Special Issue "Advances in Upcycling Underutilized Seafood Products for Food Applications"
Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 12875
Interests: seafood by-product utilization; processing effects on seafood quality; value added product development; aquaculture products
Interests: food preservation; nutritional quality; health benefits; seafood; food processing and storage; novel methods; rapid and non-invasive assessment; food deterioration; extraction of valuable ingredients; fish side streams; shelf-life prediction
Our aquatic food systems, which provided more than 200 million tons of farm-raised and wild-harvested fish, shellfish, and algae in 2020 (FAO.org), are critically important for fostering food security around the globe. Ensuring their sustainable use in the face of significant environmental and societal change is a key pillar of the expanding blue economy. Currently, however, millions of metric tons of food loss are generated by the seafood industry each year, from harvest to processing. The development of new technologies and approaches to upcycle underutilized seafood resources into value-added food ingredients/products is essential for promoting the sustainable utilization of harvested aquatic food resources.
In the context of this Special Issue, “underutilized” refers to seafood processing side streams (e.g., heads, guts, skin, shell, stipes), bycatch, and aquatic species not commonly consumed (e.g., low-value seafood, invasive species) that hold tremendous potential for valorization. This Special Issue invites original research and review papers that address barriers or potential strategies for the transformation of these resource streams into safe, sustainable, functional, and consumer-acceptable food ingredients/products. Papers focusing on innovative preservation technologies or consumer acceptability of formulated upcycled products are particularly welcome.
Prof. Dr. Denise Skonberg
Dr. Janna Cropotova
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.
- seafood processing
- value-added products
- byproduct streams
- underutilized species
- quality characterization
- preservation technologies
- formulated products
- consumer acceptability
- functional ingredients
- economic feasibility