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2017
Abstract Functional foods or ingredients (nutrients and nonnutrients) are a wide variety of products that have beneficial physiological effects when consumed because they affect a wide range of body functions relevant to a state of well-being and health and/or to the reduction of the risk of a particular disease.
Pastrana, L. +9 more
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Abstract Functional foods or ingredients (nutrients and nonnutrients) are a wide variety of products that have beneficial physiological effects when consumed because they affect a wide range of body functions relevant to a state of well-being and health and/or to the reduction of the risk of a particular disease.
Pastrana, L. +9 more
openaire +2 more sources
2015
In line with consumer awareness that a relationship between diet, health, and disease prevention exists, the research and development of new functional foods have been the target of many studies over the last years. The increasing ageing of populations, the decrease in quality of life due to stress, the high incidence of so-called modern diseases ...
Freitas, Ana C. +6 more
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In line with consumer awareness that a relationship between diet, health, and disease prevention exists, the research and development of new functional foods have been the target of many studies over the last years. The increasing ageing of populations, the decrease in quality of life due to stress, the high incidence of so-called modern diseases ...
Freitas, Ana C. +6 more
openaire +2 more sources
Probiotics As Functional Foods
Nutrition in Clinical Practice, 2003Probiotic products have been widely used in Japan and Europe for years. Probiotics are now emerging as an important category of food supplement in the United States. Questions about the biologic nature, available products, claimed health benefits, and safety and regulation of probiotics are important for both consumers and nutrition professionals ...
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Functional Foods and the Young
Journal of Food Products Marketing, 2014Factors such as raised consciousness about human’s health, development of food industry, medicine and branches of natural science studying the relation between nutrition and health have led to the popularization of foods with proved health effects. Such foods are called "functional foods".
Tomić, Marina +2 more
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Critical Reviews in Food Science and Nutrition, 2010
Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in
M, Viuda-Martos +3 more
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Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in
M, Viuda-Martos +3 more
openaire +2 more sources
The sustainability of functional foods
Social Science & Medicine, 2007In times of climate change, growing world populations, and with clear evidence of the depletion or damage to critical resources, it is imperative to take action to sustain and develop the capacity of agricultural and manufacturing systems to continue to provide food, the most basic of human needs.
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Carbohydrates: functionality in foods
The American Journal of Clinical Nutrition, 1995Many functional requirements are met by the use of simple and complex carbohydrates in food. Carbohydrates offer a wide range of rheological and other properties, including solubility, cryoprotection, sweetening effect, hygroscopicity, crystallization inhibition, flavor encapsulation, and coating ability.
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Functional Microorganisms for Functional Food Quality
Critical Reviews in Food Science and Nutrition, 2010Functional microorganisms and health benefits represent a binomial with great potential for fermented functional foods. The health benefits of fermented functional foods are expressed either directly through the interactions of ingested live microorganisms with the host (probiotic effect) or indirectly as the result of the ingestion of microbial ...
GOBBETTI, Marco +2 more
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Functional foods: Planning and development
Molecular Nutrition & Food Research, 2005The discussion on functional foods among scientific communities and EC commissions is mainly focused on definitions and on legislative issues related to the presence on the market of this kind of products. Although many new products continuously appear, the functional food market is characterized by a high rate of failure.
FOGLIANO, VINCENZO, VITAGLIONE, PAOLA
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