, fish viscera, fish skin, and fish bones are produced. These by-products contain a large number of proteins, enzymes, oils, and other bioactive substances, such as polysaccharides, vitamins, and minerals. Therefore, the comprehensive utilization of by-products of aquatic products processing can greatly improve the added value of aquatic products, reduce the cost of leading products, and obtain higher economic, ecological, and social benefits.
This Special Issue will focus on the latest findings related to different new processing technologies of aquatic food processing by-products. It will include papers dealing with new findings about function, characteristics, and processing adaptability of aquatic food processing by-products. Papers on in vitro and in vivo biological activity and the potential health benefits of extracts or compounds isolated from by-products are also welcome, as well as papers dealing with their safety for human consumption. This Special Issue will include original research articles, reviews, and short communications.
Dr. Juan You
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
- by-products
- processing technology
- nutrition
- function
- safety
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