Relevant bibliographies by topics / Functional foods

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Functional foods'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Functional foods.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Functional foods"

1

AA, Dinçay. "Functional Foods: Bridging Health and Food." Food Science & Nutrition Technology 8, no. 2 (2023): 1–3. http://dx.doi.org/10.23880/fsnt-16000298.

Full text
Abstract:
The primary task of a healthy diet is to meet metabolic needs and provide enough energy and nutrients for the body to work. However, consumers who have changed their production and consumption motifs in recent years. They have begun to take preventive measures against diseases as well as seek solutions to health problems with the aim of having a healthy and quality life. Functional food consumption also emerges as one of the measures taken by today’s more conscious consumers. Various food and food ingredients are known to have beneficial effects on our health, but they have begun to focus more
APA, Harvard, Vancouver, ISO, and other styles
2

Boggia, Raffaella, Paola Zunin, and Federica Turrini. "Functional Foods and Food Supplements." Applied Sciences 10, no. 23 (2020): 8538. http://dx.doi.org/10.3390/app10238538.

Full text
Abstract:
This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for monitoring their quality. New findings on the bioavailability and the mechanism of action of food bioactive compounds will be considered. Moreover, studies on the rational design of potential new formulations, both of functional foods and of food supplements, have been taken into account.
APA, Harvard, Vancouver, ISO, and other styles
3

Cockbill, C. A. "Food Law and Functional Foods." British Food Journal 96, no. 3 (1994): 3–4. http://dx.doi.org/10.1108/00070709410060745.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

de Pinho Ferreira Guine, Raquel, and Maria Joao Reis Lima. "Some Developments Regarding Functional Food Products (Functional Foods)." Current Nutrition & Food Science 8, no. 2 (2012): 102–11. http://dx.doi.org/10.2174/157340112800840781.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Lang, Tim. "Functional foods." BMJ 334, no. 7602 (2007): 1015–16. http://dx.doi.org/10.1136/bmj.39212.592477.be.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Berhaupt-Glickstein, Amanda, and Evelyn B. Enrione. "Functional Foods." Topics in Clinical Nutrition 26, no. 4 (2011): 312–23. http://dx.doi.org/10.1097/tin.0b013e318237aa07.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

ARAI, Soichi. "Functional foods." Folia Pharmacologica Japonica 110, supplement (1997): 7–10. http://dx.doi.org/10.1254/fpj.110.supplement_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Katan, M. "Functional foods." Lancet 354, no. 9185 (1999): 794. http://dx.doi.org/10.1016/s0140-6736(99)00225-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Berry, C. "Functional foods." QJM 95, no. 9 (2002): 639–40. http://dx.doi.org/10.1093/qjmed/95.9.639.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Henry, C. J. "Functional foods." European Journal of Clinical Nutrition 64, no. 7 (2010): 657–59. http://dx.doi.org/10.1038/ejcn.2010.101.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Functional foods"

1

Somehagen, Jesper, Charlton Holmes, and Rashed Saleh. "Functional Food : A study of consumer attitudes towards functional foods in Sweden." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-25950.

Full text
Abstract:
During the last few decades the interest and demand for both healthy food and different beverages has increased the interest for healthy food and it is expected to continue increasing in the future. A strong reason for this is the desire among more and more people to live healthy and long lives. Because of this, the recent industry of functional foods has become increasingly popular as marketers aim to sell food products that can benefit a consumer’s health beyond a healthy or organic food products ability. “A functional food is, or appears similar to, a conventional food. It is part of a stan
APA, Harvard, Vancouver, ISO, and other styles
2

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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
3

Ribeiro, Ana Sofia Ferreira. "" Area Classical Chinese Dietetics Functional Vegetative Foods? "." Master's thesis, Instituto de Ciências Biomédicas Abel Salazar, 2009. http://hdl.handle.net/10216/50125.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Li, Siquan. "Pulsed electric field processing of functional foods." Connect to this title online, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054144961.

