Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

Frontiers in Nutrition

Nutrition

Zhongbin Deng¹  Jin Wang²  Lianliang Liu³ 

[1] Division of Immunotherapy, Department of Surgery, Brown Cancer Center, University of Louisville, Louisville, KY, United States;Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China;State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China;

关键词: innovative processing technologies;    delivery systems;    digestion;    metabolism;    functional food;   

DOI  :  10.3389/fnut.2023.1200010

 received in 2023-04-04, accepted in 2023-05-18,  发布年份 2023

来源: Frontiers

【 授权许可】

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Copyright © 2023 Liu, Wang and Deng.