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Antioxidant Activity of Fermented Foods and Food Microorganisms

This Special Issue focuses on the antioxidant activity of fermented foods, but also on biosynthesis and mass production of antioxidants from fermented foods and food microorganisms (e.g., lactic acid bacteria, yeast, fungi, bacteria, etc.) and the evaluation of their antioxidative functions.

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Format: Online
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2025
Subjects:
C30 carotenoid
antioxidant
microorganism
production
cereal bran
bioactive compounds
pretreatments
fermentation
health benefits
active ingredient
antioxidant activity
aroma components
banana peel
chemical composition
Limosilactobacillus reuteri PSC102
probiotic properties
antibacterial activity
alcoholic fermentation
Catarratto grape variety
glutathione
Metschnikowia pulcherrima
VOC’s
wine aroma
Lactobacillus
oxidant stress
IBD
cancer
liver diseases
MAPK
NF-κB
Nrf2
lactic acid bacteria
radical scavenging activity
anti-wrinkle
anti-aging
soybean milk
peptide
functional food
soymilk
isoflavones
Lactiplantibacillus plantarum
grape marc
phenolic compounds
Caco2 cells
kombucha
mulberry leaf
bamboo leaf
antioxidant activities
almond
cultivar
harvest time
digestion
gut microbiota
metabolites
isoflavone
(S)-equol
quorum sensing
E. coli Nissle 1917
NADPH
biosynthesis
polyphenols
thyme
rosemary
pomegranate
echinacea
CCD18-Co
inflammation
black goji berry
Lactobacillus rhamnosus
anthocyanins
flavonoids
non-volatile metabolite profiling
yeast culture
laying hens
egg production
egg quality
intestinal mucosal structure
intestinal flora
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology
Online Access:ONIX_20250220_9783725829262_492
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