Pinela, JoséPereira, CarlaDias, Maria InêsBarros, Lillian2018-05-022018-05-022023Pinela, José; Pereira, Carla; Dias, Maria Inês; Barros, Lillian (2023). Functional foods processing and preservation. Food Bioscience. eISSN 2212-4306. 53, p. 1-32212-4292http://hdl.handle.net/10198/17549Functional 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.engFunctional foodsProcessing functional foodsPreserving functional foodsFood sectorother10.1016/j.fbio.2023.1026642212-4306