Emerging Applications of Metabolomics in Fermented Food
A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Food Metabolomics".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 715
Special Issue Editors
Interests: food metabolomics; fermented food; fermentation; fermentation microorganisms; flavor; food secondary function; sensory evaluation; food ternary function; health-promoting function; nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: metabolomics; bioorganic chemistry; analytical chemistry; photochemistry; food chemistry; natural products
Interests: bioorganic chemistry; NMR metabolomics; NMR microscopy; natural product chemistry
Special Issue Information
Dear Colleagues,
Metabolomics is a science based on comprehensive metabolite analysis and has recently attracted attention as a method for describing the properties and states of plant, animals and/or microorganisms based on their metabolite profiles. Considering food as a research target, metabolomics is useful for analyzing the performance and function of food itself.
Fermented foods are unique foods that are highly palatable and exhibit complex flavors (secondary functions of foods) and are extremely useful, often having health-promoting functions (tertiary functions of foods). However, the relationships among flavor, tertiary functions, and metabolite profiles of fermented foods are complex and synergistic, and their elucidation is not easy.
For this Special Issue, we welcome submissions presenting metabolomics research results that contribute to the elucidation of the functions of fermented foods.
Specifically, we welcome submissions concerned with the following topics:
1) Metabolomics studies that contribute to the elucidation of the relationship between the flavors of fermented foods and their components;
2) Metabolomics research contributing to the elucidation of health-promoting functions of fermented foods;
3) Research on microorganisms involved in fermented foods;
4) Metabolomics research contributing to the elucidation of the relationship between fermented foods and intestinal microflora.
Prof. Dr. Eiichiro Fukusaki
Prof. Dr. Akira Oikawa
Dr. Yasuyo Sekiyama
Dr. Kazuhiro Iwashita
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. Metabolites 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 2700 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
- food metabolomics
- fermented food
- fermentation
- fermentation microorganisms
- flavor
- food secondary function
- sensory evaluation
- health-promoting function
- food ternary function
- nutrition
