Editorial: Rising stars in nutrition and food science technology: Development and utilization of active ingredients in food

In recent years, people's demand for food is undergoing a transition from quantity to quality and 4 gradually to nutrition. The nutrition of food is not only of great significance to the normal progress of 5 human metabolism, but also plays a key role in the healthy growth, such as defense of viruses and 6 prevention of diseases. The nutritional index of food is the main object of concern in the field of food 7 manufacturing.In the process of food manufacturing, the nutritional characteristics are mainly controlled by the 9 content of relevant components (nutritional fortifiers, food additives, etc.) and the rational food (2023) revealed that steam explosion pretreatment promoted saccharification of the overground tubers 58 of tiger nut, which paves the way for value-added valorization of the tiger nut plants.In conclusion, the above researchs provide theoretical support for the development and utilization