Microbiology, Biochemistry and Potential Human Health Benefits of Fermented Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 15 January 2025 | Viewed by 218
Special Issue Editors
Interests: food microbiology; fermentation;natural pigments;food safety; functional ingredients; metabolic diseases research
Interests: antioxidant activity;natural product chemistry;non-alcoholic fatty liver disease;retinal degeneration;apoptosis;polyphenols;ethanol;gut microbiology;electrocardiogram;flavonoids
Special Issues, Collections and Topics in MDPI journals
Interests: food synthetic biology; fermentation; natural high-value-added compounds; cancer research
Special Issue Information
Dear Colleagues,
Fermented food products have long been an integral part of the human diet, appreciated not only for their unique flavors and textures but also for their potential health benefits. The fermentation process, driven by a diverse range of microorganisms, leads to the production of bioactive compounds, enhancing the nutritional and functional properties of foods. This Special Issue aims to explore the microbiology and biochemistry of fermented foods and to highlight their potential benefits for human health.
We invite researchers to submit original research articles, review articles, and short communications on various aspects of fermented food products. Topics of interest include, but are not limited to, the following:
- Microbial diversity and dynamics during fermentation;
- Biochemical changes and production of bioactive compounds;
- Functional ingredients and their health benefits;
- Advances in fermentation technology;
- Food safety and quality of fermented products
Prof. Dr. Chengtao Wang
Dr. Liang Zhao
Guest Editors
Dr. Wei Chen
Guest Editor Assistant
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 2900 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
- fermented foods
- microbial diversity
- biochemistry
- functional food
- health benefits
- food safety
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