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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
Epigenetic changes in blood leukocytes following an omega-3 fatty acid supplementation
Clinical Epigenetics, 2017 Background Omega-3 polyunsaturated fatty acids (n-3 FAs) have several beneficial effects on cardiovascular (CV) disease risk factors. These effects on CV risk profile may be mediated by several factors, including epigenetic modifications.
Bénédicte L. Tremblay +5 more
doaj +1 more source
BMJ, 2004 Where do foods leave off and medicines begin? As functional foods become more popular, it's hard to know. The Japanese coined the term functional foods almost 20 years ago to define foods having ingredients (in addition to their basic nutritional content) that prevent or treat disease.
openaire +1 more source
Free radicals, antioxidants and functional foods: Impact on human health
Pharmacognosy Reviews, 2010 In recent years, there has been a great deal of attention toward the field of free radical chemistry. Free radicals reactive oxygen species and reactive nitrogen species are generated by our body by various endogenous systems, exposure to different ...
Vijaya Lobo +3 more
semanticscholar +1 more source
Journal of the International Society of Sports Nutrition, 2019 Background Coaches are considered as an important source of nutrition information by their athletes. However, their knowledge in this area is often insufficient for proper guidance and may lead to the dissemination of misinformation regarding sports ...
Raphaëlle Jacob +7 more
doaj +1 more source
Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment
Foods, 2020 The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of the ...
Ulla Hoppu +4 more
doaj +1 more source
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
Foods, 2019 As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to ...
Sari Puputti, Ulla Hoppu, Mari Sandell
doaj +1 more source
Omics Technologies to Enhance Plant Based Functional Foods: An Overview
Frontiers in Genetics, 2021 Functional foods are natural products of plants that have health benefits beyond necessary nutrition. Functional foods are abundant in fruits, vegetables, spices, beverages and some are found in cereals, millets, pulses and oilseeds.
Spurthi N. Nayak +8 more
semanticscholar +1 more source
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
Foods, 2017 Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products.
Ulla Hoppu +6 more
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, 2016 The book presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology.
J.A. Tur, M.M. Bibiloni
+5 more sources