Impact of fermented food on gastrointestinal health`
This special issue belongs to
|Research & Reviews : Journal of Medical Science and Technology
Deadline for Manuscript Submission
|March 31st, 2023
Deadline for Publication
|April 15, 2023
Special Issue Description
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.
*Fermented foods *Microbial development *Organoleptic properties *Gastrointestinal *Kefir
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