Special Issue "Microbial Exopolysaccharides in Foods: New Aspects of the Interplay between Structure and Function"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 31 January 2019

Special Issue Editors

Guest Editor
Prof. Dr. Harald Rohm

Technische Universität Dresden, Chair of Food Engineering, Dresden, Germany
Website | E-Mail
Interests: food engineering; confectionary; dairy products; cereal products; food chain sustainability; rheology; food fermentation; sensory analysis
Guest Editor
Dr. Doris Jaros

Chair of Food Engineering, Technische Universität Dresden, 01069 Dresden, Germany
Website | E-Mail
Interests: fermented milks; cheese; starter cultures; rheology; milk proteins; cross-linking proteins

Special Issue Information

Dear Colleagues,

A significant amount of the consumed food worldwide results from fermentation, with or without successive processing. The microbial metabolites, which largely determine the character of the final commodity, are either produced in large quantity, such as organic acids or ethanol, or in small amounts, such as aroma-relevant compounds or molecules with biocidic activity. Extracellular polysaccharides (EPS) are another prominent example of compounds that are synthesised during fermentation by a wide range of microorganisms. After synthesis, the polymers are either associated as cell envelope, or non-associated as slime that is released into the environment. Several EPS have already found their way into industrial use, including xanthan, curdlan, gellan, or dextran.

EPS that are produced in situ during fermentation significantly affect the microstructure of the respective products, and properties that are linked to microstructure such as rheology or water-binding capacity. The aim of this Special Issue is to collect contributions deriving from complementary expertise concerning the interplay between the specific structural features of EPS and the related impact on foods. In addition, fermentation and production steps to control effects, and trends or current strategies to utilise microbial exopolysaccharides shall be addressed.

Prof. Dr. Harald Rohm
Dr. Doris Jaros
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 papers will be 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 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 550 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

  • food fermentation
  • exopolysaccharides
  • molecular structure
  • food microstructure
  • technofunctional properties

Published Papers

This special issue is now open for submission.
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