Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 October 2024 | Viewed by 141

Special Issue Editor


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Guest Editor
College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Interests: fermented plant-based products; fruits and vegetables; fermented food microorganism; omics in fermented foods; quality characteristics

Special Issue Information

Dear Colleagues,

Traditional fermented foods are an indispensable part of food culture around the world, with great economic and nutritional value and,  based on unique local production technologies and traditional habits, these fermented products have developed distinctive regional characteristics. The fermentation process involves various microorganisms that utilize the nutrients present in raw foods to produce a wide range of bioactive compounds, resulting in fermented foods presenting desirable aromas, flavors, textures, and health benefits. With the development of the economy and industry, the types and brands of fermented foods available in world markets are becoming increasingly diversified. Therefore, revealing the secrets of fermented products and promoting the spread of fermented foods promises bring new opportunities and challenges to traditional fermented food producers.

This special issue aims to present advanced research on traditional fermented foods and the topics to be discussed include, but are not limited to, the composition of fermentation microorganisms, sensory properties, physicochemical compositions, flavor characteristics, as well as the dynamic changes of microorganisms during the fermentation process and their impact on flavor formation. Fermentation driven by specific microorganisms and the application of combined multi-omics technologies in fermented foods are particularly encouraged. We welcome the submission of original research articles and reviews on these topics.

Prof. Dr. Anjun Chen
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. 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

  • fermented food quality characteristics
  • sensory properties
  • physiochemical compositions
  • volatile composition
  • fermentation microorganisms
  • omics in fermented foods

Published Papers

This special issue is now open for submission.
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