Special Issue "New Strategies to Enhance the Digestibility of Meat- and Seafood-Based Foods"
Deadline for manuscript submissions: 31 July 2021.
Interests: : development of value added meat products; utilization of bioactive materials; development of in vitro human digestion
Interests: value-added food product development; digestibility profile of foods; bioavailability of nutrients in foods; modeling of in vitro digestion process
Meat- and seafood-based foods are important supplies of proteins for our diet. Unlike other nutrients, proteins are interesting in a sense that they may refold and reaggregate into a different structure during processing and digestion, and this may have an impact on their overall digestibility. High demand of protein-rich food products by consumers has driven extensive production of food products that are meat- and/or seafood based. However, it will be of no use if these protein-rich food products cannot be digested into absorbable amino acids and peptides that our body could utilize. With increasing concerns over sustainability in farming, it is vital that we maximize the utilization of the available protein sources (meat and seafoods). Through advancement in processing technology, attempts have been made to increase the digestibility and bioavailability of protein-rich food products that are of meat and seafood origin.
In this Special Issue, we are encouraging the submission of manuscripts related to digestibility of protein-rich foods with a focus on meat and seafood. The use of novel processing technology to enhance digestibility, modeling or examination of protein breakdown during digestion, bioavailability of amino acids and peptides during digestion, and development of in vitro digestion models or tools specialized for studying protein digestibility are topics of interest. Through this Special Issue, we aim to advance the understanding of digestibility in protein-rich foods.
Prof. Dr. Sun Jin Hur
Dr. Michelle J. Y. Yoo
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 papers will be 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 monthly 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 2000 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.
- Meat and seafood-based foods
- Protein rich foods
- Protein digestibility
- Bioavailability of proteins
- Amino acids and peptides
- In vitro digestion model