Full text
Abstract:
Thesis (Ph. D.)--Ohio State University, 2003.<br>Title from first page of PDF file. Document formatted into pages; contains xix, 207 p.; also includes graphics (some col.) Includes bibliographical references (p. 182-193). Available online via OhioLINK's ETD Center
APA, Harvard, Vancouver, ISO, and other styles
5

Ribeiro, Ana Sofia Ferreira. "" Area Classical Chinese Dietetics Functional Vegetative Foods? "." Dissertação, Instituto de Ciências Biomédicas Abel Salazar, 2009. http://hdl.handle.net/10216/50125.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Skamniotis, Christos. "Characterising and modelling fracture in functional pet foods." Thesis, Imperial College London, 2017. http://hdl.handle.net/10044/1/58252.

Full text
Abstract:
The underlying basis of this research is that food oral breakdown heavily depends on the mechanical properties of the material being masticated. So far, researchers have been measuring mechanical properties to establish sensory panels which are useful towards designing food. Although this methodology has proven industrially popular, it displays weakness in addressing complex product development and optimisation tasks. Specifically, mastication involves varying parameters across consumers, such as speed, teeth geometry, bite force, jaw motion, as well as friction. Therefore, this study consider
APA, Harvard, Vancouver, ISO, and other styles
7

Rizza, Giorgio. "Citrus Limonoids: Functional Chemicals in Agriculture and Foods." Doctoral thesis, Università di Catania, 2016. http://hdl.handle.net/10761/4026.

Full text
Abstract:
The search for limonoids started long back when scientists started looking for the factor responsible for bitterness in citrus. Studies showed that limonoids are highly oxygenated, modified terpenoids and have recently attracted attention because compounds belonging to this group have exhibited a range of biological activities like insecticidal, insect antifeedant and growth regulating activity on insects as well as antibacterial, antifungal, antimalarial, anticancer, antiviral and a number of other pharmacological activities on humans. Based on this premise this paper has focused on technol
APA, Harvard, Vancouver, ISO, and other styles
8

Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Chema, Serah Kambua. "Marketing of biotech functional foods in the U[.]S[.] /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1426052.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Hitimana, Hilina. "The association between functional foods and dental caries experience /." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=116100.

Full text
Abstract:
Objective: To investigate the association between functional foods and dental caries experience in Quebec children. Methodology: A cross-sectional analysis of the baseline wave of the QUALITY cohort was conducted and included a total of 195 children aged 8-10 years. Dietary information was collected by the use of 24--hour recalls. The adequate and inadequate intakes of specific nutrients were assessed in order to create a functional foods index. Dental caries experience was measured by DMF-S index and further categorized into presence and absence of caries. Data were collected on socio-demogra
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Functional foods"

1

Goldberg, Israel, ed. Functional Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2073-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Chadwick, Ruth, S. Henson, B. Moseley, et al. Functional Foods. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05115-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Harriet, Graham, and Key Note Publications, eds. Functional foods. 3rd ed. Key Note Ltd, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Wright-Whyte, Kelda Sutherland. Functional foods. Oxford Brookes University, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Chadwick, Ruth. Functional Foods. Springer Berlin Heidelberg, 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Ahmad Wani, Sajad, Mohamed S. Elshikh, Mona S. Al-Wahaibi, and Haroon Rashid Naik. Functional Foods. CRC Press, 2023. http://dx.doi.org/10.1201/9781003315100.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Takayuki, Shibamoto, ed. Functional foods and health. American Chemical Society, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

1952-, Watson D. H., ed. Performance functional foods. Woodhead Publishing Limited, 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

T, Johnson I., and Williamson Gary 1958-, eds. Phytochemical functional foods. Woodhead Pub., 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Goyal, Megh R., Junaid Ahmad Malik, and Anu Kumari. The Functional Foods. Apple Academic Press, 2024. http://dx.doi.org/10.1201/9781032684055.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Functional foods"

