Separation and Purification Technology Based on Chromatography of Bioactive Compounds in Food Resources
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 1336
Special Issue Editor
Special Issue Information
Dear Colleagues,
Separation and purification techniques play important roles in modern food development and manufacture, which can improve the comprehensive utilization of food raw materials, maintain and enhance the nutrition and flavor of food, and improve food safety. Separation and purification technologies are indispensable in the substance-based exploration of functional food, the quantitative structure–activity relationship study of bioactive components, the high-value utilization of agricultural by-products, the extraction of fragrance and aromatic components, pigment extraction and purification, oil extraction, enzyme and vitamin refining, the removal of harmful components, and other fields. With the development of science and technology, an increasing number of separation methods are emerging that are applicable in food research and development. A variety of chromatographic separation techniques are available with high efficiency and flexibility. This Special Issue mainly includes recent studies on novel chromatography-related methods or technologies, as well as new applications in the separation, purification, and findings of bioactive compounds in food-relevant resources.
Prof. Dr. Xueli Cao
Guest Editor
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Keywords
- liquid chromatography
- counter-current chromatography
- convergence chromatography
- combined chromatography
- hyphenated and multi-dimensional techniques
- herbal resources for food
- agri-food resources
- food by-products
- antioxidants
- phytochemicals
- botanicals
- functional food additives (fragrance and pigment)
- other natural resources and relevant approaches
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