Battino, Maurizio and Belwal, Tarun and Prieto, Miguel A. maurizio.battino@uneatlantico.es, UNSPECIFIED, UNSPECIFIED (2023) Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry. Food Chemistry, 403. p. 134181. ISSN 03088146
Full text not available from this repository.Abstract
Functional foods have emerged as an attractive option for many consumers, given their wide-ranging and long-term benefits. The functional food market size was valued at USD 177,770 Million in 2019 and is estimated to reach USD 267,924.4 Million by 2027, registering a CAGR of 6.7% from 2021 to 2027. Various natural products/compounds exert significant functional activity, and could also added value to food products alone or in combination, provided functional activity. The use of natural compounds in preparation of functional foods is important due to its higher safety, superior organoleptic properties, and functional attributes, resulted in wider consumer acceptance. Also, the use of advanced technologies in formulation of functional foods provides a better means of utilizing natural compounds for organoleptic and functional attributes.
| Item Type: | Article |
|---|---|
| Additional Information: | Editorial |
| Subjects: | Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 04 Oct 2022 14:03 |
| Last Modified: | 21 Oct 2024 11:50 |
| URI: | http://repositorio.funiber.org/id/eprint/3866 |
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