However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, ...
Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active...
The practice of preserving and adding value to food dates back to over 10,000 BCE, when unintentional microbial-driven chemical reactions imparted flavor and extended the shelf life of fermented foods. The process evolved, and with the urbanization of so
The discovery of bacteriocins has become a blessing in the battle against drug-resistant bacteria. Bacteriocins are antimicrobial peptides (AMPs) produced by both Gram-positive and Gram-negative bacteria. These AMPs are categorized into class I-IV bacteriocins on the basis of their structural and ...
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breeding, benefits from the ability to create very large populations (depending upon the crop, into the tens of thousands), in which the vast majority of plants (often >99%) are discarded while selecting the few individual plants with the desired characteristics to advance to future breeding ...
Foods 11(16):2442 CAS PubMed PubMed Central Google Scholar Banerjee P, Maitra S, Banerjee P (2020) The role of small millets as functional food to combat malnutrition in developing countries. Indian J Nat Sci 10(60):20412–20417 Google Scholar Barton L, Newsome SD, Chen F-H, ...
Iron fortification of foods has always been a challenge. This is because iron fortification compounds vary widely in relative absorption; because many foods undergo unacceptable changes in color or flavor from the addition of iron; and because many of the iron-fortified foods contain potent inhibitors...
Currently, this group of food products is gaining importance due to the intensive research on ingredients and the search for new bioactive compounds that can be used as modern medicinal agents and functional food ingredients and in current cosmetology, which aims to limit synthetic ingredients in ...
Appropriate measures thus need to be put in place to avoid a similar crisis in the future [6]. Food supply can also be jeopardised by natural (flood and landslide) and man-made disasters, such as warfare, pandemics, or any other calamities which result in the destruction of crop fields ...