Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 12456
Special Issue Editor
Interests: microbiology and food safety; yeasts; Listeria; traditional food and drinks; extracellular polymeric substances; biofilms
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This upcoming Special Issue focuses on the fermentation of foods and beverages, which is an ancient technique that has been used for thousands of years. The resulting fermented products offer unique sensory properties and have numerous health benefits, which have been commercially exploited. Despite modern equipment and analytical techniques, there is still much to be learned about several fermentation processes. This Special Issue aims to address this gap by covering investigations carried out on fermented foods or beverages. We welcome research articles, reviews, and short communications on chemistry, microbiology, food engineering, new products, nutrition, and sensory properties from around the world. We particularly welcomes submissions that focus on yeasts as the fermenter, whether it is Saccharomyces or non-Saccharomyces yeast fermentation. Research on wine production and brewing driven by different fermentation systems is also acceptable. Submissions that introduce new insights into often-neglected fermented traditional foods and drinks around the world will also be considered. This is the third volume of our journal's Special Issue, and we hope to continue the success of the previous two volumes.
Dr. Ogueri Nwaiwu
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
- change in reactants and products
- chemistry
- sensory properties
- microbiology
- transcriptomics, proteomics and metabolomics
- food safety and nutrition
- food processing technology
- new product development
- food structure and functionality
- volatiles and flavours
- physical changes
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