Functional Fermented Food Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 30667
Special Issue Editor
Interests: nutrition in cardiovascular disease; nutrition in osteoporosis; application of inulin in food; probiotics; functional fermented milk drinks; rheological analysis of dairy products; chemical analysis of toxic metals, nitrates, and nitrites in fruits and vegetables
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
The market for fermented food products is growing every year. Many new products are being made, with new flavor and functional additives being used. Therefore, there is a need to update on the latest knowledge concerning this product group. The most important fermented food products include fermented milk beverages (e.g., yogurt, kefir, buttermilk), cheese, fermented vegetables (e.g., sauerkraut, pickled cucumbers), and processed meats (e.g., chorizo, salami, pepperoni). The modern consumer looks for both traditional and new products with functional properties. Fermented food products are made by means of microorganisms. In recent years, many researchers have focused on probiotic microorganisms which not only affect technological functions, but also can have a positive effect on human health. Because there are still many unanswered questions, especially in the context of new functional and health food products, I believe that this Special issue will broaden the horizons of our knowledge of fermented food products.
Prof. Dr. Pawel Glibowski
Guest Editor
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Keywords
- fermented milk products
- functional products
- probiotic microorganisms
- fermented vegetables
- fermented meat products
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