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Traditional Slovak Products as Functional Foods
2016Several Slovak products could be marked as original and unique not only from technological point of view, but also for phytotherapeutic reasons as well. In the study we presented some historical facts and knowledge on two original products—the sugarless plum jam and a special cheese known in Slovakia as “bryndza”. Plum jam is a traditional product made
Dezider Toth +3 more
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MICROCAPSULES FORMULATIONS FOR FUNCTIONAL FOOD PRODUCTION
2021The use of agrochemicals in agriculture had substantial repercussions for the environment, food security as well as human health because some of them are persistent organic pollutants. To diminish the overall exposure to agrochemicals that may end up in the environment, the worldwide intention is the restriction of their use and application of ...
Vinceković, Marko, Jurić, Slaven
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Food industry by-products as raw materials in functional food production
Annual ... of the Croatian Academy of Engineering, 2016Western civilization problems nowadays are overweight, obesity, diabetes, cardiovascular diseases, cancer and different disorders closely linked to unbalanced diet. Since it is extremely difficult to influence nutritional preferences of consumers, food industry is now increasingly developing new products, such as bread, pasta, snack products and other ...
Šubarić, Drago +4 more
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Some Developments Regarding Functional Food Products (Functional Foods)
Current Nutrition & Food Science, 2012Raquel de Pinho Ferreira Guine +1 more
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Some Developments Regarding Functional Food Products (Functional
2012More and more functional foods or nutraceuticals have proved to be important allies both to health promotion and disease treatment. For these reasons many research has been going on aimed at identifying functional components in foods and relate them with positive physiological effects.
Guiné, Raquel, Lima, Maria João
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BIOTECHNOLOGY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS
COLLECTION OF SCIENTIFIC PAPERSThis article provides an overview of the role of biotechnology in the production of functional foods. It examines the use of bioactive ingredients, processing and fermentation techniques, and examples of functional products created using modern biotechnology technologies.
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