Application and Evaluation of Bioactive Compounds in Food Processing

Dear Colleagues,

The modern food industry aims to meet the needs of consumers regarding the nutrition, safety, and long-term storage of diverse foods. Due to the influence of mechanical, chemical, biological, and other factors in the processing of food products, we need to improve the quality of foods by using additives, such as preservatives, color protectors, antioxidants, etc. With the increasing demand for healthy food, the application of natural bioactive compounds in stabilizing and improving the quality of food processing has become a new trend. Bioactive compounds include, but are not limited to, molecules of plant, animal, or microbial origin, such as polypeptides, polyphenols, polysaccharides, etc., which usually have antioxidant, anti-inflammatory, anticancer, antibacterial, antidiabetic, and other health functions. At present, the evaluation of bioactive compounds and their application in food processing are of great practical significance. This Special Issue will provide readers with a selection of papers that represent the current state of knowledge on the application and evaluation of bioactive compounds in food processing.

This Special Issue, “Application and Evaluation of Bioactive Compounds in Food Processing”, seeks high-quality works focusing on the development of bioactive compounds, the evaluation of bioactive compounds’ properties, and the application of bioactive compounds in food processing. Topics of interest include, but are not limited to:

1. The development of bioactive compounds related to food processing;
2. Evaluation of bioactive compounds’ properties ;
3. The application of bioactive compounds in food products;
4. Development and structural characterization of natural bioactive compounds in food processing;
5. The use of bioactive compounds in improving food quality as well as their mechanisms.

Dr. Jianjun Zhou
Prof. Dr. Nabil Grimi
Dr. Jian Zhang
Dr. Min Wang
Dr. Juan Manuel Castagnini
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• food processing
• bioactive compounds
• antioxidants
• food storage
• green additives
• food quality improvement