Chemical Analysis for Food and Beverage Bioactive Compounds
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".
Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 708
Special Issue Editor
Interests: analytical chemistry; polymer chemistry; food science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food and beverages contain large amounts of active compounds that can participate in the prevention of many chronic diseases.The aim of food technologists and food chemists is to select technological parameters that will provide the appropriate content of these compounds in the final product.To ensure the correct implementation of these parameters, it is necessary to utilize modern analytical equipment and appropriate analytical methods.
This Special Issue covers all chemical, technological, and analytical aspects of food science, particularly in relation to the effect of technological processes on the bioactive compounds in food/beverages. It is dedicated to the application of modern methods in food analysis for the determination of bioactives, the characterization of the structure and physicochemical properties of food, and the in vitro functional evaluation of bioactive constituents.
This Special Issue also aims to highlight the interdisciplinary application of food analysis in the study of foods and their health-promoting compounds. We therefore welcome the submission of articles that address the bioavailability of bioactive compounds and their antioxidant and antimicrobial activity.
Prof. Dr. Ryszard Amarowicz
Guest Editor
Manuscript Submission Information
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Keywords
- modern food/beverages technologies
- modern methods of food analysis (chromatography, spectroscopy, electrochemistry, immunology)
- bioactive compounds
- methods of extraction
- antioxidant and antimicrobial activity
- bioavailability
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