Reprint

Bioactive Compounds in Foods

New and Novel Sources, Characterization, Strategies, and Applications

Edited by
July 2025
230 pages
  • ISBN 978-3-7258-4731-0 (Hardback)
  • ISBN 978-3-7258-4732-7 (PDF)

Print copies available soon

This is a Reprint of the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications that was published in

Biology & Life Sciences
Summary

Global food production systems are under increasing pressure due to a range of environmental, economic, and societal challenges. Addressing these issues requires forward-thinking strategies and technological innovations within the food sector. This reprint presents a collection of scientific contributions that explore promising approaches to improving food quality, safety, and nutritional value. The studies focus on the identification and application of both established and novel sources of natural bioactive compounds. Emphasis is placed on their potential roles in enhancing food products through innovative processing methods and functional ingredient development. The contributions aim to support the advancement of sustainable and health-oriented food systems by highlighting emerging research trends and practical solutions for the future food formulation.

Related Books

March 2024

Bioactive Compounds from Functional Foods

Biology & Life Sciences
August 2022

Food Bioactives

Chemistry & Materials Science
November 2018

Functional and Bioactive Properties of Food

Biology & Life Sciences

The recommendations have been generated using an AI system.