Effects of Fermentation on Flavor Compounds and/or Biological Activity in Agricultural Products
A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Agricultural Biosystem and Biological Engineering".
Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 1579
Special Issue Editor
Special Issue Information
Dear Colleagues,
In recent decades, increasing attention has been paid to the application of fermentation in the agricultural and food industry. Fermentation is one of the most traditional, but still prevalent, bio-processing approaches in the agricultural and food industry and is a low-cost, high efficiency, eco-friendly and promising process technology that has great potential to improve the properties of agricultural products (e.g., flavor and health effects). Agro-industrial raw materials (legumes, tea, flower, fruits, vegetables, etc.) can be used as excellent substrates for fermentation to produce flavor and bioactive compounds, which could be used as natural food additives to meet consumer demands. Over the past few years, with the rapid progress in microbial fermentation technologies and in-depth investigation of the modernization of the agricultural and food industry, the microbial fermentation and transformation of agricultural products have gained considerable interest and appear as a promising way to produce flavor and bioactive metabolites. In addition, a large number of agricultural byproducts or wastes are produced worldwide every year, which aggravate the burden of industry production costs and cause serious environmental sustainability issues. The microbial biotransformation of low-cost agricultural residues/byproducts could not only create a high-value-added flavor and/or bioactive compounds but also be beneficial toward waste treatment and environment problems.
In view of the above potential and developments, the journal Agronomy is inviting authors to submit unpublished original contributions, critical review articles, and short communications for consideration in the Special Issue, “Effects of Fermentation on Flavor Compounds and/or Biological Activity in Agricultural Products”. Topics covered in this Special Issue include but are not limited to:
- The accumulation of flavor or bioactive compounds using agricultural material by microbial biosynthesis or biotransformation;
- Aromatic precursors and fermentation metabolites;
- The high-added-value utilization of agricultural products via fermentation;
- The improved health benefits of fermented agricultural products;
- The microbial production of flavor or bioactive compounds using agro-residues;
- The valorization of agro-industrial residues/byproducts by fermentation to produce bioactive compounds, such as antioxidant compounds, bioactive peptides, polysaccharides, etc.
Dr. Yu Xiao
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. Agronomy is an international peer-reviewed open access monthly 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 2600 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
- agricultural materials
- fermentation
- agro-industrial residues/byproducts
- microorganisms
- microbial enzymes
- flavor compounds
- phenolic compounds
- health effects
- microbial metabolism
