Valorization of Agro-Industrial Waste and By-Products for Food and Feed Applications
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".
Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 2704
Special Issue Editors
Interests: lactic acid bacteria; fermented food; functional food; probiotics; omics approach
Special Issues, Collections and Topics in MDPI journals
Interests: ruminant nutrition; animal physiology; dairy science; ketosis; digestive physiology; dairy management; precision livestock farming
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The management of agro-industrial wastes and by-products represents a relevant issue worldwide, leading to negative effects on the environment, economy, and society. Today, new processes and methodologies should be developed and applied in order to reduce their impact. Accordingly, the valorization/re-valorization of agro-industrial wastes and by-products is considered a suitable solution to improve the economic and environmental sustainability of the agro-food production chain. Food waste and by-products from several agro-food industries (vegetables, fruits, beverages, sugar, meat, aquaculture and marine products, seafood, etc.) represent an interesting and cheaper source of potentially functional or bioactive compounds, making them useful in meeting the need for more composite nutritional sources. Currently, functional foods and livestock feeds are developed through the valorization of agri-food waste and by-products.
This Special Issue aims to disseminate recent technological developments and novel strategies for the valorization of agro-industrial waste and by-products for food and feed applications. Original research articles, critical reviews, and perspectives are welcome to be submitted to this Special Issue, where potential topics include but are not limited to the following:
- Characterization and microbiological stability and safety of agro-industrial waste and by-products;
- Fermentation process to improve nutritional value or to produce biologically active compounds;
- Application of by-products as valuable feed supplements.
Dr. Alessandra Pino
Dr. Vincenzo Lopreiato
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. Fermentation 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 2100 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 waste
- by-product
- valorization
- sustainability
- microbial fermentation
- biotechnology
- microbiota
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