Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods

This Special Issue focuses on fermentation as an effective strategy to improve the functional and nutritional value of foods. The collected contributions highlight recent advances in the use of microorganisms to enhance food quality, safety, and health-promoting properties. The articles explore a wide range of topics, including the characterization of fermented foods and beverages, the role of bioactive compounds, and the impact of fermentation on antioxidant capacity and nutritional profiles. Particular attention is given to innovative approaches for developing functional foods with potential benefits for human health.

Overall, this Special Issue provides a comprehensive overview of current research in food fermentation, offering valuable insights for scientists, food technologists, and nutrition researchers interested in sustainable and health-oriented food production.