Bioactive Compounds and Strategies for Nutritional Improvement in Muscle Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 26 February 2027 | Viewed by 331
Special Issue Editors
Interests: aquaculture; genetic improvement; convolutional neural network (CNN); computer vision; freshwater fish
Special Issues, Collections and Topics in MDPI journals
Interests: emerging technologies; food safety; predictive microbiology
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; bioactive compounds; plant-based products; foods for metabolic conditions; sensory analysis; strategies for dietary habit change
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue aims to gather high-quality research and review articles on bioactive compounds and innovative strategies for the nutritional improvement of muscle foods, including fish, seafood, and meat products. Emphasis will be placed on the development and application of bioactive compounds, functional ingredients, and antimicrobial and antioxidant strategies to enhance the nutritional value, safety, and shelf-life of muscle foods. This issue welcomes the submission of studies focusing on sustainable processing technologies, fortification approaches, post-harvest quality, and consumer health impacts related to muscle foods. By bringing together contributions in these areas, this Special Issue will provide a comprehensive overview of current advances and future perspectives in the use of bioactive compounds and technological innovations for enhancing the quality and nutritional properties of muscle foods.
Dr. Adriano Costa
Prof. Dr. Leandro Pereira Cappato
Dr. Mariana Buranelo Egea
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 250 words) can be sent to the Editorial Office for assessment.
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
- muscle foods
- fish and seafood
- meat quality
- bioactive compounds
- functional ingredients
- nutritional improvement
- sustainable processing
- antimicrobial strategies
- antioxidants
- organic acids
- essential oils
- shelf-life extension
- food safety
- health-promoting properties
- aquaculture nutrition
- food fortification
- technological innovations
- consumer health
- post-harvest quality
- food bioactivity
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