Bioactives in Processed Foods: Profiling and Bioavailability Assessment
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 75
Special Issue Editor
Interests: food processing; food bioactives; composition; bioavailability; functionality; novel food processing techniques; structure/constituents-bioactivity relationship
Special Issue Information
Dear Colleagues,
Food-derived bioactives (e.g., polysaccharides, peptides, and phenolic compounds) have demonstrated significant potential in disease prevention and health maintenance over the past few decades and have been increasingly recognized as alternative supplements in daily life. Processing is commonly employed to improve the aroma and enhance the accessibility of bioactives in food material, while simultaneously altering their structures and profiles due to the physical and chemical reactions. Accordingly, the present Special issue, “Bioactives in Processed Foods: Profiling and Bioavailability Assessment”, seeks to gather the latest and most advanced research on the alteration of bioactives during food processing. This includes studies on their identification, structural characteristics, bioavailability, bioactivity assessment, and the establishment of structure–functionality relationships. Contributions on the impact of novel food processing techniques on bioactive changes are highly encouraged. We encourage researchers to contribute original research and review articles on recent progress in this field, which are vital to boost the beneficial development of food-originated constitutes.
Dr. Cong Wang
Guest Editor
Manuscript Submission Information
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Keywords
- food processing
- food bioactives
- composition
- bioavailability
- functionality
- novel food processing techniques
- structure/constituents–bioactivity relationship
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