Naslov
New technologies and their use in production of functional foods

Autori
Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts: 3rd International Congress of Nutritionists / - Zagreb, 2015, 29-29

Skup
3rd International Congress of Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 06.11.2015. - 08.11.2015

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
functional foods; new technologies

Sažetak
Foods with enhanced qualities (‘functional foods’) became important as part of lifestyle and nutritional benefits. Functional foods are generally considered to promote optimal health and offer additional benefits that may reduce the risk of disease. The increasing demand on such foods can be explained by the increasing cost of healthcare, the steady increase in life expectancy and the desire of people for improved quality of their later years. The development of new functional food products is, sometimes, an expensive process and turns out to be increasingly challenging, as it has to fulfil the consumer’s expectancy for products that are simultaneously relish and healthy. Also, it requires detailed knowledge of the products and the customers. The food industry takes into consideration many variables to develop or engineer functional products, such as sensory acceptance, stability, chemical and functional properties, convenience and price. A great variability of techniques/technologies are required in order to meet needs and expectancies in the area of functional foods. Some of these technologies are traditional ones used in food processing, another group is constituted by the technologies that forming a structure try to prevent the deterioration of physiologically active compounds and third group is formed by recent technologies, aimed to design personalized functional foods.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA