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Journal of Aquatic Food Product Technology is a peer-reviewed journal published by Taylor & Francis, covering Meat and Animal Product Quality, Aquaculture Nutrition and Growth, Protein Hydrolysis and Bioactive Peptides.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Aquatic Food Product Technology 12 (3): 45–58.
Formats any DOI in Journal of Aquatic Food Product Technology style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Aquaculture Nutrition and Growth Protein Hydrolysis and Bioactive Peptides Aquaculture disease management and microbiota Seaweed-derived Bioactive Compounds |
| ISSN | 1049-8850 |
| Citation impact (2-yr) | 1.18 |
| h-index | 52 |
| i10-index | 699 |
| Total citations | 22,116 |
| Top institutions publishing here | Oregon State University |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Various procedures for preparation of the biopolymers chitin and chitosan have been developed over the years. Preparation methodology and analysis of physicochemical properties of these biopolymers are reviewed in terms of crustacean species and diverse characterization methodology. Such properties influence biopolymer functionality differing with crustacean species and preparation methods. Monitoring of the relationship between process…
Proteolytic enzyme are widely used as food processing aids. In recent years, proteolytic enzymes from marine organisms have been used as process aids. Other possible uses of enzymes form marine animals in the food industry are based on the unique properties of these enzymes. Examples of unique properties include ease of heat denaturation, high molecular…
ABSTRACT This paper provides an overview of some recent findings on consumer attitudes and other important antecedents of seafood consumption and buying behavior. Taste, distaste (negative affect), nutritional value and freshness (quality) are suggested to be most important in forming consumers' attitudes and preferences towards buying and consuming seafood. Social norms, moral obligations and health…
Plastic litter in the oceans is a major environmental problem, and small size plastics (microplastics) have been detected in many species of fish and shellfish consumed by humans. The purpose of this paper is to evaluate the knowledge on microplastics in fish and shellfish in relation to a possible threat to seafood safety. In fish…
The current practice of fish processing generates large amounts of by-products, which can account for up to three-quarters of the total fish weight. Despite the presence of several valuable components in the fish processing discards, the latter are usually dumped into landfills or at sea, having potentially harmful environmental effects or end up as low…
