Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects

• Roberta Foligni,
• Andrea Pulvirenti,
• Luciana De Vero,
• Cinzia Mannozzi

Affiliations

Roberta Foligni

Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Ancona, Italy

Andrea Pulvirenti

Unimore Microbial Culture Collection Laboratory, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

Luciana De Vero

Unimore Microbial Culture Collection Laboratory, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

Cinzia Mannozzi

Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Ancona, Italy