Publication
Molecular characterization, technology, and strategies for designing novel functional foods in the food industry
| dc.contributor.author | Alu'datt, Muhammad H. | |
| dc.contributor.author | Heleno, Sandrina A. | |
| dc.contributor.author | Carocho, Márcio | |
| dc.date.accessioned | 2024-10-08T13:50:09Z | |
| dc.date.available | 2024-10-08T13:50:09Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.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 | pt_PT |
| dc.identifier.doi | 10.1016/j.foodchem.2024.140639 | pt_PT |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10198/30375 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Elsevier | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Functional foods | pt_PT |
| dc.subject | Innovation | pt_PT |
| dc.subject | Designing | pt_PT |
| dc.subject | Novel food | pt_PT |
| dc.subject | Food industry | pt_PT |
| dc.title | Molecular characterization, technology, and strategies for designing novel functional foods in the food industry | pt_PT |
| dc.type | other | |
| dspace.entity.type | Publication | |
| oaire.citation.title | Food Chemistry | pt_PT |
| oaire.citation.volume | 460 | pt_PT |
| person.familyName | Heleno | |
| person.familyName | Carocho | |
| person.givenName | Sandrina A. | |
| person.givenName | Márcio | |
| person.identifier | awbWiiMAAAAJ&hl | |
| person.identifier.ciencia-id | 8B18-3095-6FC9 | |
| person.identifier.ciencia-id | 5614-005B-5CF1 | |
| person.identifier.orcid | 0000-0001-7224-1098 | |
| person.identifier.orcid | 0000-0002-8978-4547 | |
| person.identifier.rid | L-5951-2014 | |
| person.identifier.scopus-author-id | 30067731800 | |
| person.identifier.scopus-author-id | 52463229800 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | other | pt_PT |
| relation.isAuthorOfPublication | e89b5bf5-d315-49b6-871e-fa8eb6030676 | |
| relation.isAuthorOfPublication | 46b39e1f-2674-4be1-a96a-c2e5792e6979 | |
| relation.isAuthorOfPublication.latestForDiscovery | e89b5bf5-d315-49b6-871e-fa8eb6030676 |