New Insights into Food Fermentation and Technological Improvement
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 321
Special Issue Editors
Interests: tropical fruit wines and beverage fermentation; foodomics analysis; food processing
Special Issues, Collections and Topics in MDPI journals
Interests: food microstructure; rheology; valorization of agricultural by-products; sustainable food processing; food fermentation; plant-based food alternatives
Special Issue Information
Dear Colleagues,
Fermented foods and drinks have been an important part of the human diet since ancient times and the demand for fermented foods has dramatically increased due to their natural and health benefits. Therefore, improving the quality of fermented food has been extensively investigated worldwide through ingredient modification and nutrient enrichment, as well as fermentation process modification. This Special Issue covers the current advancements in technological improvements of fermented foods that enhance several aspects of fermented foods from their processing to the final product's quality. The study includes but is not limited to enzyme-based processing and green processing techniques such as ultrasound, membrane filtration, high pressure homogenization, etc., which improve the monitoring of the fermentation process, fermentation rate and accelerate the microbial growth rate, as well as improve the recovery and bioactivity of bioactive compounds from fermented foods. Multi-omics assessment of fermented foods and the impact of applied techniques in sensory attributes of fermented foods are included in the scope of this Special Issue.
Dr. Yuyun Lu
Dr. Joncer Naibaho
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
- green food processing
- sustainable fermentation
- microbial growth
- advances in fermentation
