Probiotic-Fortified and Fermented Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (20 March 2024) | Viewed by 286
Special Issue Editor
Special Issue Information
Dear Colleagues,
The importance of probiotics and their impact on human health has recently garnered significant attention from researchers, healthcare professionals, and consumers alike. Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits to the host. One of the most common vehicles for delivering these beneficial microorganisms is through fermented foods. Fermentation, a time-honored food preservation technique, not only enhances the sensory attributes of foods but also generates abundant bioactive compounds, including probiotics.
This Special Issue serves as a platform to bring together experts from various disciplines, including food science, microbiology, nutrition, and medicine, to share their knowledge, insights, and latest findings. We aim to explore a wide range of topics, such as the isolation and characterization of novel probiotic strains from fermented foods, the impact of probiotics or fermented foods on gut health, the development of probiotic-fortified functional foods, the optimization of fermentation processes, and the evaluation of the safety and efficacy of probiotic-containing fermented foods.
Prof. Dr. Misook Kim
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- probiotics
- fermented foods
- postbiotics
- synbiotics
- gut health
- phytochemicals
- safety
- nutraceuticals
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