Innovations in functional foods development

Burcu Guldiken, Zehra Gulsunoglu, Sena Bakir, Gizem Catalkaya, Esra Capanoglu, Michael Nickerson

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

4 Citations (Scopus)

Abstract

This chapter introduces the key elements in functional food innovations using food processing by-products and emerging ingredients. The role of carbohydrates, proteins, lipids, bioactive compounds, and minerals will be discussed in the point of view of innovative technologies, new ingredients, and the challenges in functional food development. The fortification of food products with functional ingredients to enhance its organoleptic properties, physicochemical properties, preservation, and morphological properties will be discussed. The valorization of food processing by-products provides functional macro- and micronutrients in a cost-efficient way. Also, emerging ingredients from various sources, including algae, insects, and hemp, provide a tremendous contribution to functional food development.

Original languageEnglish
Title of host publicationFood Technology Disruptions
PublisherElsevier
Pages73-130
Number of pages58
ISBN (Electronic)9780128214701
DOIs
Publication statusPublished - 1 Jan 2021

Bibliographical note

Publisher Copyright:
© 2021 Elsevier Inc. All rights reserved.

Keywords

  • Algae
  • Bioactive compounds
  • Essential nutrients
  • Food fortification
  • Food processing by-products
  • Plant proteins

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