The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 34087
Special Issue Editors
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals
Interests: fermentation; biodiversity; functional gut models; lactic acid bacteria; probiotic; microbiota; microbiome; food safety; food microbiology; food science
Special Issue Information
Dear Colleagues,
Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of tradition where they are produced. For instance, many consumers in Asian countries prefer fermented seafood, while consumers in Europe prefer fermented cereal and dairy food products. Even though the food industry has developed various novel techniques in order to produce novel foods (genetic modification, nanotechnology and other processing techniques), traditional foods still represent a significant section of the food industry, which has recently seemed to show growth. In addition, the progress of various developed analytical techniques has revealed new knowledge which documents and corroborates the certain benefits of traditional foods, mostly regarding their nutritional and health benefits. In this context, the main target of this Special Issue is to deliver new data on how traditional foods exhibit their health-promoting properties and ameliorate nutritional value in fermented food systems. In addition, the involvement of wild starter culture in the production of traditional foods is a subject area that needs to be highlighted.
Dr. Stavros Plessas
Dr. Cristian Botta
Guest Editors
Manuscript Submission Information
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Keywords
- traditional foods
- diet
- health benefits
- fortification
- bioactive compounds
- microorganisms
- nutritional value
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