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Extreme and Rare Sports, 2019
The extrusion cooking technology is applied to the development of instant functional foods. It has advantages of low cost, sustainability, and versatility for production of a wide variety of food products.
Kamesh Venkatakrishnan, Chin-Kun Wang
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The extrusion cooking technology is applied to the development of instant functional foods. It has advantages of low cost, sustainability, and versatility for production of a wide variety of food products.
Kamesh Venkatakrishnan, Chin-Kun Wang
openaire +2 more sources
Nutraceuticals and Functional Foods
Global Journal of Pharmacy & Pharmaceutical Sciences, 2023Hippocrates (father of modern medicine) has raised the statement “Let food be the medicine, the medicine shall be the food” has increased the consumers as well as food and nutrition scientist attention towards the health advantages of certain foods (El ...
Rehan Haider, Asghar Mehdi, Anjum Zehra
semanticscholar +1 more source
Food & Function, 2021
Due to the growing global population, reduction in arable land and effects of climate change, incongruity between food supply and demand has become increasingly severe.
Li-tao Wang +9 more
semanticscholar +1 more source
Due to the growing global population, reduction in arable land and effects of climate change, incongruity between food supply and demand has become increasingly severe.
Li-tao Wang +9 more
semanticscholar +1 more source
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
openaire +3 more sources
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 +3 more sources
Quinoa and Amaranth as Functional Foods: A Review
Food reviews international (Print), 2021The increasing demand for healthier and functional diets has rescued traditional foods, such as quinoa and amaranth. These plants are pseudocereals that were very important for ancient civilizations.
D. Schmidt +3 more
semanticscholar +1 more source
Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review
Critical reviews in food science and nutrition, 2021Chronic diseases are responsible for approximately 71% global deaths. These are characterized by chronic low-grade inflammation and metabolic alterations.
J. Luvián-Morales +4 more
semanticscholar +1 more source
Design and optimization of quercetin-based functional foods
Critical reviews in food science and nutrition, 2021Quercetin is a flavonoid present in a wide variety of plant resources. Over the years, extensive efforts have been devoted to examining the potential biological effects of quercetin and to manipulating the chemical and physical properties of the ...
Wing‐Fu Lai, W. Wong
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Nutrition & Food Science, 2011
PurposeFunctional foods, also known controversially as “phoods,” are perceived by many as the food industry's response to consumers' increasing desire to make healthier eating choices. The objective of the present study is to determine the influence of the production technology used to make functional foods on the perceived health value of functional ...
Joanne Labrecque, Sylvain Charlebois
+5 more sources
PurposeFunctional foods, also known controversially as “phoods,” are perceived by many as the food industry's response to consumers' increasing desire to make healthier eating choices. The objective of the present study is to determine the influence of the production technology used to make functional foods on the perceived health value of functional ...
Joanne Labrecque, Sylvain Charlebois
+5 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
Critical reviews in food science and nutrition, 2020
Probiotic strains are claimed to confer health benefits to human organisms when consumed in adequate amounts. Thus, over the last decades there has been an increased interest in the production of functional foods containing probiotic bacteria.
Georgia Frakolaki +3 more
semanticscholar +1 more source
Probiotic strains are claimed to confer health benefits to human organisms when consumed in adequate amounts. Thus, over the last decades there has been an increased interest in the production of functional foods containing probiotic bacteria.
Georgia Frakolaki +3 more
semanticscholar +1 more source