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

Front Nutr. 2023 Jun 1:10:1200010. doi: 10.3389/fnut.2023.1200010. eCollection 2023.

¹ 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.
² Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China.
³ Division of Immunotherapy, Department of Surgery, Brown Cancer Center, University of Louisville, Louisville, KY, United States.

No abstract available

Keywords: delivery systems; digestion; functional food; innovative processing technologies; metabolism.

Publication types

This work was supported by National Natural Science Foundation of China (31601476) and Natural Science Foundation of Zhejiang Province (LY21C200005).