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. https://doi.org/10.1016/j.tifs.2011.05.004
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68002
Title:
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Functional Foods Development: Trends and Technologies
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Author:
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Betoret Valls, María Ester
Betoret Valls, Noelia
Vidal Brotons, Daniel José
Fito Maupoey, Pedro
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UPV Unit:
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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
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Issued date:
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Abstract:
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[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 ...[+]
[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 research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.
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Subjects:
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Interleukin-10 knockout mice
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Osmotic dehydration kinetics
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Var. granny-smith
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Vacuum impregnation
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Edible films
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Gene-expression
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Vitamin-A
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Mechanical properties
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Probiotic bacteria
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Colon inflammation
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Copyrigths:
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Reserva de todos los derechos
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Source:
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Trends in Food Science and Technology. (issn:
0924-2244
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DOI:
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10.1016/j.tifs.2011.05.004
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Publisher:
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Elsevier
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Publisher version:
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https://dx.doi.org/10.1016/j.tifs.2011.05.004
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Conference name:
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International Conference on Food Innovation (Food Innova)
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Conference place:
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Valencia, Spain
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Conference date:
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October 25-29, 2010
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Project ID:
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info:eu-repo/grantAgreement/MICINN//AGL2009-09905/ES/Analisis Micro Y Macroestructural De Las Relaciones Estructura-Propiedad-Proceso En Frutas Durante Los Tratamientos De Deshidratacion-Rehidratacion. Aplicacion De La Metodologia Safes./
info:eu-repo/grantAgreement/MICINN//PET2008_0015/ES/Desarrollo de un proceso industrial para la fabricación de una fruta deshidratada enriquecida con zumo de mandarina concentrado y valoración funcional de la misma/
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Thanks:
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The authors acknowledge the Ministerio de Ciencia e Innovaci on for its contribution throughout the projects AGL2009-09905 and PET2008_0015.
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Type:
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Artículo
Comunicación en congreso
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