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Dissertations / Theses on the topic 'Functional foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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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.

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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

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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.

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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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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.

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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.

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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

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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.

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6

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

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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

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7

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

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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

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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.

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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.

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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.

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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

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Froufe, Hugo J. C. "Valorisation of wild mushrooms as functional foods: chemoinformatic studies." Master's thesis, Instituto Politécnico de Bragança, Escola Superior Agrária, 2009. http://hdl.handle.net/10198/5945.

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As interacções intermoleculares desempenham um papel essencial nos diversos processos biológicos, sendo fundamental a compreensão destas interacções nos Sectores das Indústrias Farmacêuticas e de Alimentos Funcionais. Os cogumelos representam uma fonte ilimitada de compostos com propriedades antitumorais e imunoestimulantes, e o seu consumo foi já relacionado com a redução do risco de cancro da mama. No presente trabalho, foram desenvolvidos dois estudos in silico com o intuito de melhor compreender quais os mecanismos moleculares responsáveis por diferentes propriedades bioactivas dos cogumel

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12

Walsh, Helen. "Functional properties of whey protein and its application in nanocomposite materials and functional foods." ScholarWorks @ UVM, 2014. http://scholarworks.uvm.edu/graddis/496.

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Whey is a byproduct of cheese making; whey proteins are globular proteins which can be modified and polymerized to add functional benefits, these benefits can be both nutritional and structural in foods. Modified proteins can be used in non-foods, being of particular interest in polymer films and coatings. Food packaging materials, including plastics, can linings, interior coatings of paper containers, and beverage cap sealing materials, are generally made of synthetic petroleum based compounds. These synthetic materials may pose a potential human health risk due to presence of certain chemica

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13

Finch, Gretel M. "Investigation of the acute effects of macronutrients and other food attributes on human appetite, mood and cognitive performance." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270919.

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14

BOVE, PASQUALE. "Host-probiotic interaction: in viltro analyses." Doctoral thesis, Foggia, 2012. http://hdl.handle.net/11369/327484.

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ABSTRACT Functional foods can positively influence functions of the body, by improving the health or reducing the risk of disease. Some functional foods contain ‘probiotics’, defined as ‘live microorganisms which when administered in adequate amounts confer a health benefit on the host’. The development and use of in vitro and in vivo protocols to assess the probiotic efficacy of microorganisms are highly encouraged by FAO and WHO. In this thesis, the probiotic potential of the lactic acid bacterium Lactobacillus plantarum, wild type and derivative mutant strains, was investigated. The di

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Rodrigues, Dina Maria Ferreira. "Functional foods with innovative ingredients from seaweeds and mushrooms sources." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17075.

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Doutoramento em Química<br>Recursos naturais, como algas e cogumelos podem ser usados para a obtenção de novos produtos, oferecendo uma forma alternativa e sustentável de originar novos alimentos ou ingredientes funcionais com propriedades biológicas que podem ajudar a desenvolver novas estratégias baseadas na saúde preventiva. A principal força motriz desta tese foi encontrar em algas e cogumelos, extratos com compostos bioativos naturais que possam ser usados no desenvolvimento de novos alimentos funcionais. Com este objectivo, foi efectuada uma abordagem integrada e vários passos foram segu

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16

BALDI, ILEANA. "On the proof of efficacy of functional foods: design considerations." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2011. http://hdl.handle.net/10281/23555.

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The ultimate objective of functional food science is to formulate hypotheses to be tested in human intervention studies that aim to show that the relevant intake of specified food components is associated with improvement in one or more target functions, either directly, or in terms of a valid marker of an improved state of health and well-being and/or a reduced risk of a disease. Functional food research encompasses several types of study designs, including observational studies and randomised clinical trials (RCTs). A sound scientific evidence from such studies is required to substantiate

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17

Landström, Eva. "To Choose or not to Choose Functional Foods, that is the Question : Swedish Consumers’ and Health-care Professionals’ Attitudes to and Use of Functional Foods." Doctoral thesis, Uppsala universitet, Institutionen för folkhälso- och vårdvetenskap, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-9350.

