Innovations in functional foods development

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

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3 Atıf (Scopus)

Özet

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.

Orijinal dilİngilizce
Ana bilgisayar yayını başlığıFood Technology Disruptions
YayınlayanElsevier
Sayfalar73-130
Sayfa sayısı58
ISBN (Elektronik)9780128214701
DOI'lar
Yayın durumuYayınlandı - 1 Oca 2021

Bibliyografik not

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

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