Results 211 to 220 of about 394,929 (266)

FOOD BIOTECHNOLOGY, PRODUCTION OF FOOD ADDITIVES AND FUNCTIONAL INGREDIENTS

Международный студенческий научный вестник (International Student Scientific Herald)
Y.N. Mazhorina, V.G. Simonova
openaire   +1 more source

Engineering Nutritional Profiles in Edible Insects Through Diet-Microbiome Interactions: Mechanisms, Applications and Future Directions. [PDF]

Insects
Ezzaitouni M, Chelh TC, Belarbi EH, Guil-Guerrero JL.   +3 more
europepmc   +1 more source

Transformation of Agro-Industrial By-Products into High-Value Animal-Derived Foods: Bioactive Compounds, Microbiome-Mediated Biotransformation, Metabolomic Traceability and Circular Valorization. [PDF]

Molecules
Forte L, Ponnampalam EN, De Palo P, Kowalczuk-Vasilev E, Quiñones J, Salem AZM, Maggiolino A.   +6 more
europepmc   +1 more source

The Valorization Potential of Freshwater Fish, Including Common Carp (<i>Cyprinus carpio</i>), in the Context of Obtaining Functional Food Ingredients. [PDF]

Foods
Tokarczyk G, Felisiak K, Bienkiewicz G, Adamska I, Przybylska S, Hrebień-Filisińska A, Biernacka P, Boussioud H.   +7 more
europepmc   +1 more source

Agricultural By-Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems. [PDF]

Compr Rev Food Sci Food Saf
Boopathi V, Kwon J, Jung J, Park SB, Gwon S, Chun HS, Yuk HG.   +6 more
europepmc   +1 more source

Food Functional Factors and Nutritional Health. [PDF]

Nutrients
Li B, Le G.
europepmc   +1 more source

FUNCTIONAL FOODS AS DIFFERENTIATED PRODUCTS [PDF]

, 2009
Food products providing health benefits beyond nutrition, or functional foods, draw consumers’ attention and promise growth opportunities for innovator food manufacturers. European functional food manufacturers may be facing future challenges, mainly due to the European Union Regulation (EC) No.1924/2006 regulating food products’ health-claims. However,
Bonanno, Alessandro, Bonanno, Alessandro
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Research for stability of food products and functional foods

Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam, 2022
The study uses rapid aging and real-condition methods to assess the stability of frozen meat, yogurt and functional foods. The method of real conditions is applied to frozen meat and yogurt with the following factors being: temperature: -20&deg;C &plusmn; 2&deg;C; humidity: 100% for frozen meat and temperature: 4&deg;C &plusmn; 2 ...
Trang Vu Thi, Xuan Huong Nguyen Thi, Huyen Trang Luu Thi, Ngan Le Viet   +3 more
openaire   +1 more source

Healthier meat products as functional foods

Meat Science, 2010
A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they
Park, Yeonhwa, Decker, E. A
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A Functional Food Product for the Management of Weight

Critical Reviews in Food Science and Nutrition, 2002
More than half of Americans have a body mass index of 25 kg/m2 or more, which classifies them as overweight or obese. Overweight or obesity is strongly associated with comorbidities such as type 2 diabetes mellitus, hypertension, heart disease, gall bladder disease, and sleep apnea.
Stacey J, Bell, G Ken, Goodrick
openaire   +2 more sources