Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components: 2nd Edition

Dear Colleagues,

Food active ingredients mainly refer to bioactive substances other than the energy-yielding nutrients in food, which are widely distributed and consumed. Analyzing and studying food active ingredients is important for maintaining human health, regulating functional states and preventing diseases. However, due to the complex physiochemical properties of the food matrix and active ingredients, the development of new techniques for extracting active ingredients and the new analysis methods for biological active ingredients are still facing serious challenges. Therefore, it is necessary to continue to study, in depth, the use of new scientific and technological instruments and analytical methods to promote analytical research on active ingredients in foods. This Topic Collection aims to collect high-quality original works or reviews on recent developments and prospects on this topic. With the publication of this Topic Collection, we hope to publish research results to further promote the understanding and application of bioactive ingredients in food, thus providing important information on human health.

Prof. Dr. Yongliang Zhuang
Prof. Dr. Yajun Zheng
Dr. Hongbing Fan
Dr. Shuguang Wang
Topic Editors