Editorial: In vitro digestion and health benefits of ingredients in plant-based foods

Frontiers in Nutrition

Nutrition

Liang Zou¹  Peiyou Qin² 

[1] Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China;Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China;Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China;

关键词: in vitro;    plant-based foods;    protein;    starch;    dietary fiber;    phenolic compounds;    bioaccessibility;    processing;   

DOI  :  10.3389/fnut.2023.1255869

 received in 2023-07-10, accepted in 2023-07-11,  发布年份 2023

来源: Frontiers

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