Sustainable Preservation, Processing, and Packaging of Aquatic Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 156
Special Issue Editors
Interests: food engineering; food packaging; biodegradable packaging; active and intelligent packaging; nonthermal processing; shelf life modeling; seafood technology
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; food safety; food quality; food packaging; active packaging; food storage; fish product processing; fish freshness; fish by-product valorization; microbial stability and food shelf life
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The production of aquatic foods has continuously increased over recent decades. Aquatic food products include a diverse group of animals, plants, and microorganisms that provide essential nutrients for human consumption, such as proteins, fatty acids, minerals, and vitamins. Fish and seafood (including novel aquatic sources, such as algae) are perishable products with high commercial value if their shelf life could be extended by appropriate handling, processing, and packaging methods. Sustainable production of aquatic food products depends greatly on innovations in processes and materials for quality improvement and shelf-life extension, and on product diversification and full utilization of raw materials. Sustainability is also affected by high levels of loss at several stages of the production and the supply chain, and this is one factor behind the elevated production and transport costs of perishable foods. All studies regarding technologies that may improve the quality of aquatic products, extend the shelf life, and promote human health and environmental sustainability of aquatic food products are welcome to be submitted to this Special Issue.
Dr. Theofania Tsironi
Dr. Athina Ntzimani
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
- quality improvement
- shelf-life extension
- valorization of aquatic by-products
- intelligent packaging
- active packaging
- value addition
- non-thermal processing
- bioactive compounds
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