Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 10 August 2024 | Viewed by 440
Special Issue Editors
Interests: beverages; wine; grape; viticulture; oenology; oak; oxygen; wine ageing; wood; food chemistry; flavour chemistry; food technology; food and nutrition; food composition; phenolic compounds; amino acids composition; sensory evaluation; food science and technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The beverage industry is expanding, and its anticipated substantial growth is largely driven by changing consumer preferences and innovative product launches. The changes in market trends have largely been driven by increasing disposable incomes, online shopping and consumers’ preoccupation with sustainability and health. Consumers are becoming more health-conscious and more respectful of drink-driving regulations, which are becoming increasingly stricter. Moreover, consumers are attracted to wellness-promoting lifestyles, searching for alcoholic beverages with a higher content of healthy compounds that can help to prevent various diseases, or beverages with low or no alcohol content. Simultaneously, the alcoholic beverage sector remains in demand. Meanwhile, innovations in packaging not only offer convenience, but also align with the preference of modern consumers for eco-friendly packaging. Online shopping and rapid digitization offer modern consumers access to a greater variety of beverages, which is advantageous for the sector, but at the same time, means that beverage companies must reinvent themselves and offer different products that position them in the market. The beverage market is poised for significant growth, with innovation representing a crucial factor that requires further research.
Prof. Dr. Ana María Martínez Gil
Dr. Rubén Del Barrio-Galán
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
- alcoholic, low-alcohol and non-alcoholic beverages
- chemical composition
- sensory properties
- quality control
- novel production processes
- innovative products
- consumption
- healthy
