Yeast in Food and Beverages Production
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (31 August 2019)
Special Issue Editors
Interests: yeast fermentation processes; wine and beer fermentation; yeast physiology; bioprocess; biomass recycling
Special Issues, Collections and Topics in MDPI journals
Interests: yeast interactions; antimicrobial compounds; fermentation processes; yeast physiology; microbial active compounds
Special Issues, Collections and Topics in MDPI journals
Interests: yeast interactions; antimicrobial compounds;yeast physiology; fermented food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The field of fermented food and beverages is becoming increasingly important, not only because of the growing demand of the market pushed by more exigent consumers. In this regard, research is focusing on a more effective and safe microbial role in the human health.
Until now, the role of yeasts was simply related to carrying out fast and safe processes. However, today, research is turning towards the study of what yeasts can confer to food and beverages, beyond their purely technological role. Indeed, there has been great progress investigating the role of yeast in organoleptic quality of product, health-promoting compounds and probiotic activity.
Our goal is to publish original papers or reviews to contribute to the knowledge on fermented food and beverages where yeasts contribute to ensuring the organoleptic qualities of the product but also serve to enhance the nutraceutical characteristics and/or and to make products with high added value.
Prof. Maurizio Ciani
Dr. Francesca Comitini
Dr. Laura Canonico
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
- fermented foods
- fermented beverages
- microbiology
- yeasts
- heath promoting compounds
- probiotic activity
