The Antioxidants in Fermented Foods

Dear Colleagues,

Fermented food is garnering prolific attention from consumers, who have a special interest in what these products may offer to their health. The presence of antioxidants can determine the healthy properties of these foods.

This Special Issue therefore aims to provide an overview of the chemical or microbiological production of antioxidants from the initial food matrices, the antioxidant products of the microbial metabolism, as well as the methods employed to perform in vitro/in vivo evaluations of these properties and their impact on health.

Prof. Dr. Yves Waché
Dr. Nadjet Benaida-Debbache
Dr. Fares Boudjouan
Guest Editors

Manuscript Submission Information

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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. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

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