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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Hōputu:	Online
Reo:	Ingarihi
I whakaputaina:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Ngā marau:	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
Urunga tuihono:	ONIX_20250220_9783725829262_492
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!

Whakaahuatanga
Whakarāpopototanga:	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.

Antioxidant Activity of Fermented Foods and Food Microorganisms

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