Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food

<p>It is our pleasure to present this Special Issue of <em>Molecules</em> entitled Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food. Bioactive compounds including phenolic ingredients have long been used as important constituents of a healthy diet. As a result consumer awareness about the important role of high-quality products rich in bioactive compounds-especially phenolic compounds-in human nutrition health and prevention against diseases has increased. Additionally methods for food processing regardless of the technology used have a huge impact on the quality of the final products. Therefore the big challenges for scientists lie in the monitoring of changes during food processing and the optimization of technology to achieve the minimal degradation of nutrients (including phenolic compounds). Thus for this Special Issue I encourage you to read some interesting papers aimed at bringing the latest scientific news insights and advances in the field of food processing and its impact on bioactive constituents in food especially phenolic compounds. The information presented will certainly arouse considerable interest among a large group of our readers from different disciplines and research fields.</p>