1

Clausi, Adolph S. "The Food Industry’s Role in Functional Foods." In Functional Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2073-3_22.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Schmidl, Mary K., and Theodore P. Labuza. "Medical Foods." In Functional Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2073-3_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Aggarwal, Divya, Upasana Yadav, Pallavi Singh, Bindvi Arora, and Srishti Khurana. "Probiotic Foods." In Functional Foods. CRC Press, 2023. http://dx.doi.org/10.1201/9781003315100-10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Spackman, Christy. "Functional Foods." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-6167-4_94-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Mathias, Dietger. "Functional foods." In Staying Healthy From 1 to 100. Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-49195-9_29.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Spackman, Christy. "Functional Foods." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_94.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Lorenzo, José M., Paulo E. S. Munekata, Mirian Pateiro, et al. "Functional Foods." In Nutraceuticals and Dietary Supplements. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780367821517-2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Korver, O. "Functional Foods." In ACS Symposium Series. American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0702.ch004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Webb, Geoffrey P. "Functional Foods." In Dietary Supplements and Functional Foods. John Wiley & Sons Ltd., 2013. http://dx.doi.org/10.1002/9781118788660.ch9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Spackman, Christy. "Functional Foods." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_94.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Functional foods"

1

Komprda$$, Tomáš. "JAK A ZDA FUNGUJÍ FUNKČNÍ POTRAVINY / HOW, AND IF AT ALL, PERFORM FUNCTIONAL FOODS." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0171.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Pistorio, Enrica, Gaetano Chinnici, Carla Zarba, Claudio Bellia, and Gioacchino Pappalardo. "THE REVOLUTION OF FUNCTIONAL FOOD: A MARKET ANALYSIS (THE FUNCTIONAL FOODS MARKET REVOLUTION: MARKET ANALYSIS OF FUNCTIONAL FOOD)." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.53.

Full text
Abstract:
Consumers are changing their food preferences in favor of healthier foods that have a beneficial effect on health and that embrace sustainable consumption patterns. To meet the demand of modern consumers, the food sector is undergoing a major revolution as more and more new products are appearing on the market. This trend has encouraged the food industry to develop a new category of food products, which is 'functional foods�, characterized by the presence of one or more bioactive compounds having beneficial effects on the body. Therefore, functional foods represent a technological progress off
APA, Harvard, Vancouver, ISO, and other styles
3

Gerardi, Gisela, Mónica Cavia-Saiz, Pilar Muñiz, Gloria López-Gámez, María Asunción López-Bascón, and Raquel Del Pino-García. "Effects of a Functional Product Derived from Beet Molasses Vinasse on Blood Pressure and Endothelial Function in Hypertensive Rats." In Foods 2023. MDPI, 2023. http://dx.doi.org/10.3390/foods2023-15018.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Dilucia, Flavia, Amalia Conte, and Matteo Alessandro Del Nobile. "Use of Prickly Pears in Cod Fish-Burgers as Functional Ingredients." In Foods 2021. MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11075.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

González, Roxana Elizabeth, and Verónica Carolina Soto Vargas. "Nutritional and Functional Composition of Microgreens: A Comparison of Various Species." In Foods 2024. MDPI, 2025. https://doi.org/10.3390/blsf2024040025.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

El Boukhari, Reda, and Ahmed Fatimi. "Lamiaceae Plants and Cardiovascular Health: A Patent-Driven Path to Functional Foods." In Foods 2024. MDPI, 2024. https://doi.org/10.3390/blsf2024040002.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gürel, Duygu Benzer, and Özlem Çağındı. "The Effect of Functional Foods on Mood, Cognitive Function and Well-Being." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.023.

Full text
Abstract:
The concept of food as medicine is not new. The use of foods to prevent and/or treat certain diseases can be found in ancient drawings and writings. The most famous statement came from Hippocrates, who said “Let food be thy medicine.” It is the position of the Academy of Nutrition and Dietetics to recognize that although all foods provide some level of physiological function, the term, “functional foods” is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet regularly at effective le
APA, Harvard, Vancouver, ISO, and other styles
8

Nogueira, Ana, Cristina Soares, Clara Grosso, and Maria João Ramalhosa. "Acorns as a Functional Food for Cardiovascular Disease Prevention: Chemical Characterization and Bioactivity." In Foods 2022. MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12966.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Tolentino-Barroso, Daniela Alidee, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores, et al. "Bovine Whey Hydrolysis with Pancreatin Produces a Functional Ingredient for Developing Antihypertensive Beverages." In Foods 2023. MDPI, 2023. http://dx.doi.org/10.3390/foods2023-15020.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Diez, Susana, María Clara Tarifa, Daniela Marisol Salvatori, and Lorena Franceschinis. "Functional Ingredients Based on Jerusalem Artichoke: Technological Properties, Antioxidant Activity, and Prebiotic Capacity." In Foods 2024. MDPI, 2025. https://doi.org/10.3390/blsf2024040024.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Functional foods"

1

Schwartz, Bertha, Vaclav Vetvicka, Ofer Danai, and Yitzhak Hadar. Increasing the value of mushrooms as functional foods: induction of alpha and beta glucan content via novel cultivation methods. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7600033.bard.

Full text
Abstract:
During the granting period, we performed the following projects: Firstly, we differentially measured glucan content in several pleurotus mushroom strains. Mushroom polysaccharides are edible polymers that have numerous reported biological functions; the most common effects are attributed to β-glucans. In recent years, it became apparent that the less abundant α-glucans also possess potent effects in various health conditions. In our first study, we explored several Pleurotus species for their total, β and α-glucan content. Pleurotuseryngii was found to have the highest total glucan concentrati
APA, Harvard, Vancouver, ISO, and other styles
2

Sela, Shlomo, and Michael McClelland. Desiccation Tolerance in Salmonella and its Implications. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7594389.bard.

Full text
Abstract:
Salmonella enterica is a worldwide food-borne pathogen, which regularly causes large outbreaks of food poisoning. Recent outbreaks linked to consumption of contaminated foods with low water-activity, have raised interest in understanding the factors that control fitness of this pathogen to dry environment. Consequently, the general objective of this study was to extend our knowledge on desiccation tolerance and long-term persistence of Salmonella. We discovered that dehydrated STm entered into a viable-but-nonculturable state, and that addition of chloramphenicol reduced bacterial survival. Th
APA, Harvard, Vancouver, ISO, and other styles
3

Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.

Full text
Abstract:
In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter &amp; Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, &amp; Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversit
APA, Harvard, Vancouver, ISO, and other styles
4

Yu, Wusheng, Thomas Hertel, Paul Preckel, and James Eales. Projecting World Food Demand Using Alternative Demand Systems. GTAP Working Paper, 2003. http://dx.doi.org/10.21642/gtap.wp21.

Full text
Abstract:
Computable General Equilibrium (CGE) models are increasingly being used to project world food markets in order to support forward-looking policy analysis. Such projections hinge critically on the underlying functional form for representing consumer demand. Simple functional forms can lead to unrealistic projections by failing to capture changes in income elasticities of demand. We adopt as our benchmark the recently introduced AIDADS demand system and compare it with several alternative demand systems currently in widespread use in CGE models. This comparison is conducted in the context of pro
APA, Harvard, Vancouver, ISO, and other styles
5

Lewinsohn, Efraim, Eran Pichersky, and Shimon Gepstein. Biotechnology of Tomato Volatiles for Flavor Improvement. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7575277.bard.

Full text
Abstract:
The main objectives of the research project were: 1. The manipulation, by genetic engineering techniques, of the terpenoid pathway in tomato fruit. Specifically, to test the hypothesis whether overexpression of linalool synthase in tomato fruits will result in the diversion of intermediates of the carotene biosynthetic pathway to linalool, demonstrating that linalool synthase is a key regulatory enzyme, and possibly improving tomato flavor. 2. The elucidation of the biochemical pathway leading to eugenol and methyl eugenol, and the manipulation of this pathway to determine key enzymes and to i
APA, Harvard, Vancouver, ISO, and other styles
6

อ่านเปรื่อง, ปราณี. ผลิตภัณฑ์ผักและผลไม้ท้องถิ่นที่มีหน้าที่เฉพาะของสารพรีไบโอติกส์และแอนติออกซิเดนท์ : รายงานการวิจัย. จุฬาลงกรณ์มหาวิทยาลัย, 2007. https://doi.org/10.58837/chula.res.2007.54.

