Special Issue "Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients"
Deadline for manuscript submissions: closed (15 October 2023) | Viewed by 6851
Interests: nutrition; food processing; starch; polysaccharide; gut health; seafood
Relevant studies have shown that a variety of bioactive ingredients in fish, algae, and other seafoods (such as polysaccharides, lipids, proteins, peptides, polyphenols, polyunsaturated fatty acids, etc.). These bioactive ingredients can significantly improve human diseases, such as hyperlipidemia, diabetes, obesity, and inflammation. In addition, the development of new seafoods by enzyme biotechnology, heating, microwave and other processing methods not only improves the nutritional quality of products, but also improves the application of bioactive ingredients in food. However, more research is needed to further understand the effects of different processing techniques on the nutritional composition and quality of seafoods, as well as the beneficial effects of different bioactive ingredients in seafoods on human health. This topic aims to gather diverse research papers ranging from seafood processing to the health mechanisms of bioactive ingredients. All information on this research topic will contribute to the development and application of innovative seafoods and ingredients and research into mechanisms for health promotion.
Dr. Hongliang Zeng
Prof. Dr. Yi Zhang
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.
- bioactive ingredients
- seafoods processing
- new processing technology
- food development and application
- health benefits
- fish byproducts
- functional seafoods