Special Issue "Applied Microbiology in Food Technology"
Deadline for manuscript submissions: closed (20 February 2022) | Viewed by 15619
Interests: food science and technology; food processing and engineering; functional food
Interests: food engineering; food processing; food science and technology; food waste valorization; functional foods development
Special Issues, Collections and Topics in MDPI journals
Special Issue in Sustainability: Innovations in Food Science and Engineering for a Sustainable Food System
Special Issue in Foods: Valorisation Opportunities for Specialty Crops and Its Co-products
Special Issue in Foods: Valorization and Utilization of Plant-Based Food Wastes and By-Products: Recent Trends, Technologies and Sustainability Challenges
The importance of probiotic functional foods is already clear for science, governments, industries, and universities. A huge scientific knowledge on the effect of probiotic microorganisms, microbiota, and host health is being developed. An increased knowledge of the metabolic routes in the human organism, the development of innovative techniques to enhance probiotic properties, and the identification of bacterial consortia through bioinformatics are some of the most significant advances.
Probiotic foods can help to prevent or improve the treatment of physiological disorders (digestive, immune, metabolic, etc.), and they also represent a potential alternative strategy to fight excessive use of antibiotics which can produce antibiotic resistances and result in a high cost for European health systems, waste generation, and effluent contamination. However, the effectiveness of probiotic microorganisms is conditioned by several factors.
Foods are mostly complex mixtures of macro- and microcomponents organized in a structure that can trap active compounds, modulating their release or inhibiting their activity. There is currently little information regarding the extent to which the benefits of probiotics depend on the food matrix in which they are delivered.
This Special Issue focuses on research studies devoted to studying the effect of food technologies on probiotic microorganisms incorporated into a food matrix (liquid, solid or foam). Scientific or review papers addressed at determining the bioaccessibility of probiotic microorganisms after food processing or storage are welcome. Studies to elucidate, via in depth analysis, the interactions among ingredients during fermentation and processing, the determination of the functional properties of the probiotic microorganisms, and their interplay through gastrointestinal passage are topics of special interest.
Dr. Ester Betoret
Dr. Noelia Betoret
Manuscript Submission Information
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- functional foods