Special Issue "New Insights into Food Fermentation"
Deadline for manuscript submissions: closed (16 September 2021) | Viewed by 28465
A printed edition of this Special Issue is available here.
Interests: food microbiology; food quality; food safety; food fermentation; lactic acid bacteria; foodborne pathogenic microorganisms; antimicrobials; dairy products; vegetable fermented products
Food fermentation has been used since ancient times for food preservation. At present, fermented foods are still and even more appreciated by consumers thanks to the high quality and safety standards achieved, and the improvements in terms of nutritional and organoleptic characteristics. Many foods are still produced following traditional practices but novel approaches to food fermentation have also attracted the interest of researchers and industries. Innovative technological and biological processes, as well as novel approaches of investigation, deeply interact to steer traditional products into modern diet and to open up perspectives for the fermentation of unconventional substrates and food byproducts.
The Special Issue aims to collect original research articles and reviews on advanced approaches concerning food fermentation. In particular, papers are welcome focusing on unconventional matrix fermentation, processes for substrate valorization, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, but also papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods.
Prof. Dr. Valentina Bernini
Prof. Dr. Juliano De Dea Lindner
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 2400 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.
- lactic acid bacteria
- food quality
- food safety
- unconventional food matrices
- byproduct valorization
- technological processes
- strains selection
- microbiological characterization
- microbial community in fermented foods