Special Issue "Technological Strategy for Fermented Food and Its By-Products Utilization and Upcycling"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 5 January 2024 | Viewed by 305

Special Issue Editors

Department of Biotechnology, Universita Degli Studi di Verona, Verona, Italy
Interests: food composition and analysis; healthy foods; food by-product valorization; functional ingredients; antioxidants; prebiotics and probiotics; allergens; antinutritional factors
Special Issues, Collections and Topics in MDPI journals
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT-La Plata-CONICET, UNLP, 47 y 116, La Plata 1900, Argentina
Interests: healthy foods; functional ingredients; antioxidant compounds; seeds; vegetable proteins and peptides; polyphenols; bioaccesibility; bioavailability

Special Issue Information

Dear Colleagues,

The production of fermented fruit and cereals, and also of pseudo-cereals and legumes, is one of the main activities of the food industry in an increasing number of countries. Industrial fermentation processes generate by-products whose valorization is very limited. Pomaces of spent yeasts, lees, trubs and so on are mainly considered wastes that are expensive to dispose of. From a circular economy viewpoint, these by-products should be valorized by exploiting their bioactive molecule contents, e.g. antioxidants, fiber mineral salts, and protein. These strategies should be optimized to obtain functional ingredients for formulations, maybe with other eco-sustainable components, which will be technologically useful for new health food development.

In this Special Issue, we invite the submission of original research, review articles, and opinions on both innovative and traditional technologies for the exploitation of vegetal fermented by-products as eco-friendly and sustainable sources of ingredients for food fortification.

Dr. Corrado Rizzi
Prof. Dr. Valeria A. Tironi
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.


  • fermented vegetable
  • by-products valorization
  • innovative foods formulations
  • functional ingredient
  • technological characteristics and impacts
  • health food development

Published Papers

This special issue is now open for submission.
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