Relevant bibliographies by topics / Fortified food Nutraceuticals

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  2. Dissertations / Theses
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Academic literature on the topic 'Fortified food Nutraceuticals'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Fortified food Nutraceuticals"

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Chandra, Subhash, Sarla Saklani, Pramod Kumar, Bonglee Kim, and Henrique D. M. Coutinho. "Nutraceuticals: Pharmacologically Active Potent Dietary Supplements." BioMed Research International 2022 (July 4, 2022): 1–10. http://dx.doi.org/10.1155/2022/2051017.

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A growing demand exists for nutraceuticals, which seem to reside in the grey area between pharmaceuticals and food. Nutraceuticals, up today, do not have a specific definition distinct from those of other food-derived categories, e.g., food supplements, herbal products, functional foods, and fortified foods. They have, however, a pharmacological beneficial effect on health. Many studies have been recently addressed to assess their safety, efficacy, and regulation. The object of writing this review article is that we need to pay more attention to natural and organic foods. The bases of nutraceu
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Kour, Jasmeet, Sukhcharn Singh, and Dharmesh C. Saxena. "Kinetic study of extrusion cooking of corn-rice flour blend fortified with nutraceutical concentrates with respect to various physical parameters." British Food Journal 122, no. 2 (2019): 586–605. http://dx.doi.org/10.1108/bfj-06-2019-0389.

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Purpose The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the products with respect to several pivotal responses. Design/methodology/approach Corn–rice flour blend fortified with isolated nutraceutical concentrates at two (low and high) levels was extruded at barrel temperature (110°C), screw speed (260 rpm) and feed moisture (17 percent). Extrudates were collected at an interval of 24 s followed by analysis for radial expansion (RE), bulk density (BD), water absorption index
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Supriya V, Supriya V., Gayathri H. Gayathri H, Jamashin Shajini B. S. Jamashin Shajini B S, Kanmani Pachagoundan Kanmani Pachagoundan, and Nesiga A. Nesiga A. "Formulation of a Probiotic Rich Fermented Product with Catechin Loaded in Bacterium for Nutraceutical Applications." International Journal of Pharmaceutical Research and Applications 10, no. 3 (2025): 78–88. https://doi.org/10.35629/4494-10037888.

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The demand for nutraceutical products has led to an increase in popularity for formulations rich in probiotics aimed at enhancing human health. This study's primary goal is to develop a new fermented food fortified with probiotic bacteria containing catechins, which are intended to offer enhanced nutraceutical benefits. By incorporating catechins—flavonoids known for their antibacterial, anti-inflammatory, and antioxidant properties—into the probiotic matrix, the product’s shelf life and health benefits are enhanced. The project's aim is to identify and isolate a robust probiotic strain capabl
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Almoselhy, Rania I. M. "Nutraceuticals rich in zinc and branched chain amino acids for improving quality of life in patients with chronic liver disease, hepatic encephalopathy, and geriatrics." Annals of Geriatric Education and Medical Sciences 10, no. 2 (2024): 60–62. http://dx.doi.org/10.18231/j.agems.2023.014.

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The current paper aimed to highlight the role of nutraceuticals rich in zinc and branched chain amino acids (BCAAs) for improving the quality of life (QoL) in patients with chronic liver disease (CLD), hepatic encephalopathy (HE), and geriatrics. Well-done works based on evidence-based approach were studied thoroughly in order to define the CLD and HE and extract an informative and concise report with valuable knowledge about the important role of zinc and BCAAs as an adjuvant nutraceutical therapy included in the treatment protocol of the CLD and HE, with many health benefits for geriatrics h
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Vettorazzi, Ariane, Adela López de Cerain, Julen Sanz-Serrano, Ana G. Gil, and Amaya Azqueta. "European Regulatory Framework and Safety Assessment of Food-Related Bioactive Compounds." Nutrients 12, no. 3 (2020): 613. http://dx.doi.org/10.3390/nu12030613.

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A great variety of functional foods, nutraceuticals, or foods with bioactive compounds are provided nowadays to consumers. Aware of the importance of the safety aspects, the food industry has to comply with different legal requirements around the world. In this review, the European regulatory framework for food-related bioactive compounds is summarized. The term ‘bioactive compound’ is not defined in the European regulations, however, since they can be part of food supplements, fortified foods, or novel food, they are included within the legal requirements of those corresponding types of foods
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Radhika, H. P.* Swamivel Manickam M. "Formulation and Evaluation of Iron Fortified Flakes for Anemia Management: A Neutraceutical Approach." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 2903–11. https://doi.org/10.5281/zenodo.15450259.

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Iron deficiency anemia remains a major global health concern, affecting millions, particularly women and children. The goal of this research is to create iron-fortified flakes as a functional food solution that will improve dietary iron intake and aid in the treatment of anemia.  The formulation improves iron absorption by incorporating bioavailable iron sources like folic acid and vitamin C.  Extended shelf life, sensory appeal, and nutrient stability are guaranteed by sophisticated processing methods like extrusion and controlled drying.  The flakes are put through a comprehen
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Michalska, Agata, Małgorzata Sierocka, Beata Drzewiecka, and Michał Świeca. "Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives." Antioxidants 14, no. 5 (2025): 519. https://doi.org/10.3390/antiox14050519.

