Pregled bibliografske jedinice broj: 1090588
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety // Annual Review of Food Science and Technology, 11 (2020), 93-117 doi:10.1146/annurev-food-032519-051708 (međunarodna recenzija, pregledni rad, znanstveni)
CROSBI ID: 1090588 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Functional Foods: Product Development,
Technological Trends, Efficacy Testing, and Safety
Autori
Granato, Daniel ; Barba, Francisco J. ; Bursać Kovačević, Danijela ; Lorenzo, José M. ; Cruz, Adriano G. ; Putnik, Predrag
Izvornik
Annual Review of Food Science and Technology (1941-1413) 11
(2020);
93-117
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni
Ključne riječi
nutraceuticals ; probiotics ; health-promoting foods ; metabolic syndrome ; oxidative stress ; food innovation
Sažetak
Functional foods is a very popular term in the social and scientific media ; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers’ well- being. Because of intrinsic regulation and end- of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Napomena
Inozemne ustanove koautora na radu:
Innovative Food System, Production Systems Unit,
Natural Resources Institute Finland (Luke) ;
Faculty of Pharmacy, Universitat de València, Spain ;
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Spain ;
Department of Food, Federal Institute of Science, Education and Technology of Rio
de Janeiro (IFRJ), Brazil
POVEZANOST RADA
Projekti:
IP-2019-04-2105 - Tehnologija preprekama i 3D printanje za okolišno prihvatljivu proizvodnju funkcionalnih voćnih sokova (3D-SustJuice) (Bursać Kovačević, Danijela, HRZZ - 2019-04) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE