Results 321 to 330 of about 2,039,669 (362)
Some of the next articles are maybe not open access.

Functional foods

Cancer Letters, 1997
The concept of functional foods containing specific physiologically active components originated in Japan as a means of improving the health of the nation and thus, reducing the drain on the economy caused by escalating health costs. Some aspects of the Japanese physiologically functional foods programme will be discussed.
openaire   +2 more sources

Functional Foods

2019
The role of food in health has been known since ancient times. There is no doubt that food plays an extremely important role for human beings, performing a nutritional function which, in almost any part of the world and in any historic period, is naturally understood to be of primary importance.
Angela Tarabella   +2 more
openaire   +2 more sources

Marine Functional Foods

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 ...
Ana M. P. Gomes   +6 more
openaire   +3 more sources

Probiotics As Functional Foods

Nutrition in Clinical Practice, 2003
Probiotic 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 ...
openaire   +3 more sources

Spices as Functional Foods

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
Juana Fernández-López   +3 more
openaire   +3 more sources

Probiotic functional foods

2011
Traditionally probiotics have been added into fermented dairy products. This is due to the fact that dairy-based matrices are good carriers for probiotic bacteria. Currently, probiotics are available for consumers in an increasing variety of foods, especially non-dairy applications.
openaire   +2 more sources

Carbohydrates: functionality in foods

The American Journal of Clinical Nutrition, 1995
Many 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.
openaire   +3 more sources

Phytochemical Functional Foods

2003
Part 1 The health benefits of phytochemicals: Nutritional phenolics and cardiovascular disease Phytochemicals and cancer: an overview Food-borne glucosinolates and cancer Phytoestrogens and health Phytoestrogens and bone health Carotenoids in food: bioavailability and functional benefits The functional benefits of flavonoids: the case of tea ...
Ian T. Johnson, Gary Williamson
openaire   +2 more sources

The sustainability of functional foods

Social Science & Medicine, 2007
In 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.
openaire   +3 more sources

Functional Foods

MCN: The American Journal of Maternal/Child Nursing, 2007
openaire   +7 more sources

Home - About - Disclaimer - Privacy