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Due to an aging population and the prevalence of illnesses associated with modern lifestyles, mushrooms, well known for their nutritional value and health-promoting properties, are becoming an increasingly important part of the diet. They are consumed in various forms, including food, nutraceuticals, and dietary supplements. A relatively new trend involves incorporating mushrooms or their components as additives and supplements to enhance the quality and functionality of traditional food products. The processing and preservation methods of fresh mushrooms can significantly impact the activity
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Hassan, Yasemin Ahmed, and Hüdayi Ercoşkun. "Review Paper for Nutrients in food." Journal La Lifesci 3, no. 5 (2022): 220–34. http://dx.doi.org/10.37899/journallalifesci.v3i5.888.

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The diet exerts a substantial influence on chronic illnesses and overall well-being. Addressing food-related behaviors will enable individuals to manage these conditions effectively. Enhancing health by making changes to one's diet through modification and fortification, introducing novel food options, and including essential nutrients. Enriched and utilitarian food products, supplements, and health-promoting substances Fortified meals and functional foods are designed to augment the nutritional requirements of individuals. Some meals, like morning cereals, are regularly enriched with vitamins
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Zheng, Bingjing, Hualu Zhou, and David Julian McClements. "Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility." Foods 12, no. 18 (2023): 3432. http://dx.doi.org/10.3390/foods12183432.

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Plant-based milk is particularly suitable for fortification with multiple nutraceuticals because it contains both hydrophobic and hydrophilic domains that can accommodate molecules with different polarities. In this study, we fortified soymilk with three common polyphenols (curcumin, quercetin, and resveratrol) using three pH-driven approaches. We compared the effectiveness of these three different approaches for co-encapsulating polyphenols. The gastrointestinal fate of the polyphenol-fortified soymilks was then studied by passing them through a simulated mouth, stomach, and small intestine,
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Shwetha, P.* Lovelin Jerald. "Comprehensive Review of Benincasa hispida (White Pumpkin): Nutritional Profile, Bioactive Compounds, and Functional Applications in Food and Health Industries." International Journal of Pharmaceutical Sciences 3, no. 3 (2025): 1915–23. https://doi.org/10.5281/zenodo.15055820.

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White pumpkin (Benincasa hispida), also known as ash gourd or winter melon, is a nutrient-rich fruit with significant health benefits. It contains essential vitamins like A, B1, C, and niacin, along with minerals such as calcium, iron, potassium, and magnesium, supporting vital bodily functions. With its high water content and low-calorie profile, white pumpkin promotes hydration and satiety while being rich in dietary fiber, aiding in digestion and blood sugar regulation. Its bioactive components, including carotenoids, phenolics, flavonoids, and phytosterols, exhibit antioxidant, antiinflamm
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Dissertations / Theses on the topic "Fortified food Nutraceuticals"

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Cruzado, Martín, and Juan Carlos Cedrón. "Nutraceuticals, functional foods and their production." Revista de Química, 2013. http://repositorio.pucp.edu.pe/index/handle/123456789/99040.

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En nuestros días, la alimentación ya no se basa sólo en lo que cocinamos, sino también en lo que ingerimos como complementos. Vivimos invadidos por una gran variedad de productos: vitaminas, aminoácidos, extractos vegetales, omega-3, etc. En el presente trabajo aclaramos algunos conceptos importantes, tales como nutracéuticos, alimentos funcionales y alimentos fortificados, así como la forma de producirlos.<br>Nowadays, nutrition is not only based on what we cook, but also in what we take as supplements. Many products have invaded us: vitamins, aminoacids, vegetal extracts, omega-3, etc.  In t
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Books on the topic "Fortified food Nutraceuticals"

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Rapport, Lisa. Nutraceuticals. Pharmaceutical Press, 2002.

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Wildman, Robert E. C., 1964-, ed. Handbook of nutraceuticals and functional foods. 2nd ed. CRC/Taylor&Francis, 2007.

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1948-, Hurst W. Jeffrey, ed. Methods of analysis for functional foods and nutraceuticals. 2nd ed. CRC Press, 2008.

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C, Dutta Paresh, ed. Phytosterols as functional food components and nutraceuticals. Marcel Dekker, 2004.

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1948-, Hurst W. Jeffrey, ed. Methods of analysis for functional foods and nutraceuticals. 2nd ed. CRC Press, 2008.

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Winter, Ruth. A consumer's guide to medicines in food: Nutraceuticals that help prevent and treat physical and emotional illnesses. Crown Trade Paperbacks, 1995.

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Kroll, Dorothy. New niche nutraceuticals: Nutrients, food substances & foods/beverages used as fortifiers. Business Communications Co., 1994.

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8

Venugopal, V. Marine products for healthcare: Functional and bioactive nutraceutical compounds from the ocean. Taylor & Francis, 2009.

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Nutraceuticals: A Guide for Healthcare Professionals. 2nd ed. Pharmaceutical Press, 2007.

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Lockwood, Brian. Nutraceuticals: A Guide for Healthcare Professionals. Pharmaceutical Press, 2007.

