Special Issue "Bioactivity Change in Fermented Foods"
Deadline for manuscript submissions: 15 December 2023 | Viewed by 16544
Today’s increased awareness of functional foods has resulted in attempts to modify available food to have higher health benefits. Fermentation as the most historical processes for food production has been used historically to increase food nutritional value. Different fermentation technologies are usually employed for recovery and transformation of food components into valuable products. The transformation based on the type of fermentation can cause great effects on the food molecules structures resulting in structure modification, releasing new products. Therefore, the structure-activity relationship has a great impact on the food ingredients bioavailability and alterations in food molecules absorption rate that can affect their bioactivity.
This Special Issue aimed to present current knowledge and research trends concerning the use of fermentation technologies to explore bioactivity change in fermented foods.
Dr. Parisa Abbasi Parizad
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- fermentation technologies
- health promotion
- functional foods
- bioactivity change
- changes in absorption rate
- the structure-activity relationship
- potential applications
- future development