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The aim of this thesis is to investigate attitudes to functional foods (here defined as foods with health claims) among Swedish consumers and health-care professionals. The aim is also to survey demographics and health interests associated with the consumption of functional foods among Swedish consumers. Finally, the aim is to investigate health-care professionals’ knowledge of and willingness to recommend functional foods to patients. Examples of functional foods used in the studies are probiotic fruit-drinks, probiotic milk-products, cholesterol-lowering spreads and fibre-rich bread with ome

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18

Perricone, Nicholas Chung Yu-ching. "The wrinkel [i.e. wrinkle] cure /." Monterey, Calif. : Monterey Institute of International Studies, 2002. http://library.miis.edu/thesis/TI03%5F1.pdf.

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19

Berhaupt, Amanda. "The Perceptions, Attitudes and Practices of Registered Dietitians Regarding Functional Foods." FIU Digital Commons, 2010. http://digitalcommons.fiu.edu/etd/156.

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The term “functional food” (FF) has a variety of definitions resulting in term ambiguity. It is unclear Registered Dietitians’ (RDs) understanding and practices about FF. A descriptive, cross-sectional study investigated RDs’ perceptions, attitudes and practices regarding FF. A national random sample (n=1800) of RDs was mailed a FF questionnaire, 385 (22%) responded. Given five definitions from food-nutrition authorities, the majority of RDs did not agree on a definition, although three-fourths (n=292, 75.8%) perceived fortified foods as FF. Registered Dietitians agreed FF could improve health

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Wilkinson, Susan B. T. "Identifying and modelling psychological predictors of intention to consume functional foods." Thesis, University of East Anglia, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426339.

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What people eat influences their susceptibility to disease, yet many consumers within the Western World are consuming inappropriate diets. One approach to facilitating the consumption of a healthy diet has been the development of so-called "Functional Foods" (foods that provide a health benefit beyond the traditional nutrients they contain). The ultimate aim of the thesis was to model current psychological predictors of intention to consume functional foods. A mixed method approach was utilised. Qualitative (one-to-one interviews) and quantitative (questionnaire) exploratory studies were used

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21

Kwak, No-Seong. "Regulation on functional foods : the development of appropriate international control strategies." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269763.

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RICCIO, LORELLA. "Management accounting practices in the emerging functional foods industry: empirical evidence." Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/361980.

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Lo scopo della ricerca è quello di esplorare sistemi di controllo di gestione per il monitoraggio del nuovo processo di sviluppo del prodotto nell'industria alimentare e delle bevande, con particolare attenzione ai prodotti alimentari innovativi orientati alla salute, denominati “alimenti funzionali” (AF). La produzione di alimenti funzionali, considerata come industria ad alta tecnologia, risulta completamente diversa da essa, perché è esposta a una legislazione specifica e dinamica, i nuovi ingredienti rappresentano un’innovazione di prodotto discontinua in quanto comporta incertezze

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23

Jiang, X. R. "IMPACT OF FUNCTIONAL FOODS ON GUT HEALTH OF POST-WEANING PIGLETS." Doctoral thesis, Università degli Studi di Milano, 2013. http://hdl.handle.net/2434/217470.

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Post-weaning is the most crucial period in pig management. Associated with weaning are marked changes to the histology and biochemistry of the gut which cause decreased digestive and absorptive capacity and contribute to post-weaning diarrhoea. In last years, the interest in developing management and feeding strategies to stimulate gut development and health in newly-weaned pigs was increasing. In order to increase general health in post-weaning piglets and be alternative to in-feeding antibiotic, three trials were created in this thesis to determine the utilizations of some functional foods

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24

Sneed, Wanda A. "Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer." Thesis, University of North Texas, 2003. https://digital.library.unt.edu/ark:/67531/metadc4387/.

