Research Progress of Antioxidant Compounds in Foods and Beverages

Dear Colleagues,

More and more studies, informed by clinical practices and other branches of science, demonstrate that antioxidant compounds are integral to maintaining human being health with cheap price when they are appropriately supplied by a dairy diet. However, there are hanging questions surrounding (1) how many molecules possess these kind of properties, (2) what mechanisms regulate the way these chemicals work; and (3) how we judge whether there is synergistic effect or antagonistic action when more than one type of antioxidant is applied. The answers to these questions may be provided by researchers with broad scientific background. However, in this Special Issue, we would like to focus on foods and beverages.

Scope: (1) the identification of new chemical component(s) in food possessing excellent antioxidative properties; (2) novel process development to endow food/beverages with antioxidative properties.  

Prof. Dr. Weichun Pan
Prof. Dr. Junfeng Yin
Guest Editors

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• chemical compounds
• identification
• process development
• foods
• beverages