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Functional foods processing and preservation

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Summary: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.
Main Authors:Pinela, José
Other Authors:Pereira, Carla; Dias, Maria Inês; Barros, Lillian
Subject:Functional foods Processing functional foods Preserving functional foods Food sector
Year:2023
Country:Portugal
Document type:other
Access type:open access
Associated institution:Instituto Politécnico de Bragança
Language:English
Origin:Biblioteca Digital do IPB

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