Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-10-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1044382/full |
| _version_ | 1811344072608055296 |
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| author | Qiang Xia Brain D. Green Zhonghua Liu |
| author_facet | Qiang Xia Brain D. Green Zhonghua Liu |
| author_sort | Qiang Xia |
| collection | DOAJ |
| first_indexed | 2024-04-13T19:41:25Z |
| format | Article |
| id | doaj.art-96a33ba23571468fa8f54fbf156aad54 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T19:41:25Z |
| publishDate | 2022-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-96a33ba23571468fa8f54fbf156aad542022-12-22T02:32:54ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-10-01910.3389/fnut.2022.10443821044382Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and healthQiang Xia0Brain D. Green1Zhonghua Liu2Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo, ChinaInstitute for Global Food Security, Queen's University Belfast, Belfast, United KingdomKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Chinahttps://www.frontiersin.org/articles/10.3389/fnut.2022.1044382/fullcomposition-structure-propertythermal treatmentsnonthermal processingprocess development and optimizationphysicochemical interactions |
| spellingShingle | Qiang Xia Brain D. Green Zhonghua Liu Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health Frontiers in Nutrition composition-structure-property thermal treatments nonthermal processing process development and optimization physicochemical interactions |
| title | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_full | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_fullStr | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_full_unstemmed | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_short | Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health |
| title_sort | editorial physical chemical interactions and composition structure property modifications during processing food quality nutrition and health |
| topic | composition-structure-property thermal treatments nonthermal processing process development and optimization physicochemical interactions |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1044382/full |
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