Molecular Nutrition in Fermented Food
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 1762
Special Issue Editor
Special Issue Information
Dear Colleagues,
The popularity of fermented food has surged lately due to a rise in consumers seeking naturally processed and health foods to boost their bodies’ immune systems. Although some fermented foods are more developed and produced as commercial products under controlled manufacturing environments, many other fermented foods are still traditionally made by following knowledge passed down from generation to generation. The potential of these fermented foods is not fully known due to the limited scientific research that has been conducted. The role of the microorganisms involved in the fermentation process and the benefits of the changes that these microorganisms bring upon the foods are not fully known. This Special Issue of Molecules calls upon researchers to share findings on the various benefits of fermented foods studied in relation to nutrition and health at the molecular level. The scope of the journal includes the processing and properties of fermented foods across all regions that provide various benefits, including probiotic, prebiotic, antioxidant, bioactive, antihypertensive, antidiabetic, and FODMAP-reducing effects. Recent advances in processing, technological, and analytical methods that offer interesting insights into fermented food production are also covered.
Prof. Dr. Nyuk Ling Chin
Guest Editor
Manuscript Submission Information
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Keywords
- natural functional foods
- pre- and probiotic foods
- fermentation byproducts
- nutritional genomics
- food microbiome analysis
