Publicação
Functional foods processing and preservation
| Resumo: | Functional 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. |
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| Autores principais: | Pinela, José |
| Outros Autores: | Pereira, Carla; Dias, Maria Inês; Barros, Lillian |
| Assunto: | Functional foods Processing functional foods Preserving functional foods Food sector |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | outro |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Functional 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. |
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