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This dissertation refines knowledge synthesis from publicly accessible databases, based on the model of D.R. Swanson. Knowledge synthesis endeavors bring together two or more non-interactive literatures to create combinatorial research data on a specific topic. In this endeavor the biomedical literature was searched on the anti-neoplastic agent nordihydroguaiaretic acid (NDGA) for its potential role as a functional food in the chemoprevention of breast cancer. Bibliometric cocitation was utilized to identify complementary but non-interactive literatures in the disciplines of biomedicine and di

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25

Nsofor, Obianuju Nwamaka. "Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits." Diss., Connect to online resource - MSU authorized users, 2008.

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26

Bai, Shan 1976. "Biosynthesis of medium-long-medium type structured lipids using tricaprylin and trilinolenin as substrates." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=111598.

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Using tricaprylin (TC) and trilinolenin (TLN) as substrates, biosynthesis of medium-long-medium (MLM) type structured lipids (SLs), by Lipozyme IM from Rhizomucor meihei and Novozym 435 from Candida antarctica , was investigated to determine their capacity as biocatalysts for the biosynthesis of SLs. At 30°C, Lipozyme IM showed higher bioconversion yield (24.7%) and initial enzyme activity (6.3 mumol CLnC/g enzyme/min) as compared to that of 24.0% and 1.6 mumol CLnC/g enzyme/min, respectively, for the Novozym 435 at 50°C. As a result, Lipozyme IM was subsequently used for further inves

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Patel, Hemant. "Processing and functional aspects in the development of cereal-based probiotic foods." Thesis, University of Manchester, 2004. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488157.

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28

PAPILLO, VALENTINA AZZURRA. "Formulation and characterization of spray-dried polyphenol-rich ingredients for functional foods." Doctoral thesis, Università del Piemonte Orientale, 2018. http://hdl.handle.net/11579/97189.

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GIL, KATARZYNA ANGELIKA. "Preparation of functional foods from selected plant materials and their by-products." Doctoral thesis, Università degli Studi di Cagliari, 2020. http://hdl.handle.net/11584/284384.

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The aim of this project was to prepare innovative functional foods with potential health-promoting components from selected plant materials and their by-products. For this purpose, Arbutus unedo L. fruits, Myrtus communis L. purple and white berries, Acca sellowiana (O. Berg) flowers, Crocus sativus L. flower juice, Malus domestica L. Borkh. var. Shampion fruits and Diospyros kaki L. var. Rojo Brillante fruits were used to prepare juices and smoothies (thick beverages made mainly from pureed raw fruit). The final products (smoothies and juices) were created from 3 different bases: B1 - apple j

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Riddle, Ryan T. "Maximizing sulforaphane delivery and sensory acceptability of a novel soy-tomato-broccoli sprout beverage." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323373292.

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Schomburg, Bettina. "Rechtsrahmen funktioneller Lebensmittel - ordnungsrechtliche Aspekte und rechtspolitische Empfehlungen /." Köln ; München : Heymann, 2008. http://d-nb.info/990606155/04.

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Manderson, Kirstie S. "Functional foods directed towards the elderly with focus on inhibition of 'Clostridium difficile'." Thesis, University of Reading, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428295.

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33

Luther, Marla West. "Promoting the production and consumption of wheat-based functional foods rich in antioxidants." College Park, Md.: University of Maryland, 2008. http://hdl.handle.net/1903/8813.

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Thesis (Ph. D.) -- University of Maryland, College Park, 2008.<br>Thesis research directed by: Dept. of Nutrition and Food Science. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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Teratanavat, Ratapol. "Essays on consumer purchase decisions and health and nutrition information on functional foods." Connect to this title online, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1102736176.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xv, 188 p.; also includes graphics (some col.) Includes bibliographical references (p. 154-169).

