New Insights into Meat Co-products and Non-meat Alternatives
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (10 September 2022) | Viewed by 321
Special Issue Editor
Interests: plant proteins; protein amyloid fibrils; plant-based meat analogues; high moisture extrusion; nutrition analysis of plant-based meat analogues; structure design of plant-based meat analogues
Special Issue Information
Dear Colleagues,
The growth of the world's population increases demand for sources of proteins. Meat products as the major source of high-protein food have raised concerns relating environmental impacts, animal welfare issues and public health. Plant proteins exhibit the potential to replace meat, enabling us to develop plant-based meat analogues. Both global academia and industrial research communities are targeting the development of plant-based alternatives to conventional animal products.
In this Special Issue of Foods, we encourage the submission of manuscripts focused on all aspects of the meat analogues: The development of plant proteins sources, the functional properties and structural characteristics of plant proteins, the formulations and optimization of processing conditions using extrusion technology, sensory attributes and nutrient characteristics of meat analogues, various strategies of analyzing the structure of meat analogues’ fibers, representative techniques for analyzing the distribution of moisture and lipid in meat analogues, the nutritional advantages and disadvantages of meat analogues, product safety consciousness and consumer acceptance, and challenges and perspectives for nonmeat products.
Our aim is to gather all the new information in this field and include it in the Special Issue entitled, “New Insights into Meat Co-products and Non-meat Alternatives of Foods”. We invite researchers to contribute original and unpublished research and review articles on this topic.
Dr. Cuixia Sun
Guest Editor
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
- plant proteins
- meat analogues
- structure design
- processing
- nutrition
- safety
- quality evaluation
