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Functional Foods Development: Trends and Technologies

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Functional Foods Development: Trends and Technologies

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Betoret Valls, ME.; Betoret Valls, N.; Vidal Brotons, DJ.; Fito Maupoey, P. (2011). Functional Foods Development: Trends and Technologies. Trends in Food Science and Technology. 22(9):498-508. doi:10.1016/j.tifs.2011.05.004

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Title: Functional Foods Development: Trends and Technologies
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the ...[+]
Subjects: Interleukin-10 knockout mice , Osmotic dehydration kinetics , Var. granny-smith , Vacuum impregnation , Edible films , Gene-expression , Vitamin-A , Mechanical properties , Probiotic bacteria , Colon inflammation
Copyrigths: Reserva de todos los derechos
Source:
Trends in Food Science and Technology. (issn: 0924-2244 )
DOI: 10.1016/j.tifs.2011.05.004
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.tifs.2011.05.004
Conference name: International Conference on Food Innovation (Food Innova)
Conference place: Valencia, Spain
Conference date: October 25-29, 2010
Thanks:
The authors acknowledge the Ministerio de Ciencia e Innovaci on for its contribution throughout the projects AGL2009-09905 and PET2008_0015.
Type: Artículo Comunicación en congreso

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