Bioactive Compounds in Healthy 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 January 2023) | Viewed by 180262
Special Issue Editor
Special Issue Information
Dear Colleagues,
For centuries, fermented foods have been part of the diet for people across the world. Fermented foods have special health-promoting characteristics, in addition to meeting basic nutritional requirements. The fermentation process not only makes them better in flavor, but also brings to bear bioactive components, including polyphenols, peptides, lipids, exopolysaccharides, and other bioactive chemicals. The biotransformation of substrates improves nutritional and functional properties in food. It was realized that the consumption of these products was associated with an array of health benefits, such as anti-hypertensive, anti-inflammatory, anti-diabetic, anti-carcinogenic and anti-allergenic activities. Therefore, there is a need for more research to study the bioactive components in fermented foods.
This Special Issue, entitled “Bioactive Compounds in Health fermented food” is planned to cover a wide range of topics on the separation process, analysis method, biotransformation, and the relationship between health effects and bioactive compounds. Authors are strongly encouraged to contribute original research articles and reviews regarding recent advances to this Special Issue.
Prof. Dr. Xiaobin Yu
Guest Editor
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Keywords
- fermented food
- health-promoting characteristics
- separation
- analysis method
- biotransformation
- bioactive compounds
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