Dietary Protein and Bioactive Peptides in Meat and Seafood: Flavor, Innovative Production and Functional Evaluation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 18 September 2026 | Viewed by 9
Special Issue Editors
Interests: bioactive peptides; meat quality; meat flavour
Special Issues, Collections and Topics in MDPI journals
Interests: poultry flavour; bioactive peptides; functional ingredients
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The global demand for sustainable, nutritious, and health-promoting food sources is steadily rising. Meat and seafood represent high-quality dietary proteins, which, beyond their nutritional value, serve as precursors for a diverse array of bioactive peptides. Depending on whether they are processed via fermentation or enzymatic hydrolysis, the peptides produced exhibit different multifunctional properties, including antioxidant, antihypertensive, antimicrobial, and immunomodulatory activity. Furthermore, they play a significant and complex role in shaping flavor profiles, influencing both taste and aroma. This Special Issue aims to compile cutting-edge research and review articles that advance our understanding of the interplay between protein-derived peptides, flavor chemistry, and bioactivity in meat and seafood.
Dr. Lujuan Xing
Dr. Zhizhao Xiao
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
- meat
- seafood
- peptides
- innovative technologies
- functional effect
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