Full text
Abstract:
การผลิตสารสกัดจากผักและผลไม้ท้องถิ่นเพื่อให้ได้สารที่มีหน้าที่เฉพาะด้านพรีไบโอติกส์และแอนติออกซิเดนท์ โดยใช้เทคนิคทางเอนไซม์ เพื่อเพิ่มประสิทธิภาพในการสกัดของเหลวต่างๆ รวมทั้งสารให้สี กลิ่น รส และสารออกฤทธิ์ทางชีวภาพอื่นๆ ตามแต่ละชนิดของวัตถุดิบ โดยไม่ผ่านกระบวนการแยกกากหรือใยอาหารออก ทำให้สารสกัดที่ได้ยังคงรักษาองค์ประกอบเดิม แต่มีความเข้มข้นมากขึ้น สามารถนำไปใช้ผสมในอาหารที่มีหน้าที่เฉพาะ (Functional food) เพื่อทดแทนสารสังเคราะห์ ทำให้สะดวกต่อการใช้งาน และเป็นการเพิ่มมูลค่าให้กับวัตถุดิบทางการเกษตร ซึ่งจากการวิจัยคัดเลือกผักและผลไม้ที่มีศักยภาพเพื่อพัฒนาเป็นสารปรุงแต่งสี กลิ่น รส และเนื้อสัม
APA, Harvard, Vancouver, ISO, and other styles
7

Li, Li, Joseph Burger, Nurit Katzir, Yaakov Tadmor, Ari Schaffer, and Zhangjun Fei. Characterization of the Or regulatory network in melon for carotenoid biofortification in food crops. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7594408.bard.

Full text
Abstract:
The general goals of the BARD research grant US-4423-11 are to understand how Or regulates carotenoid accumulation and to reveal novel strategies for breeding agricultural crops with enhanced β-carotene level. The original objectives are: 1) to identify the genes and proteins in the Or regulatory network in melon; 2) to genetically and molecularly characterize the candidate genes; and 3) to define genetic and functional allelic variation of these genes in a representative germplasm collection of the C. melo species. Or was found by the US group to causes provitamin A accumulation in chromoplas
APA, Harvard, Vancouver, ISO, and other styles
8

Elmann, Anat, Orly Lazarov, Joel Kashman, and Rivka Ofir. therapeutic potential of a desert plant and its active compounds for Alzheimer's Disease. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7597913.bard.

Full text
Abstract:
We chose to focus our investigations on the effect of the active forms, TTF and AcA, rather than the whole (crude) extract. 1. To establish cultivation program designed to develop lead cultivar/s (which will be selected from the different Af accessions) with the highest yield of the active compounds TTF and/or achillolide A (AcA). These cultivar/s will be the source for the purification of large amounts of the active compounds when needed in the future for functional foods/drug development. This task was completed. 2. To determine the effect of the Af extract, TTF and AcA on neuronal vulnerabi
APA, Harvard, Vancouver, ISO, and other styles
9

Kerem, Zohar, Yael Vodovotz, David Bonfil, Steven J. Schwartz, and Mark Failla. Do Saponins Present in Model Systems and Legume Bread Modulate Cholesterol Absorption in vitro and in vivo? United States Department of Agriculture, 2011. http://dx.doi.org/10.32747/2011.7592656.bard.

Full text
Abstract:
No abstract. The overall general goal of the research project was to provide evidence for the beneficial biological activity of saponins from edible legumes, and to incorporate them into bread hat will become a functional food. Its functionality is in its ability to attenuate the absorption of dietary lipids and cholesterol.
APA, Harvard, Vancouver, ISO, and other styles
10

Franco Calderón, Ángela María, Isabella Jaramillo Díaz, and Andrés Sepúlveda. Policy Brief No. 9. Urban community gardens as a strategy to promote integral agriculture in popular neighbourhoods. Universidad del Valle, 2023. http://dx.doi.org/10.25100/policy-briefs.pb.09-eng.

Full text
Abstract:
Factors such as population growth, rapid urbanisation, climate change and unequal access to wealth have increased the food crisis in the world, which was exacerbated by the COVID-19 pandemic. This crisis, which has had a greater impact on middle- and low-income countries, has highlighted the dependence of cities on food produced in rural areas of each country or even from other countries. As a contribution to the global discussion on food sovereignty, this Policy Brief focuses on demonstrating the benefits of local food production in urban community gardens to ensure access to healthy food wit
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Functional foods' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography