Microbiological and Functional Properties of Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 191
Special Issue Editor
Interests: nanomaterial bioapplication; MSPE; food safety; probiotics; foodborne pathogen
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbiology is important to food safety, production, processing, preservation, and storage. Microorganisms, such as bacteria, mold and yeast, can be used in food production, including the production of wine, beer, bread and dairy products. Additionally, the presence of foodborne pathogens and other toxic compounds can cause food safety problems. For these reasons and many more, it is important to use different analytical methods to detect the microbiological properties of foods and thus improve microbial quality.
As important as microbiological properties in foods, the functionality of food ingredients has also been widely studied. Food products contain many bioactive compounds. These are chemical compounds which can be described as containing vitamins, minerals, fiber, sugars and phenolic compounds; they offer potential health benefits to prevent inflammatory chronic diseases, such as diabetes, cancer, aging and other conditions.
Prof. Dr. Hengyi Xu
Guest Editor
Manuscript Submission Information
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Keywords
- functional foods
- bioactive compounds
- human health
- food safety
- food microbiology
- foodborne pathogens
