Editorial: Innovative non-thermal technologies for the extraction and modification of bioactive compounds from food processing by-products

Zhi-Hong Zhang; Lang-Hong Wang; Jing-Kun Yan; Rana Muhammad Aadil

doi:10.3389/fnut.2023.1161957

Editorial: Innovative non-thermal technologies for the extraction and modification of bioactive compounds from food processing by-products

Front Nutr. 2023 Mar 20:10:1161957. doi: 10.3389/fnut.2023.1161957. eCollection 2023.

Authors

Zhi-Hong Zhang¹, Lang-Hong Wang², Jing-Kun Yan³, Rana Muhammad Aadil⁴

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
² Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China.
³ Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China.
⁴ National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

No abstract available

Keywords: bioactive compounds; extraction; food processing; modification; non-thermal technologies.

Publication types

Editorial

Grants and funding

This research was funded by the National Natural Science Foundation of China (grant number 32101893), the Open Fund of Key Laboratory of Modern Agricultural Equipment and Technology of the Ministry of Education (grant number MAET202125), and the Special Fund for Science and Technology Innovation of Sihong, China (grant number H202007).