Feature Review Papers in Fermentation for Food and Beverages 2024
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 3236
Special Issue Editor
Interests: food technology; enology; wine microbiology; yeast metabolomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue is dedicated to collecting high-quality review papers on all aspects of Fermentation for Food and Beverages. We welcome contributions from researchers who can offer insights on the latest developments in this field, including those related to microbial species and biotechnologies. We also encourage authors to invite relevant experts and colleagues to contribute to this Special Issue.
We strongly prefer full-length, comprehensive reviews, as they provide a more in-depth examination of the topic. Our goal is to share the latest scientific advancements with a large audience. Therefore, we invite authors to submit their best work and help us disseminate knowledge across the scientific community. We look forward to receiving your contributions and making this Special Issue a success.
Prof. Dr. Antonio Morata
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. Fermentation 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 2100 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
- Saccharomyces
- non-Saccharomyces
- Lachancea thermotolerans
- torulaspora delbrueckii
- metschnikowia pulcherrima
- hanseniaspora vineae
- brettanomyces/dekkera
- lactic acid bacteria
- Lactiplantibacillus plantarum
- bioprotection
- biocontrol
- sensory profile
- off-flavors
- bacteriocins
- zymocins
- enzymes
- emerging technologies
- aroma
- color
- functional foods
- mixed fermentations
- co-inoculations
- sequential inoculations
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