Fermented Food: Processing Technology, Microbiology and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 20 November 2024 | Viewed by 84
Special Issue Editors
Interests: fermentation; food microbiology; probiotics; yeasts; food byproducts fermentation; microbial bioactive compounds; solid state fermentation
Interests: fermented beverages; wine production; grape varieties; aroma compounds; valorization of agro-food residues; polyphenol compounds; bioactivities; liquid and gas chromatography
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food fermentation is an ancient process that transcends simple preservation. This process can transform ingredients into nutritious products, improve sensory aspects, and aggregate functional properties. This technique, mastered by microorganisms, has been used for thousands of years by many civilizations, shaping history and human health. Over the centuries, fermentation has adapted to market changes and the emergence of consumer niches. In this Special Issue, entitled “Fermented Foods: Processing Technology, Microbiology and Health Benefits", we hope to obtain contributions in the form of original articles encompassing innovative research focused on fermented foods and their processing, including preservation and modification via fermentation, as well as their beneficial aspects. Among the many topics covered by the theme of this Special Issue, we highlight the following:
- Fermentations with unconventional microorganisms;
- Fermented foods based on byproducts;
- Functional fermented foods;
- Development/characterization of new fermented foods;
- Innovative ways to conduct the fermentation process;
- New ingredients and substrates for fermentation.
Prof. Dr. W. F. Duarte
Prof. Dr. Flaviano S. Martins
Dr. Zlatina Genisheva
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
- food fermentation
- probiotic
- food byproducts
- bioactive compounds
- single-cell protein
- yeast
- bacteria
- filamentous fungi
- solid state fermentation
