Advances in Seafood Quality, Technical and Nutritional Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 29 August 2024 | Viewed by 156
Special Issue Editors
2. Division of Aquaculture and Seafood Upgrading (DivAV), Portuguese Institute for Sea and Atmosphere (IPMA, I.P.), Rua Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal
Interests: marine biology; physiology; ecotoxicology; climate change; bioenergetics; food microbiology; food chemistry; chemical contaminants; seafood quality and safety; shelf-life; analytical methods; bioaccessibility; in vivo model
Special Issue Information
Dear Colleagues,
Seafood is one of the most important sources of essential nutrients for healthy and nutritious diets. According to the United Nations, one-third of the world’s population suffers from hidden hunger and malnutrition in all forms and dimensions, reaffirming the importance of aquatic foods as a solution to healthy diets and providing several bioavailable nutrients that improve consumer health. Nourishing a growing population is one of the main challenges of this century, and a supply of healthy and nutritious seafood for human consumption is central to economic, social and sustainable development. In this context, improving seafood quality and safety along the entire food chain (production, processing, trade and consumption) has gained growing awareness and importance. The quality and nutritional value of seafood products involves knowledge of seafood’s nutritional content and its associated benefits, sensory properties and freshness.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following: seafood quality, seafood security, seafood processing, seafood’s nutritional value, novel techniques and the sustainable development of seafood products.
We look forward to receiving your contributions.
Dr. Patrícia Anacleto
Dr. Vera Barbosa
Guest Editors
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
- seafood
- nutrition
- safety
- quality
- processing and shelf life
- health-value benefits
