Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 13 January 2025 | Viewed by 378
Special Issue Editors
Interests: fermented food products; food biotechnology; food nutrition
Interests: food ingredients; functional substances
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As one of the most traditional methods of food processing, fermentation transforms a diverse range of raw food materials into uniquely flavored and nutritionally rich products through the action of various microorganisms. The characteristics of the raw materials, specific microorganisms, environmental conditions and fermentation process parameters all influence the final properties of fermented foods. Fermented foods are not only an effective solution for optimal resource utilization but also have a positive impact on physical and mental health. At present, increasing numbers of new raw materials and innovative processes are being used to develop novel fermented food products. In this context, this Special Issue invites review articles and original research papers on advancements and innovations in the production of fermented foods. The focus will be on the raw materials and microorganisms used in fermentation, the application of advanced technologies in novel fermented foods and the health benefits of fermented foods, aiming to deepen the understanding of fermented foods further.
Prof. Dr. Weiming Fang
Dr. Yongqi Yin
Guest Editors
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- fermented foods
- fermentation raw materials
- fermentation microorganisms
- fermentation technology
- Nutritional composition
- advanced technologies
- health-promoting food
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