Aquatic products are extremely popular with consumers since they have a unique taste and multiple bioactive substances such as protein, mineral elements, polysaccharides, and unsaturated fatty acids. However, the processing of aquatic products is still mostly at the primary processing level, resulting in a low utilization rate. Meanwhile, food processing causes a sizable number of by-products, seriously depleting natural resources and polluting the environment. Therefore, in-depth processing of aquatic products and the improvement of the comprehensive utilization of by-products are conducive to the high-value utilization of low-value aquatic products so as to maximize the development of aquatic resources, achieve sustainable development of resources, and ultimately obtain higher economic, ecological, and social benefits.
This Research Topic aims to introduce the latest technology, method, and research progress in aquatic product processing and by-product utilization, focusing on new insights into the preservation and processing theory, flavor development and evolution in aquatic products, application of novel processing technologies, detection and functional analysis of active ingredients and the comprehensive utilization of by-products from aquatic products. Therefore, this Research Topic focuses on promoting the deep processing of aquatic products, improving the utilization rate of aquatic raw materials and by-products, and reducing by-product resource pollution, thus achieving the goal of sustainable development of resources.
We welcome original research and review papers on the following themes but are not limited to:
- Novel technologies and new insights on deep processing, preservation mechanism, and quality control of aquatic products.
- Innovative techniques and methods for forming and regulating aquatic product flavor.
- Discoveries on the functions, characteristics, and processing adaptability of aquatic products and by-products.
- Detection, identification, extraction, purification, and functional analysis of active components in aquatic products and by-products.
- Exploration of biological activity, potential functionality, and safety from aquatic products and by-products extracts or compounds.
Aquatic products are extremely popular with consumers since they have a unique taste and multiple bioactive substances such as protein, mineral elements, polysaccharides, and unsaturated fatty acids. However, the processing of aquatic products is still mostly at the primary processing level, resulting in a low utilization rate. Meanwhile, food processing causes a sizable number of by-products, seriously depleting natural resources and polluting the environment. Therefore, in-depth processing of aquatic products and the improvement of the comprehensive utilization of by-products are conducive to the high-value utilization of low-value aquatic products so as to maximize the development of aquatic resources, achieve sustainable development of resources, and ultimately obtain higher economic, ecological, and social benefits.
This Research Topic aims to introduce the latest technology, method, and research progress in aquatic product processing and by-product utilization, focusing on new insights into the preservation and processing theory, flavor development and evolution in aquatic products, application of novel processing technologies, detection and functional analysis of active ingredients and the comprehensive utilization of by-products from aquatic products. Therefore, this Research Topic focuses on promoting the deep processing of aquatic products, improving the utilization rate of aquatic raw materials and by-products, and reducing by-product resource pollution, thus achieving the goal of sustainable development of resources.
We welcome original research and review papers on the following themes but are not limited to:
- Novel technologies and new insights on deep processing, preservation mechanism, and quality control of aquatic products.
- Innovative techniques and methods for forming and regulating aquatic product flavor.
- Discoveries on the functions, characteristics, and processing adaptability of aquatic products and by-products.
- Detection, identification, extraction, purification, and functional analysis of active components in aquatic products and by-products.
- Exploration of biological activity, potential functionality, and safety from aquatic products and by-products extracts or compounds.
