Nutritional, Bioactive and Functional Ingredients in Fermented Beverages
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".
Deadline for manuscript submissions: closed (30 April 2023)
Special Issue Editors
Interests: Food microbiology; Food biotechnology; Antioxidants; Microbial biofilms
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
I am delighted to inform you that a new Special Issue, entitled “Nutritional, bioactive and functional ingredients in fermented beverages” will be published in the open access journal Beverages. Bioactive and functional ingredients are natural non-essential nutrients exerting health protection beyond their nutritive value. There are myriads of compounds, namely, antioxidants, activators or inhibitors of enzymes, DNA protective compounds, hormone modulators, antimicrobials, immunomodulators, and so on. Beverages containing bioactives are already part of our daily diets, but it is expected that manufacturing of functional beverages, offering endless formulation opportunities is in the pipeline. New designs and developments incorporating valuable bioavailable ingredients with the potential to modulate the metabolic and the physiological processes necessary for a claimed health benefit will arise. Improving the current state of the art in demonstrating a cause–effect relationship between the consumption of the given food product and the health-promoting characteristics claimed, which are associated with the fully characterized bioactive molecules and metabolites in the food.
In this Special Issue, original research articles and high-quality reviews about the nutritional, bioactive and functional ingredients (nutraceuticals; polysaccharides; amino acids; dietary fiber; polyunsaturated fatty acids; HDL cholesterol; polyphenols; vitamins; minerals; antioxidants; antimicrobials; antihypertensive, antidiabetic, anti-inflammatory, anticancer, and immunomodulatory substances; peptides; prebiotics; probiotics; and so on) in conventional as well as novel processed and/or fortified alcoholic and non-alcoholic fermented beverages will be addressed. Articles spotlighting molecular mechanisms vis-à-vis health benefits are especially welcome.
The journal offers a high-quality peer review and rapid publication process. Submissions to this Special Issue are now open and will remain so until April 30, 2023.
I look forward to your contributions to this Special Issue.
Dr. Prabir K. Sarkar
Dr. Jayati Bhowal
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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
- Nutritient
- Bioactive compound
- Fermented beverage
- Functional activity
- Traditional beverage
- Biological activity
- Health benefit
- Phytochemical
- Nutraceutical
- Bioaccessibility
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