Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components (Hardcover)

Yongliang Zhuang

ISBN 10: 3725874700 / ISBN 13: 9783725874705

Published by Mdpi AG, 2026

About this Item

Hardcover. Food active ingredients mainly refer to bioactive substances in food other than the energy-yielding nutrients, 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, the development of new techniques for extracting active ingredients and new analysis methods for biological active ingredients continues to face serious challenges. Therefore, it is necessary to continue to study, in great depth, the use of new scientific and technological instruments and analytical methods to promote the analytical research of active ingredients in foods. With the publication of this Reprint, our hope is that the research results published herein further promote the understanding and application of bioactive ingredients in food, providing important information regarding human health. 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 # 9783725874705

Bibliographic Details

• Title: Research on Extraction Technologies, Analysis Methods and Functional Evaluation of Food Active Components (Hardcover)
• Publisher: Mdpi AG
• Publication Date: 2026
• Language: English
• ISBN 10: 3725874700
• ISBN 13: 9783725874705
• Binding: Hardcover
• Condition: new

About this title

Synopsis

Food active ingredients mainly refer to bioactive substances in food other than the energy-yielding nutrients, 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, the development of new techniques for extracting active ingredients and new analysis methods for biological active ingredients continues to face serious challenges. Therefore, it is necessary to continue to study, in great depth, the use of new scientific and technological instruments and analytical methods to promote the analytical research of active ingredients in foods. With the publication of this Reprint, our hope is that the research results published herein further promote the understanding and application of bioactive ingredients in food, providing important information regarding human health.