Open Access   Special Issue    Topic

Impact of fermented food on gastrointestinal health`

  • Special Issue Description
  • Keywords
  • Manuscript Submission information
  • Published Articles
  •   This special issue belongs to

      Research & Reviews : Journal of Medical Science and Technology

      Related section

       NA

      Deadline for Manuscript Submission

      March 31st, 2023

      Deadline for Publication

      April 15, 2023

    Special Issue Description


    Dear Collegues,



    Fermented foods are characterized as “foods or refreshments delivered through controlled microbial development, and the transformation of food components through enzymatic action”. Numerous food has truly experienced fermentation including counting meat and fish, dairy, vegetables, soybeans, other vegetable
    s, cereals, and natural products. There are a few factors within the fermentation handle including the microorganisms, nutritional ingredients, and natural conditions, giving rise to thousands of distinctive varieties of fermented food. Fermentation is additionally utilized to upgrade the organoleptic properties (e.g., taste and surface), with a few foods such as olives, being unpalatable without fermentation that expels sharp phenolic compounds.
    Fermented foods hold a firm place in food from nearly every culture within the world. Within the West, there has been a surge in the notoriety of fermented foods in later a long time, with major reasons counting the proposed well-being benefits of fermented foods and surging intrigued in gastrointestinal wellbeing. There are a few components through which may apply useful impacts on wellbeing and illness.
    There's as exceptionally constrained proof on the viability of most fermented foods in gastrointestinal wellbeing, with the studies considering being of low quality. Kefir is the fermented food most explored in terms of its effect on gastrointestinal wellbeing, with proof recommending it may be useful for lactose malabsorption and H. pylori annihilation.
    It is worth noticing the trouble in undertaking and duplicating fermented foods considers given the noteworthy changeability of societies and fixings display indeed inside food categories, which may mostly clarify heterogeneous discoveries.

    Keywords

    *Fermented foods *Microbial development *Organoleptic properties *Gastrointestinal *Kefir

    Manuscript Submission information


    Manuscripts should be submitted online by registering and logging in to this link. 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 on email address:[email protected] 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.

    Published articles

    "This special issue is now open for submission."