Fermented Foods: Processing, Flavor Formation, Nutritional and Biological Activities
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 March 2026 | Viewed by 872
Special Issue Editor
Interests: fermentation; extract; phytochemical; bioactive compounds; bioactive peptides; phenolic compounds; antibacterial; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As interest in functional foods and sustainable food systems continues to grow, the importance of fermented foods in promoting gut health, improving nutrient bioavailability, and contributing to food preservation is becoming increasingly recognized. This Special Issue aims to explore the latest advancements in the science and technology of fermented foods. The focus will be on their processing methods, flavor development, nutritional properties, and biological activities.
We welcome original research articles, reviews, and perspectives that address the following potential topics:
- Innovative Fermentation Techniques;
- Flavor Compounds in Fermented Foods;
- Nutritional Enhancement;
- Health Benefits and Biological Activities;
- Functional Metabolites;
- Fermented Beverages;
- Sustainability and Waste Valorization;
- Fermentation and Food Safety;
- Ethnic and Regional Fermented Foods;
- Omics Approaches in Fermentation Research.
Prof. Dr. Aniela Pinto Kempka
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. 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
- fermentation processing
- flavor formation
- nutritional composition
- biological activities
- microbial communities
- probiotics
- antioxidants
- food safety
- traditional fermentation
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