Editorial: New Trends in Food Processing: Reducing Food Loss, Waste, and the Environmental Impact

• Guadalupe Virginia Nevárez-Moorillón,
• Zainul Akmar Zakaria,
• Lilia Arely Prado-Barragán,
• Cristóbal N. Aguilar

Affiliations

Guadalupe Virginia Nevárez-Moorillón

Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario S/N, Campus Universitario II, Chihuahua, Mexico

Zainul Akmar Zakaria

Faculty of Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru, Malaysia

Lilia Arely Prado-Barragán

Biological and Health Sciences Division, Biotechnology Department, Iztapalapa Unit, Metropolitan Autonomous University, Mexico City, Mexico

Cristóbal N. Aguilar

Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico