Cereal-Based Fermented Foods: Bioactive Components and Potential Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 35892
Special Issue Editors
Interests: chemistry and technology of fermented foods (alcoholic beverages; dairy products; probiotics; fermented cereal products; exploitation of industrial by-products)
Special Issues, Collections and Topics in MDPI journals
Interests: fermented foods; alcoholic beverages; wine; beer
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Adopting specific dietary patterns, as is the regular consumption of functional foods, has been widely recognised as a valuable means to prevent noncommunicable diseases such as coronary heart disease, diabetes, obesity, several types of cancer and others. Functional foods are defined as foods that provide health benefits beyond satisfying basic nutrition requirements. They include foods that contain specific bioactive components that can impart specific physiological effects, such as antioxidant, anti-inflammatory, antimicrobial, anticancer, antiaging and neuroprotective effects. Specifically, cereal-based food products have received considerable attention due to the presence of health-promoting phytochemicals such as polyphenols, fibre, vitamins, minerals and other bioactive molecules. Most of these components occur in the grain parts (bran and germ) that are usually removed during processing. On the other hand, fermentation has attracted great scientific and technological interest because it can increase the nutritional value and the beneficial health effects of the raw materials, including cereal grains, by altering the composition, solubilisation and bioaccessibility of their bioactive components. Recent advances on cereal fermentation include the applications of yeasts, fungi and bacteria (mainly the lactic acid type) in order to increase their bioactivity through changes in proteins, fibre, aminoacids, carotenoids, phenolic acids, vitamins, phytase activity, antioxidant capacity, etc., for potential applications in functional cereal-based food production.
Prof. Argyro Bekatorou
Prof. Panagiotis Kandylis
Guest Editors
Manuscript Submission Information
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Keywords
- Fermented cereals
- Bioactive components
- Functional food
- Health benefits
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