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35

Riciputi, Ylenia <1983&gt. "Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2011. http://amsdottorato.unibo.it/3555/1/Riciputi_Ylenia_Tesi.pdf.

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Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality

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Riciputi, Ylenia <1983&gt. "Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2011. http://amsdottorato.unibo.it/3555/.

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Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality

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Yildiz, Sibel. "Production Of Sweetening Syrups With Functional Properties." Phd thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/12607908/index.pdf.

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Extraction of fructo-oligosaccharide syrups from grated jerusalem artichoke (JA) tubers was studied by water at 20-60&deg<br>C by determining the yield, degree of polymerization (DP), product profile (DP of up to 6) and prebiotic effect using Lactobacillus plantarum on samples harvested between October and April, stored for 0-20 days. The optimum solvent to solid ratio was 4, the duration of shaking water bath extraction was 40 min and yield based on JA were 12-17%. Temperature was found to improve yield and functionality, and citric acid, at 26 mM, improved the color and darkness by 70 and 80

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Sala, Argüello Esther. "In silico methodologies for the design of functional foods that can prevent cardiovascular diseases." Doctoral thesis, Universitat Rovira i Virgili, 2011. http://hdl.handle.net/10803/33626.

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La indústria alimentària incorpora als aliments extractes d’origen natural rics en molècules bioactives amb la finalitat de convertir-los en aliments funcionals, és a dir, que tinguin propietats beneficioses per a la salut més enllà del seu valor nutricional. Un dels principals reptes és millorar l'eficiència en la selecció de nous compostos bioactius per accelerar el desenvolupament de nous aliments funcionals. Les tècniques computacionals, com ara el cribratge virtual, poden exercir un paper essencial en la fase inicial del descobriment de noves substàncies bioactives. Durant la tesi s’han d

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Lane, Katie Elizabeth. "The oxidation, bioavailability and integration of vegetarian omega-3 oil nanoemulsions in functional foods." Thesis, Manchester Metropolitan University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.593640.

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Background: Long chain omega-3 (n-3) polyunsaturated fatty acids (LC3PUFA) offer numerous health benefits throughout the life cycle, including improved cognititve and cardiovascular function. Currently, UK. intakes fall short of dietary guidelines. especially amongst vegetarians. Nanoemulsions are novel systems with small droplet sizes ti at can be used to enrich functional foods with LC3PUF A offering a vehicle to increase habitual intakes and bioavailability. Previous combinations of LC3PUFA and water I based emulsions have however been found to create problems with consumer acceptability an

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TURRINI, FEDERICA. "Foods and agro-food wastes valorization by eco-compatible innovative techniques and formulation of new enriched and/or functional products." Doctoral thesis, Università degli studi di Genova, 2018. http://hdl.handle.net/11567/929592.

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Durante il mio dottorato di ricerca ho lavorato su diversi progetti sotto la supervisione della Prof.ssa Paola Zunin e della Prof.ssa Raffaella Boggia. Il principale obiettivo del mio lavoro è stata la valorizzazione di alcuni alimenti e scarti agro-alimentari nell’ottica della formulazione di nuovi prodotti arricchiti e o funzionali, sia in ambito alimentare che cosmetico. In particolare, le linee di ricerca che ho seguito hanno avuto come oggetto diverse matrici alimentari, tra cui: • Le olive come substrato per la realizzazione di un alimento arricchito; • Il melograno ed in partic

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Pino, Alessandra. "Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications." Doctoral thesis, Università di Catania, 2016. http://hdl.handle.net/10761/4004.

