Editorial: Research advances of modification and nutrition properties of food carbohydrates, volume I

Yanjun Zhang; Jianhua Xie; Bin Li; Srinivas Janaswamy

doi:10.3389/fnut.2023.1270049

Editorial: Research advances of modification and nutrition properties of food carbohydrates, volume I

Front Nutr. 2023 Oct 4:10:1270049. doi: 10.3389/fnut.2023.1270049. eCollection 2023.

Authors

Yanjun Zhang^{1

2}, Jianhua Xie³, Bin Li⁴, Srinivas Janaswamy⁵

Affiliations

¹ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
² Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China.
³ Department of Food Nutrition, State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.
⁴ Department of Food Processing, College of Food Science and Engineering, Shenyang Agricultural University, Shenyang, China.
⁵ Department of Dairy and Food Science, South Dakota State University, Brookings, SD, United States.

No abstract available

Keywords: cellulose; dietary fiber; hemicellulose; non-starch polysaccharides; starch.

Publication types

Editorial

Grants and funding

This work was supported from the Key Research and Development Program of Hainan Province (ZDYF2022SHFZ122), Chinese Central Public Interest Scientific Institution Basal Research Fund (1630142022007), Yunnan Academician and Tan Lehe Expert Workstation (202205AF150037), and USDA National Institute of Food and Agriculture (SD00H772-22) is highly appreciated.