Natural Compounds and Novel Sources of Bioactive Agents for Food Preservation/Processing and Quality Control

Dear Colleagues,

As a complicated and systematic type of engineering comprising hundreds and thousands of stages and compositions, food preservation/processing is attracting increasing attention. Food preservation/processing including chemical and physical treatment may lead to changes in structure, texture, flavor, taste and function. At the same time, there are lots of active ingredients and natural resources in food that deserve our attention. This Special Issue will focus on such natural compounds and novel sources of bioactive agents during food preservation/processing. This not only includes natural compounds and novel sources of bioactive agents, extracted or prepared, and the interaction between these substances and other food components during food processing, but also the quality properties and their control. In addition, contributions on the effects of these changes during food preservation/processing on food safety and nutritional evaluation will also be welcome. The ingredients discussed should be closely related to the food preservation/processing and food industries.

Dr. Meiliang Li
Dr. Shuxiang Liu
Guest Editors

Manuscript Submission Information

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