Special Issue "The Apprehension of Phenolic Compounds and Delivery of Health Properties through Fermented Food Products"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 15 December 2023 | Viewed by 315
Special Issue Editors
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals
Interests: chemistry and technology of fermented foods (alcoholic beverages; dairy products; probiotics; fermented cereal products; exploitation of industrial by-products)
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
There has been an increase interest in the production of functional foods, aiming at the delivery of specific health benefits. In this vein, current studies and respective commercial market have lifted their attention in various fermented food products, for functional food production. However, the understanding of the exhibited functionality and health benefits delivery is crucial. In this frame, the increase in the antioxidant activity of various fermented products is interweaved with enhanced health properties. In this frame, phenolic compounds comprise a paramount category of bioactive antioxidant compounds leading to the prevention of oxidative damage associated with chronic disease and frustration of various free radicals. However, many of them have to be transformed, in order to exhibit their antioxidant properties. Fermentation can potentially convert the conjugated forms of phenolic compounds into their free forms and lead to ameliorated health-linked functionality. In particular, a well designated fermentation with proper microorganisms can lead to the production of free aglycones forms of the phenolic compounds, which exhibit higher antioxidative activity compared to their corresponding glycosides. At the same time, various produced metabolites seem to enhance the nutritional value of the fermented food products. For this reason, the aim of this Special Issue is to provide the state-of-the art and new knowledge regarding phenolic compounds and how they exert their health-promoting properties and increase nutritional value in fermented food systems.
Dr. Stavros Plessas
Dr. Argyro Bekatorou
Guest Editors
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.
Keywords
- functional foods
- non-dairy products
- phenolics
- fermentation
- nutritional value
