1 option
Bioactive Compounds in Foods New and Novel Sources, Characterization, Strategies, and Applications
- Format:
- Book
- Author/Creator:
- GeneralicÌ MekinicÌ, Ivana, Editor.
- Language:
- English
- Physical Description:
- 1 online resource
- Place of Publication:
- MDPI - Multidisciplinary Digital Publishing Institute 2025
- Language Note:
- English
- Summary:
- 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.
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.