This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities, physicochemical changes and explaining the functional mechanisms for facilitating the tracking of the functional molecules’ during the different industrial processes. Chapters guide readers through sample preparation, emerging extraction technologies protocols, analytical methodologies for phytochemicals profiling; multi-way models in food data analysis; and the integration of omics for biochemical analyses understanding. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Plant Chemical Compositions and Bioactivities aims to ensure successful results in the further study of this vital field.