Frontiers in Nutrition is delighted to launch the Rising stars in Nutrition and Food Science Technology 2022 article collection. This collection showcases the high-quality work of internationally recognized researchers in the early to mid-stages of their research careers. Recognizing the future leaders of Nutritional research is fundamental to safeguarding tomorrow's driving force in innovation. While future innovations in nutrition and food science technology are yet to be discovered, this Research Topic will give us a hint at whom to follow.
This Research topic is intended to broaden the knowledge on the effect of molecular structure and key structures (domains) of proteins/peptides, polysaccharides, polyunsaturated fatty acids, pigments, phenolic compounds, vitamins and other components on the inhibiting the formation of chronic diseases, which are mainly associated with their antioxidant and anti-inflammatory activities, intervention in metabolic pathways
Topic Editors welcome submissions of Original Research and Review manuscripts focused on:
- The most recent research regarding the effects of molecular structure and key structures (domains) of active ingredients on the physicochemical properties, and nutritional properties of food
- The green common technologies of efficient extraction, separation, and purification, stabilization, preparation, and compounding of new food active ingredients
- The structure-nutrition relationship of proteins/peptides, polysaccharides, polyunsaturated fatty acids, pigments, phenolic compounds, vitamins, and their key structures (domains) formed in food processing
- Evaluate the effects of various food active ingredients on antioxidant and anti-inflammatory activities, intervention in metabolic pathways, weight loss and their regulation mechanism using cell models and animal models
- The effects of food processing on the structures, nutritional properties of food active ingredients
- The effect of the interaction between food active ingredients and food matrix on their nutritional properties
Frontiers in Nutrition is delighted to launch the Rising stars in Nutrition and Food Science Technology 2022 article collection. This collection showcases the high-quality work of internationally recognized researchers in the early to mid-stages of their research careers. Recognizing the future leaders of Nutritional research is fundamental to safeguarding tomorrow's driving force in innovation. While future innovations in nutrition and food science technology are yet to be discovered, this Research Topic will give us a hint at whom to follow.
This Research topic is intended to broaden the knowledge on the effect of molecular structure and key structures (domains) of proteins/peptides, polysaccharides, polyunsaturated fatty acids, pigments, phenolic compounds, vitamins and other components on the inhibiting the formation of chronic diseases, which are mainly associated with their antioxidant and anti-inflammatory activities, intervention in metabolic pathways
Topic Editors welcome submissions of Original Research and Review manuscripts focused on:
- The most recent research regarding the effects of molecular structure and key structures (domains) of active ingredients on the physicochemical properties, and nutritional properties of food
- The green common technologies of efficient extraction, separation, and purification, stabilization, preparation, and compounding of new food active ingredients
- The structure-nutrition relationship of proteins/peptides, polysaccharides, polyunsaturated fatty acids, pigments, phenolic compounds, vitamins, and their key structures (domains) formed in food processing
- Evaluate the effects of various food active ingredients on antioxidant and anti-inflammatory activities, intervention in metabolic pathways, weight loss and their regulation mechanism using cell models and animal models
- The effects of food processing on the structures, nutritional properties of food active ingredients
- The effect of the interaction between food active ingredients and food matrix on their nutritional properties
