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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Functional foods Processing functional foods Preserving functional foods Food sector
Contexto Educativo
Citação
Pinela, José; Pereira, Carla; Dias, Maria Inês; Barros, Lillian (2023). Functional foods processing and preservation. Food Bioscience. eISSN 2212-4306. 53, p. 1-3
Editora
Elsevier