Results 11 to 20 of about 7,436,996 (370)
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Food Production, Processing and Nutrition, 2022 Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of ...
Rohit Sharma +3 more
semanticscholar +1 more source
Barley: a potential cereal for producing healthy and functional foods
Food Quality and Safety, 2022 Barley is the fourth largest cereal crop in the world. It is mainly used for feeding, beer production and food. Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health ...
La Geng +3 more
semanticscholar +1 more source
BMC Public Health, 2020 Background Prospective cohort studies may support public health efforts in reducing health inequalities. However, individuals with a low socioeconomic status (SES) are generally underrepresented in health research.
Mélina Côté +7 more
doaj +1 more source
Consumer Acceptance toward Functional Foods: A Scoping Review
International Journal of Environmental Research and Public Health, 2021 Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol.
M. Baker +3 more
semanticscholar +1 more source
Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods
Microbial Cell Factories, 2020 Probiotics have several health benefits by modulating gut microbiome; however, techno-functional limitations such as viability controls have hampered their full potential applications in the food and pharmaceutical sectors.
B. Nataraj, S. Ali, P. Behare, H. Yadav
semanticscholar +1 more source
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.
Annual Review of Food Science and Technology, 2020 Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being.
D. Granato +5 more
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2021 Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core.
K. K. Ajeeshkumar +5 more
semanticscholar +1 more source
Scientific Reports, 2023 Breast cancer is the second most common type of cancer worldwide and the leading cause of cancer death in women. Dietary bioactive compounds may act at different stages of carcinogenesis, including tumor initiation, promotion, and progression.
Carlos Luan A. Passos +6 more
doaj +1 more source
Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion
Foods, 2020 Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider
Saara Lundén +3 more
doaj +1 more source
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
Foods, 2021 Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products ...
Roberta Prete +5 more
semanticscholar +1 more source