Yeasts as a Tool to Improve Health Quality in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 17732
Special Issue Editors
Interests: wine yeasts; molecular and technological characterization of food yeasts; starter cultures of Saccharomyces and non –Saccharomyces yeasts; selection of wild yeasts
Special Issues, Collections and Topics in MDPI journals
Interests: fermenting yeasts; food microbiology; industrial microbiology
Special Issues, Collections and Topics in MDPI journals
Interests: fermenting yeasts; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation; antioxidant activity in yeasts
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; fermented beverages; food yeasts; Saccharomyces and non-Saccharomyces yeasts in fermented food; starter cultures; inoculum modality; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Yeasts play a crucial role in the food industry as they produce enzymes that bring about various desirable biochemical reactions involved in food manufacturing. Yeasts can also exert several potential health benefits on foods by improving nutritional value, producing functional metabolites or extending shelf life. The current growing demand for healthier products from consumers has forced the industry and the scientific-technological area toward innovation with new functional foods. The health benefits of functional foods are expressed either directly, through the interactions of ingested live yeasts with the host (probiotic effect), or indirectly, as the result of the ingestion of yeast metabolites synthesized during fermentation (biogenic effect). These products must include extra benefits with the objective of not being a threat to consumer health. In this context, the addition of probiotic yeasts as part of food formulation allows one to obtain innovative products, characterized by high added value. Therefore, articles dealing with topics related to yeasts which are capable of confering beneficial health effects in foods are welcome for submission in this Special Issue
Dr. Gabriella Siesto
Prof. Dr. Angela Capece
Dr. Rocchina Pietrafesa
Prof. Dr. Patrizia Romano
Guest Editors
Manuscript Submission Information
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Keywords
- yeasts
- functional foods
- healthy quality
- nutritional benefits
- probiotic effect
- biogenic effect
- functional metabolites
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