alexa Raw Materials and Processed Foods
ISSN: 2150-3508

Fisheries and Aquaculture Journal
Open Access

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Special Issue: Raw Materials and Processed Foods

Selected Papers from "International Conference on Raw Materials to Processed Foods"

Title of Special Issue:  Raw Materials and Processed Foods

Purpose and current relevance

Food has been one of the main concerns of mankind not only because it is essential to live, grow and function, but also it has unnegligible effect on the economy with daily produced crops. To meet the require of foods all over the world in addition to the topics like public health, sustainability challenges and preference of consumers necessitate processing technologies to change and develop continuously. Within here, especially seafood consumption and processing technology has an important share as the demand in these procts grow in daily basis.

In this Special Issue, the researchers are invited to display their studies on all aspects relevant from raw materials to processed foods. From the enormous amount of knowledge generated from different processes, submissions about raw materials including seafood and meat, edible oils and all kinds of technologies (thermal, nonthermal processing etc.) applied on these food materials are particularly encouraged.

List of topics to be covered

• Raw and processed food products
• Physicochemical, microbiological and sensory properties of raw and processed fish and other sea products
• Seafood processing technology, quality and safety
• Instrumental and sensory analysis of food products
• Postharvest applications of raw materials

Submit manuscript at https://www.editorialmanager.com/lifesciences/ or send as an e-mail attachment to the Editorial Office at [email protected]

Last date for the submission of manuscripts is May, 2018.
The Article Processing Charge or manuscript handling cost per article for this special issue is USD 419. The manuscript should be arranged as per the Journal format. For more details visit: Instructions for Authors

Guest Editors

1) Prof. Dr. Serkan Selli
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.

2) Prof. Dr. Ha┼čim Kelebek
Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey.

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