Bioactive Compounds in Foods (Hardcover)

Ivana Generalic Mekinic

ISBN 10: 3725847312 / ISBN 13: 9783725847310

Published by Mdpi AG, 2025

About this Item

Hardcover. Global food production systems are under increasing pressure due to a range of environmental, economic, and societal challenges. Addressing these issues requires forward-thinking strategies and technological innovations within the food sector. This reprint presents a collection of scientific contributions that explore promising approaches to improving food quality, safety, and nutritional value. The studies focus on the identification and application of both established and novel sources of natural bioactive compounds. Emphasis is placed on their potential roles in enhancing food products through innovative processing methods and functional ingredient development. The contributions aim to support the advancement of sustainable and health-oriented food systems by highlighting emerging research trends and practical solutions for the future food formulation. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Seller Inventory # 9783725847310

Bibliographic Details

• Title: Bioactive Compounds in Foods (Hardcover)
• Publisher: Mdpi AG
• Publication Date: 2025
• Language: English
• ISBN 10: 3725847312
• ISBN 13: 9783725847310
• Binding: Hardcover
• Condition: new

About this title

Synopsis

Global food production systems are under increasing pressure due to a range of environmental, economic, and societal challenges. Addressing these issues requires forward-thinking strategies and technological innovations within the food sector. This reprint presents a collection of scientific contributions that explore promising approaches to improving food quality, safety, and nutritional value. The studies focus on the identification and application of both established and novel sources of natural bioactive compounds. Emphasis is placed on their potential roles in enhancing food products through innovative processing methods and functional ingredient development. The contributions aim to support the advancement of sustainable and health-oriented food systems by highlighting emerging research trends and practical solutions for the future food formulation.