Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health

Qiang Xia; Brain D. Green; Zhonghua Liu

doi:10.3389/fnut.2022.1044382

Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health

Qiang Xia^*, Brain D. Green, Zhonghua Liu^*

^*Corresponding author for this work

School of Biological Sciences

Research output: Contribution to journal › Editorial › peer-review

2 Citations (Scopus)

4 Downloads (Pure)

Original language	English
Article number	1044382
Journal	Frontiers in Nutrition
Volume	9
DOIs	https://doi.org/10.3389/fnut.2022.1044382
Publication status	Published - 18 Oct 2022

Keywords

composition-structure-property
nonthermal processing
physicochemical interactions
process development and optimization
thermal treatments

ASJC Scopus subject areas

Food Science
Endocrinology, Diabetes and Metabolism
Nutrition and Dietetics

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.3389/fnut.2022.1044382Licence: CC BY

Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health
Copyright 2022 the authors. This is an open access article published under a Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the author and source are cited.
Final published version, 95.4 KBLicence: CC BY

Cite this

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title = "Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health",

keywords = "composition-structure-property, nonthermal processing, physicochemical interactions, process development and optimization, thermal treatments",

author = "Qiang Xia and Green, \{Brain D.\} and Zhonghua Liu",

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AU - Xia, Qiang

AU - Green, Brain D.

AU - Liu, Zhonghua

PY - 2022/10/18

Y1 - 2022/10/18

KW - composition-structure-property

KW - nonthermal processing

KW - physicochemical interactions

KW - process development and optimization

KW - thermal treatments

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AN - SCOPUS:85141221561

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VL - 9

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 1044382

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