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Authors
Advisor(s)
Abstract(s)
Recently, consumer demand for healthy foods has rapidly increased,
and the market for functional foods is expanding. Functional food is a
food product enriched with special bioactive components that have
beneficial physiological effects. Increased understanding of the influ-
ence of food consumption on human health, combined with food tech-
nologies, has resulted in substantial nutritional innovations, mass
fabrication, and product improvements on an exceptional scale. The
food industry has recognized the role of bioactive compounds in
improving health, leading to the development of functional and healthy
food products. The food industry is currently attracting consumer de-
mand for designed functional food products that have the potential to
aid in the prevention of chronic diseases. Fortified foods with bioactive
compounds are widely available in the market and can be considered
appropriate materials for promoting a variety of applications in the food
industry. To improve health benefits, the food industry may fortify foods
with natural or modified bioactive compounds derived from plants and
animal material. These foods contain substantial and diverse sources of
natural or derived bioactive compounds such as probiotics, omega fatty
acids, phenolics, proteins, sterols, peptides, dietary fiber, and pigments.
Description
Keywords
Functional foods Innovation Designing Novel food Food industry
Citation
Alu'datt, Muhammad H.; Heleno, Sandrina A.; Carocho, Marcio (2024). Molecular characterization, technology, and strategies for designing novel functional foods in the food industry. Food Chemistry. ISSN 0308-8146. 460, p. 1-2
Publisher
Elsevier