Special Issue "Process Optimization and Quality Improvement of Fermented Foods and Beverages"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 October 2023 | Viewed by 1377
Special Issue Editors
Interests: fermented foods; lactic acid bacteria (LAB); yeasts; food microbiology; food quality; PCR-based techniques; starter cultures; probiotic; antimicrobial activity
Interests: lactic acid bacteria; fermented foods and beverages; microbial communities; yeasts; starter cultures; stress response in LAB during food processing and transit through the gastro-intestinal tract
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbial fermentations, which were mainly used to preserve raw plant and/or animal matrices, are today increasingly used to improve the sensorial features, shelf-life and health properties of fermented foods. Numerous microorganisms, through their metabolic activity, can improve the flavour, nutritional and health properties of fermented foods and beverages. Consequently, scientific and industrial interest is increasingly directed towards the microbial-driven fermentations for the formulation of new fermented foods and beverages with safe, healthy and functional properties.
Despite the many favourable properties of fermentation and the microorganisms traditionally used in food fermentation, there are still process optimisation problems that need to be overcome. Optimising fermentation procedures is necessary to identify the best processing conditions that increase the yield of a production process and lead quality characteristics in the desired direction.
Therefore, we invite you to submit your recent research in this area to the Special Issue of Foods under the title “Process Optimization and Quality Improvement of Fermented Foods and Beverages". This Special Issue aims to cover recent studies addressing technological, microbiological, biochemical, nutritional and health aspects for the delivery of better, safer and more cost-effective fermented food products and beverages.
Dr. Tiziana Di Renzo
Dr. Anna Reale
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
- optimization
- processing technologies
- food quality
- fermentation
- fermented beverages
- fermented foods
- starter culture
- microorganism
- lactic acid bacteria
- yeast
