Special Issue "Milk Alternatives and Non-Dairy Fermented Products"
Deadline for manuscript submissions: closed (30 June 2020).
Interests: food microbiology; starter selection; biotechnologies; functional foods; lactic acid bacteria; sourdough
Special Issues and Collections in MDPI journals
Interests: functional foods; lactic acid bacteria; sourdough fermentation; nutritional profile; starter selection
Consumers’ interest in plant-based milk substitutes is growing according to changes of lifestyle. Widespread lactose intolerance and cow’s milk allergies are the main causes for consumers’ demand for milk alternatives, together with ethical considerations and an increasing awareness of the sustainable production of food. As plant-based foods are gaining popularity, the market is growing accordingly, and businesses are being called on to allocate resources in the development of novel dairy-type products. Legumes, oil seeds, cereals, and pseudo-cereals have been already employed to produce cow’s milk substitutes and probiotics foods. Fermentation, both spontaneous and using selected starters, has been recognized as a natural and economic choice to provide adequate palatability to derived foods and beverages, leading to several nutritional and functional improvements. However, the stability, textural, nutritional, and sensory downsides of the use plant-based substitutes still need to be overcome.
Prof. Dr. Carlo Giuseppe Rizzello
Dr. Erica Pontonio
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 2000 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.
- Milk substitutes
- Milk intolerance
- Milk allergy
- Plant-based milk
- Dairy-type foods