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Advisor(s)
Abstract(s)
Functional foods have a nutritive value and appearance similar to
conventional foods, but they bring additional health-promoting effects
and/or disease-preventing capabilities when consumed as part of a
varied daily diet. These can occur naturally or be developed through
processing or agro-biotechnological strategies. However, modified or
not, they must always be safe, without any consideration of a trade-off
between health benefit and health risk (Pinela et al., 2016). Nowadays,
processing and preserving functional foods, whether solid or
liquid, is a major scientific challenge since the factors involved can lead
to the degradation of micronutrients and bioactive compounds and
affect physicochemical parameters.
Description
Keywords
Functional foods Processing functional foods Preserving functional foods Food sector
Citation
Pinela, José; Pereira, Carla; Dias, Maria Inês; Barros, Lillian (2023). Functional foods processing and preservation. Food Bioscience. eISSN 2212-4306. 53, p. 1-3
Publisher
Elsevier