TheADAbreaksdownfunctionalfoodsintofourcategories:conventionalfoods,modifiedfoods,medicalfoods,andfoodsforspecialdietaryuse. ConventionalFoods Conventionalfoodsarethemostbasicofthefunctionalfoodsbecausetheyhaven'tbeenmodifiedbyenrichmentorfortification;they'restillintheirnaturalstate.Mostwholefruitsandvegetablesfallintothis...
Encapsulated bioactive compounds can be added to food to improve the stability against oxidation and microbial proliferation and for enrichment, fortification, and colouring purposes, in addition to antioxidant, antimicrobial, anti-inflammatory properties, and enzymatic inhibition [162]. Spray-drying, ...
The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use. Keywords: iron nanoparticles; food packaging; antimicrobial effects; enzymes; food analysis; food fortification; food storage; human health...
A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals. Trends Food Sci. Technol. 2017, 59, 148–160. [Google Scholar] [CrossRef] Mironczuk-Chodakowska, I.; Witkowska, A.M.; Zujko, M.E. Endogenous non-enzymatic antioxidants in...
The present article reviews the major beneficial effects of yeasts, i.e., probiotic effects, biodegradation of phytate, folate biofortification and detoxification of mycotoxins, which has been summarized in Table 1. However, there are other reported effects such as enrichment of foods with prebiotics...
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste manage
Functional foods can be grouped based on the composition and properties of the food matrix. Examples of these include food products that are purposely modified by enrichment with bioactive compounds, foods with bioactive components removed, added specialized synthetic food ingredients, or their combination...
That notwithstanding, the need to investigate the effect on the qualities, sensory and nutritional profiles of bread following plant-based food by-products enrichment is warranted. A flow chart showing the processes involved in the valorisation of plant-based food by-products for bread development ...
Foams are a type of material of great importance, having an extensive range of applications due to a combination of several characteristics, such as ultra-low density, tunable porous architecture, and outstanding mechanical properties. The production of
Although there are some food categories in which more intensive development of functional foods has been made, there has been functional food development in all food categories (foods and beverages of different nature), by fortification, modification of characteristics, etc. To cite some categories ...