Plant Bioactive Compounds in Foods and Food Packages

Ginés Benito Martínez-Hernández; Amaury Taboada-Rodríguez; Fulgencio Marin-Iniesta

doi:10.3390/foods13091419

Plant Bioactive Compounds in Foods and Food Packages

Foods. 2024 May 6;13(9):1419. doi: 10.3390/foods13091419.

Authors

Ginés Benito Martínez-Hernández¹, Amaury Taboada-Rodríguez², Fulgencio Marin-Iniesta³

Affiliations

¹ Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.
² Agrosingularity, Calle Pintor Aurelio Pérez, 12, 30006 Murcia, Spain.
³ Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain.

Abstract

There has been growing interest in the use of numerous plant bioactive compounds (PBCs) in food and nutrition technology due to their properties that promote human health by reducing the risk of various serious diseases [...].

Publication types

Editorial

Grants and funding

The authors are grateful to the SPANISH MINISTRY OF SCIENCE, INNOVATION AND UNIVERSITIES for the grant PID2020-119882RB-I00 funded by MCIN/AEI/10.13039/501100011033. Ginés Benito Martínez-Hernández is also grateful for the funding from the Beatriz Galindo Programme (BG20/00069).