Early-Career Researchers in Processing Technology of Beverages

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 2473

Special Issue Editors


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Guest Editor
Department of Biochemistry and Molecular Biology, University of Food Technologies—Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria
Interests: beverage fermentation; brewing; beer microbiology; yeast immobilization; antioxidant activity; beer and wine analysis

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Guest Editor
Department of Technology of Wine and Beer, University of Food Technologies—Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria
Interests: beverage fermentation; brewing; beer microbiology; yeast immobilization; antioxidant activity; beer and wine analysis

E-Mail Website
Guest Editor
Department of Technology of Wine and Beer, University of Food Technologies—Plovdiv, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria
Interests: food and beverage fermentation; kinetic of microbial growth; bioreactors modeling; beer production; yeast fermentation processes; wine and beer fermentation; bioengineering of beverages; immobilized cells; beer with immobilized cells

Special Issue Information

Dear Colleagues,

Worldwide beverage production is constantly evolving, which requires the search and introduction of new assortments. The development of these assortments should be based on a solid scientific basis, generated by a significant amount of research in terms of technology and microbiology, and last but not least in terms of marketing.

The present Special Issue will also include articles related to “Strengthening Research Excellence and Innovation Capacity of the University of Food Technologies—Plovdiv through the Sustainable Development of Tailor-Made Food Systems with Programmable Properties”, funded by the Ministry of Education and Science of the Republic of Bulgaria to support the growth of early-career researchers working in the field of food technology and in particular the production of beverages through the so-called tailor-made technology.

The present Special Issue addresses all early-career researchers by giving them the opportunity to publish their research in the field of production of different beverage types—beer, wine, soft drinks, and innovative drinks. I hope you will use this opportunity to share your research with the scientific community in a reputable scientific journal such as Beverages.

The Special Issue “Early-Career Researchers in Processing Technology of Beverages” will collect high-quality original research papers, reviews, and commentaries on:

i. Technologies for production of wine, beer, soft drinks;
ii. Tailor-made concept for the development of new types of beverages with increased biological value;
iii. Technological and microbiological approaches for production of non-traditional beverages;
iv. Beverage microbiology;
v. Beverage hygiene and safety.

Dr. Rositsa Denkova-Kostova
Dr. Vesela Shopska
Dr. Georgi Kostov
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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.

Published Papers (1 paper)

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Research

16 pages, 3211 KiB  
Article
Modelling of Malt Mixture for the Production of Wort with Increased Biological Value
by Vesela Shopska, Desislava Teneva, Rositsa Denkova-Kostova, Kristina Ivanova, Petko Denev and Georgi Kostov
Beverages 2022, 8(3), 44; https://doi.org/10.3390/beverages8030044 - 28 Jul 2022
Cited by 5 | Viewed by 1959
Abstract
Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime. Therefore, we investigated the main brewing characteristics (extract, pH, [...] Read more.
Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime. Therefore, we investigated the main brewing characteristics (extract, pH, and colour), phenolic compounds content, and antioxidant activity (measured by DPPH, FRAP, CUPRAC, ABTS, and ORAC) of wort, produced by Vienna, Melanoidin, Caramel pils and Special X malt or mixture of them. The results obtained were used for the modelling and optimisation of malt mixture that can be used for the production of functional beverages. Optimisation was made on the basis of wort extract, total phenolic compounds (measured by Folin–Ciocalteu method), and antioxidant activity, measured by DPPH, FRAP, and ORAC methods. Although optimised variants with high content of Special X malt showed highest antioxidant activity, they had an unpleasant taste and slow mash filtration rate. Therefore, the variant with 24.2% Vienna, 51.8% Melanoidin, 20% Caramel pils, and 4% Special X malts was chosen for the production of functional wort-based beverages. Full article
(This article belongs to the Special Issue Early-Career Researchers in Processing Technology of Beverages)
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