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. |
|---|---|
| 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 |
| _version_ | 1867172903522402304 |
|---|---|
| author | Pinela, José |
| author2 | Pereira, Carla Dias, Maria Inês Barros, Lillian |
| author2_role | author author author |
| author_facet | Pinela, José Pereira, Carla Dias, Maria Inês Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pinela, José\",\"Person.identifier.orcid\":\"0000-0001-7523-1637\"},{\"Person.name\":\"Pereira, Carla\",\"Person.identifier.orcid\":\"0000-0003-0093-771X\"},{\"Person.name\":\"Dias, Maria Inês\",\"Person.identifier.orcid\":\"0000-0001-8744-7814\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pinela, José Pereira, Carla Dias, Maria Inês Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-05-02T10:11:54Z |
| datacite.date.embargoed.fl_str_mv | 2018-05-02T10:11:54Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Functional foods Processing functional foods Preserving functional foods Food sector |
| datacite.titles.title.fl_str_mv | Functional foods processing and preservation |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pinela, José Pereira, Carla Dias, Maria Inês Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2023-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-05-02T10:11:54Z |
| dc.date.embargoed.fl_str_mv | 2018-05-02T10:11:54Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/17549 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Functional foods Processing functional foods Preserving functional foods Food sector |
| dc.title.fl_str_mv | Functional foods processing and preservation |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_1843 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | other |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/54443ff9-ffec-49f3-8729-bfef92879380/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/17549 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/17549 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Pinela, José Pinela, José https://www.ciencia-id.pt/771C-2B43-B108 771C-2B43-B108 http://orcid.org/0000-0001-7523-1637 0000-0001-7523-1637 Pereira, Carla Pereira, Carla https://www.ciencia-id.pt/EF10-2739-2B70 EF10-2739-2B70 http://orcid.org/0000-0003-0093-771X 0000-0003-0093-771X Dias, Maria Inês Dias, Maria Inês https://www.ciencia-id.pt/2A13-4BE6-C7CF 2A13-4BE6-C7CF http://orcid.org/0000-0001-8744-7814 0000-0001-8744-7814 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engElsevierpt_PTFunctional 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.application/pdfpt_PTFunctional foods processing and preservationPersonalPinela, JoséDSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4DSpacehttp://dspace.org/items/706cd9ff-065b-4c98-98a7-5c0a9e45adc4PinelaJoséCiência IDhttps://www.ciencia-id.pt771C-2B43-B108ORCIDhttp://orcid.org0000-0001-7523-1637Researcher IDhttps://www.researcherid.comB-4466-2014Scopus Author IDhttps://www.scopus.com54392272800PersonalPereira, CarlaDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bPereiraCarlaCiência IDhttps://www.ciencia-id.ptEF10-2739-2B70ORCIDhttp://orcid.org0000-0003-0093-771XResearcher IDhttps://www.researcherid.comK-1629-2016Scopus Author IDhttps://www.scopus.com55627876424PersonalDias, Maria InêsDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDSpacehttp://dspace.org/items/7ca8432b-e7f4-4116-a56e-9eba0d4403bdDiasMaria InêsCiência IDhttps://www.ciencia-id.pt2A13-4BE6-C7CFORCIDhttp://orcid.org0000-0001-8744-7814Researcher IDhttps://www.researcherid.comM-8242-2013Scopus Author IDhttps://www.scopus.com54388787000PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2212-4292DOIIsPartOf10.1016/j.fbio.2023.1026642018-05-02T10:11:54Z20232023-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/17549http://purl.org/coar/access_right/c_abf2open accessFunctional foodsProcessing functional foodsPreserving functional foodsFood sector345689 bytesother research producthttp://purl.org/coar/resource_type/c_1843other2023http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/54443ff9-ffec-49f3-8729-bfef92879380/downloadFood Bioscience |
| spellingShingle | Functional foods processing and preservation Pinela, José Functional foods Processing functional foods Preserving functional foods Food sector |
| status | SINGLETON |
| subject.fl_str_mv | Functional foods Processing functional foods Preserving functional foods Food sector |
| title | Functional foods processing and preservation |
| title_full | Functional foods processing and preservation |
| title_fullStr | Functional foods processing and preservation |
| title_full_unstemmed | Functional foods processing and preservation |
| title_short | Functional foods processing and preservation |
| title_sort | Functional foods processing and preservation |
| topic | Functional foods Processing functional foods Preserving functional foods Food sector |
| topic_facet | Functional foods Processing functional foods Preserving functional foods Food sector |
| url | http://hdl.handle.net/10198/17549 |
| visible | 1 |