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Book chapters on the topic "Fortified food Nutraceuticals"

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Bhattacharjee, Paramita, Anamika Das, and Ria Chakraborty. "Fortified Foods as Vehicles of Dietary Antioxidant Vitamins." In Dietary Supplements and Nutraceuticals. Springer Nature Singapore, 2025. https://doi.org/10.1007/978-981-97-9936-7_17-1.

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"Nano-Microencapsulation Technology and Applications in Fortified and Functional Foods." In Functional Food Ingredients and Nutraceuticals. CRC Press, 2015. http://dx.doi.org/10.1201/b19426-19.

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Ghogare, Pradip Babasaheb, Nilesh Annasaheb Narode, Sujata Vitthal Lambe, and Vijay Dnyandeo Tambe. "THE CURRENT TRENDS AND FUTURE PROSPECTIVE OF NEUTRACEUTICALS IN THE HEALTH PROMOTION." In Futuristic Trends in Pharmacy & Nursing Volume 2 Book 23. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2023. http://dx.doi.org/10.58532/v2bs23p1ch25.

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There is a need of nutritious diet in life to support regular growth, improvement and aging, for maintaining proper weight so that it will reduce many ailments which will bring a good health and well-being. Four stakes of decent health consists of good nutrition, exercise, sleep and relaxation. In 1989 Dr. Stephen De Felice invented the term nutraceutical. these products are mixture among drug and food. It mainly includes peptides, amino acids, keto-acids, minerals, antioxidants and vitamins. Nutraceutical term mainly used to progress health, postponement the aging process, avoid chronic disea
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"Food Regulations: Health Claims for Foods Fortified with Carbohydrates or Other Nutraceuticals." In Functional Food Carbohydrates. CRC Press, 2006. http://dx.doi.org/10.1201/9781420003512-22.

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Mehmood, Tahir, Muhammad Kaleem, Zulfiqar Ahmad, et al. "Applications of Nanoemulsions in Food Manufacturing." In Handbook of Research on Nanoemulsion Applications in Agriculture, Food, Health, and Biomedical Sciences. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8378-4.ch020.

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Nanoemulsions are increasingly used in the food industry for the encapsulation of lipophilic compounds such as nutraceuticals, flavors, vitamins, antioxidants, and colors. The advantages of nanoemulsion-based encapsulation include increased bioavailability, higher solubility, control release, protection from chemical degradation, and incorporation of different ingredients into food products. Food industries are interested in the preparation of natural polymer-based nanoemulsions to prepare clean label products. A variety of polymers such as soya lecithin, WPI, GA, and modified starches have be
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Mishra, Aakash, D. D. Chaudhari, H. K. Patel, and B. D. Patel. "Nutraceutical Properties of Important Weeds in India." In Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-3546-5.ch059.

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The group of plants, apart from the forest trees, agricultural, horticultural crop and medicinal plants, certain weed plants also play important role to formulate the qualitative and quantitative food and health supplements. These plants may be very specific in producing certain compound to heal the specific ailment chronically or serve as a good nutritive food supplement. There are numbers of crop species have been fortified with multi-nutrients or with the particular nutrient supplements e.g. Rice, Wheat, Maize, Sweet Potato. Instead, weeds remained underutilized and un-exploited and also tr
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Ghorbani, Mahmoud, and Ricardo Santos Aleman. "Electro-Spinning and Electro-Spraying as Innovative Approaches in Developing of a Suitable Food Vehicle for Polyphenols-Based Functional Ingredients." In Bioactive Compounds - Biosynthesis, Characterization and Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98626.

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With recent advances in medical and nutrition sciences, functional foods and nutraceuticals fortified with natural polyphenols have received a lot of attention from both health professionals and the common population in the last few years since their chemical structure allows them to exert various health effects (e.g., antioxidant, anti-inflammatory, immune, antitumor and prebiotic properties). Nonetheless, there are several hurdles to applications of polyphenols in the food system. The most critical hurdle includes polyphenols’ tendency to lose their anti-oxidative properties or bioactive fun
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Gulati, Om P., and Peter Berry Ottaway. "Botanical Nutraceuticals (Food Supplements, Fortified and Functional Foods) in the European Union with Main Focus on Nutrition and Health Claims Regulation." In Nutraceutical and Functional Food Regulations in the United States and Around the World. Elsevier, 2008. http://dx.doi.org/10.1016/b978-012373901-8.00014-7.

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Gulati, Om P., Peter Berry Ottaway, and Patrick Coppens. "Botanical Nutraceuticals, (Food Supplements, Fortified and Functional Foods) in the European Union with Main Focus on Nutrition And Health Claims Regulation." In Nutraceutical and Functional Food Regulations in the United States and Around the World. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-405870-5.00014-1.

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Gulati, Om P., Peter Berry Ottaway, Sam Jennings, Patrick Coppens, and Neelam Gulati. "Botanical nutraceuticals (food supplements and fortified and functional foods) and novel foods in the EU, with a main focus on legislative controls on safety aspects." In Nutraceutical and Functional Food Regulations in the United States and around the World. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-816467-9.00020-4.

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