Advances in Fermented Fruits and Vegetables
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 June 2024 | Viewed by 1460
Special Issue Editor
Interests: functional foods; plant-based foods; dairy alternatives; biotransformation; by-products valorization; fermented products; bioactivity; probiotics; biopolymers; food microbiology; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation is an international, peer-reviewed, open-access journal that publishes high-quality research articles, reviews, and communications related to all aspects of fermentation science. The journal aims to provide a platform for researchers, scientists, and practitioners to share their latest findings and insights on fermentation processes, products, and applications.
This Special Issue is focused on recent advances in fermented fruits and vegetables and aims to highlight the latest research in this field. Fermented fruits and vegetables have been consumed for centuries and are an essential part of many traditional diets worldwide. In recent years, there has been a growing interest in the health benefits of fermented fruits and vegetables, as well as their potential uses in the food industry.
We invite researchers, scientists, and practitioners to submit their original research articles, reviews, and communications related to fermented fruits and vegetables for consideration in this Special Issue. Topics of interest include the microbial diversity of fermented foods, the impact of fermentation on the nutritional value of fruits and vegetables, and the technological advances in their production. We will also explore the potential health benefits of fermented fruits and vegetables, including their role in promoting gut health and preventing chronic diseases such as cancer and diabetes.
The articles in this Special Issue will be reviewed by leading experts in the field from around the world. They provide valuable insights into the current state of research on fermented fruits and vegetables and highlight the potential for future research in this area. Overall, this Special Issue will provide an essential resource for researchers, scientists, and practitioners interested in fermentation science, food science, and nutrition.
Dr. Łukasz Łopusiewicz
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 2600 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
- fermentation science
- fermented fruits and vegetables
- health benefits
- microbial diversity
- nutritional value
- technological advances
