Bioactivity Change in Fermented Foods
This special issue belongs to the section "Fermentation for Food and Beverages".
Special Issue Information
Dear Colleagues,
Today’s increased awareness of functional foods has resulted in attempts to modify available food to have higher health benefits. Fermentation as the most historical processes for food production has been used historically to increase food nutritional value. Different fermentation technologies are usually employed for recovery and transformation of food components into valuable products. The transformation based on the type of fermentation can cause great effects on the food molecules structures resulting in structure modification, releasing new products. Therefore, the structure-activity relationship has a great impact on the food ingredients bioavailability and alterations in food molecules absorption rate that can affect their bioactivity.
This Special Issue aimed to present current knowledge and research trends concerning the use of fermentation technologies to explore bioactivity change in fermented foods.
Dr. Parisa Abbasi Parizad
Guest Editor
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly 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 2100 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
- fermentation
- fermentation technologies
- health promotion
- functional foods
- biotransformation
- bioactivity change
- bioavailability
- changes in absorption rate
- the structure-activity relationship
- potential applications
- future development
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Published Papers
Fermentation - ISSN 2311-5637