Editorial: Development of Functional Foods From Marine Sources

• Jian Zhong,
• Enrique Barrajón-Catalán,
• Jose Manuel Lorenzo,
• Jose Manuel Lorenzo,
• Jun Lu,
• Brijesh K. Tiwari

Affiliations

Jian Zhong

National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Enrique Barrajón-Catalán

Instituto de Biología Molecular y Celular and Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche, Universidad Miguel Hernández, Elche, Spain

Jose Manuel Lorenzo

Centro Tecnológico de la Carne de Galicia, Ourense, Spain

Jose Manuel Lorenzo

Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain

Jun Lu

School of Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand

Brijesh K. Tiwari

Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Ireland