Microbiology of Processed Foods: Vegetable and Fruit-Derived Products

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

Deadline for manuscript submissions: closed (30 April 2020) | Viewed by 488

Special Issue Editors

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Guest Editor
Department of Agricultural, Food and Environmental Sciences (SAFE), University of Foggia, Via Napoli 25, 71100 Foggia, Italy
Interests: food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology
Special Issues, Collections and Topics in MDPI journals

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Co-Guest Editor
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Interests: food science; food microbiology and safety; functional food; food preservation; yeasts; fermentation

E-Mail Website
Co-Guest Editor
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Interests: fermentation; yeasts; removal of toxins; functional foods

Special Issue Information

Dear Colleagues,

As the Guest Editors of this Special Issue, I would like to invite you to contribute an original research paper or review article focused on the microbiology of processed foods, with a special focus on vegetable and fruit-derived products. The scope of submission includes novel aspects related to the microbiology of foods produced from fruit and vegetables, including the following topics: canned foods, juices, intermediate moisture foods, minimally processed foods and highly perishable foods, and bio-preserved foods, including emerging techniques and the optimized use of starter cultures for the improvement of the different fermentative processes in juices and vegetables, new beverages (like cereal-based drinks), production of functional foods from fruits and vegetables by the addition of “functional” microorganisms. Likewise, analytical methods and prediction models for the traceability of the products and predictive models for the quality and the shelf life of these products are welcome.

Prof. Antonio Bevilacqua
Prof. Clelia Altieri
Dr. Leonardo Petruzzi
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.


  • Fruit and vegetable
  • Canned foods
  • Minimally processed foods
  • Probiotication
  • Fermentation
  • Juices and new beverages
  • Shelf life prolongation
  • Bio-preservation
  • Safety

Published Papers

There is no accepted submissions to this special issue at this moment.
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