Editorial: Fermentation and enzymatic processes for the production of functional food

Frontiers in Sustainable Food Systems

Sustainable Food Systems

Cid R. Gonzalez-Gonzalez¹  Nasser Al-Habsi²  Guiomar Melgar-Lalanne³  Diana Luazi Oliveira⁴ 

[1] Department of Biochemistry Engineering, Tecnologico Nacional de Mexico Campus Acayucan, Acayucan, Veracruz, Mexico;Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman;Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Mexico;i3S - Institute for Research and Innovation in Health, University of Porto, Porto, Portugal;

关键词: fermentation;    enzymatic process;    probiotic;    prebiotic;    food waste;    functional food;    functional ingredients;   

DOI  :  10.3389/fsufs.2023.1270631

 received in 2023-08-01, accepted in 2023-09-29,  发布年份 2023

来源: Frontiers

【 授权许可】

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Copyright © 2023 Gonzalez-Gonzalez, Melgar-Lalanne, Oliveira and Al-Habsi.