Processing and Utilization of Functional Substances in Edible Plant Products and the Effects on Health Properties

Zheling Zeng; Xianghui Yan

doi:10.3390/foods12193648

Processing and Utilization of Functional Substances in Edible Plant Products and the Effects on Health Properties

Foods. 2023 Oct 2;12(19):3648. doi: 10.3390/foods12193648.

Authors

Zheling Zeng^{1

2

3}, Xianghui Yan⁴

Affiliations

¹ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
² Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.
³ School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
⁴ School of Resources and Environment, Nanchang University, Nanchang 330031, China.

Abstract

The world's population is expected to reach 10 billion by 2050, which will pose a threat to the sustainable development of animal-derived foods [...].

Publication types

Editorial