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Healthy foods as proxy for functional foods: consumers' awareness, perception, and demand for natural functional foods in Pakistan
(Hindawi Publishing Corporation, 2019)
Food science and COVID-19
Theories proposing a role of specific dietary components or food supplements in
the prevention or treatment of COVID-19 have received extensive social media coverage. A
multitude of scientific publications have also ...
Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements
Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for
maintaining the bioactive compounds of such foods via the application of new technologies. In ...
Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
(2019-01-01)
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout ...
Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients
(IntechOpen, 2023)
Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to ...
Functional food formulation by the addition of whole grain flour and linseed
(Journal of Food Industry, 2017-12-08)
Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: a review
(MDPI, 2021)
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high ...