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Health Benefits and Functions of Ethnic Foods focusing on Fermented Foods

Edited by:
Kun-Young Park, PhD, Pusan National University of Food Science and Nutrition, South Korea
Young-Eun Lee, PhD, Wonkwang University, South Korea
Hae-Jeung Lee, PhD, Gachon University, South Korea

Submission Status: Closed


This collection is no longer accepting submissions.


Journal of Ethnic Foods is calling for submissions to our Collection on 'Health Benefits and Functions of Ethnic Foods focusing on Fermented Foods.' In recent years, ethnic foods, especially traditional fermented foods, have garnered significant attention due to their potential health benefits. This special issue aims to explore the relationship between ethnic foods and health promotion, with a specific focus on disease prevention, the interaction between fermenting microorganisms and ingredients, and their impact on the human gut and associated diseases. We encourage submissions that investigate the effects of fermented foods on human health, including their influence on digestion, immune function, the human gut microbiota, and overall well-being.

In addition to the original research articles with experimental and clinical data, review articles that provide a comprehensive overview of the current knowledge in this field is more than welcome.

Please join us in exploring the diverse health benefits and functions of ethnic foods focusing on traditional fermented foods and contribute to advancing the knowledge in this exciting field. 

  1. This review paper explores the history, cultural significance, and functional characteristics of soybean paste (doenjang) in Korean cuisine. In particular, it covers its origins, cultural importance, productio...

    Authors: Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Do-Youn Jeong and Hee-Jong Yang
    Citation: Journal of Ethnic Foods 2024 11:30
    Content type: Review article Published on:

About the collection

Topics of interest include (but are not limited to):

• Geo-historical background of fermented ethnic foods
• Fermenting microorganisms involved on fermentation processes
• The influence of fermentation processes on the metabolomes as nutritional and functional composition and bioavailability of food
• Ethnic foods as a source of bioactive compounds and their physiological effects - avoid the articles on simple processing or market shares, lacking of historical/traditional knowledge and sciences on microbes, microbiomes, metabolomes, health foundation
• Physiological health benefits and functions of ethnic foods as:
- the role of fermented foods in (human) gut health and microbiota modulation
- ethnic foods and their impact on immune system regulation
- ethnic foods and their potential for preventing chronic diseases, such as aging, obesity, cardiovascular disease, diabetes, and cancer
- and others

Submission Guidelines

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This Collection welcomes submission of original Research and Review Articles. 

Should you wish to submit a different article type, please read our submission guidelines to confirm that type is accepted by the journal. Articles for this Collection should be submitted via our submission system. During the submission process you will be asked whether you are submitting to a Collection, please select "Health Benefits and Functions of Ethnic Foods focusing on Fermented Foods" from the dropdown menu.

Articles will undergo the journal’s standard peer-review process and are subject to all of the journal’s standard policies. Articles will be added to the Collection as they are published.

The Editors have no competing interests with the submissions which they handle through the peer review process. The peer review of any submissions for which the Editors have competing interests is handled by another Editorial Board Member who has no competing interests.