Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components
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 in important role for maintaining human health, regulating functional states and preventing diseases. However, due to the complex physiochemical properties of 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 advice for human health.
Prof. Dr. Yongliang Zhuang
Dr. Hu Hou
Prof. Dr. Zhipeng Yu
Prof. Dr. Shengbao Cai
- bioactive substance
- food analysis
- structure-activity relationship
- food processing
|Journal Name||Impact Factor||CiteScore||Launched Year||First Decision (median)||APC|
|7.0||8.8||2012||14.4 Days||CHF 2900||Submit|
|5.2||5.8||2012||15.9 Days||CHF 2900||Submit|
|4.6||6.7||1996||13.6 Days||CHF 2700||Submit|
|5.9||9.0||2009||14.7 Days||CHF 2900||Submit|
|3.5||4.7||2013||13.9 Days||CHF 2400||Submit|
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