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The research described in this thesis aims to study the versatility of probiotic strains belonging to the Lactobacillus rhamnosus species in order to make renewed probiotic foods and to formulate clinical strategy to restore homeostasis condition in different human ecosystems. To these ends L. rhamnosus H25 strains, belonged to the D3A collection and previously isolated from Pecorino Crotonese cheese, was studied in order to evaluate functional foods feasibility. In addition, to study the usefulness of probiotic administration in human, the ability of L. rhamnosus GG strain to restore vaginal

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Cleary, Louise Jane. "The potential use of (1→3, 1→4)-β-D-glucan from barley as a functional food ingredient for cereal foods". Thesis, University of Plymouth, 2006. http://hdl.handle.net/10026.1/2525.

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The health related importance of dietary fibre as part of a balanced diet is well known. More recently, soluble fibres, such as (1→3, 1→4)-β-D-glucan (β-glucan), have been shown to influence glycaemic, insulin and cholesterol responses to foods. Barley is a rich source of β-glucan; however, consumption of products containing barley grain or flour is often limited by their negative organoleptic quality. A potential solution lies in the use of barley as an extraction source for β-glucan fractions. One problem with regards to this is the lack of clarity on the use of barley β-glucan fractions in

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Durá, de Miguel Ángela. "EFFECT OF ENZYMATIC TREATMENTS ON CARBOHYDRATE MATRICES TOWARDS HEALTHY GLUTEN FREE FOODS APPLICATION." Doctoral thesis, Universitat Politècnica de València, 2017. http://hdl.handle.net/10251/79509.

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Starch is the major energy reserve in plants, extensively present in many food and non-food applications, and is one of the most abundant carbohydrates in human diet. In addition to starch native form currently used as a raw material for industrial applications, modified starches have become very attractive to develop numerous products that have greatly expanded starch use and utility. Enzymatic modifications are carried out to enhance starch functionality with the aim of overcoming technological constraints and to improve final product quality. Above all starches, corn starch is widely produc

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VERDENELLI, Maria Cristina. "Assessment of novel probiotic Lactobacillus strains from human faeces for the production of functional foods." Doctoral thesis, Università degli Studi di Camerino, 2007. http://hdl.handle.net/11581/401909.

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Myers, Meredith R. Myers. "Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1531490769497695.

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Corti, Daiane. "Avaliação de técnicas de microencapsulação de lactobacillus acidophilus empregando proteínas do leite acompanhada de maltodextrina como agentes encapsulantes." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1138.

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A dissertação é composta por 5 artigos<br>Consumidores modernos estão cada vez mais preocupados com a saúde e almejam o consumo de alimentos saudáveis ou capazes de prevenir doenças. Neste contexto, destacam-se os alimentos funcionais, que além de fornecerem a nutrição básica, possuem potencial para promover a saúde através de mecanismos não previstos pela nutrição convencional. Surgem então, os probióticos que podem ser definidos como micro-organismos vivos, que administrados em quantidade adequada, conferem benefícios à saúde do hospedeiro. Porém, devido à instabilidade dos mesmos, a prática

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47

Liu, Jingchen. "The Effect of Safflower oil-Containing Soy Snack Pretzels on Abdominal Obesity and Dietary Patterns in Overweight Postmenopausal Women with Metabolic Syndrome." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1429190003.

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Moura, Elizangela Maria de. "Alimentos funcionais como estratégia de inovação na indústria de alimentos processados : o caso da Nestlé /." Araraquara, 2016. http://hdl.handle.net/11449/153920.

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Orientador: Rogerio Gomes<br>Banca: Silvia Angélica Domingues de Carvalho<br>Banca: Sebastião Neto Ribeiro Guedes<br>Resumo: A inovação vem sendo inserida em diversos setores como fator fundamental para reposicionar empresas e países. O presente trabalho propõe um estudo analítico sobre o desenvolvimento de inovação e diferenciação de produto por parte da empresa suíça Nestlé, líder em estrutura e faturamento no mercado mundial da Indústria de Alimentos Processados (IAP), que vem investido desde 2000 no segmento de alimentos funcionais e desde 2011 vem se diversificando em direção a indústria

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Patch, Craig Stewart. "An analysis of the potential role of functional foods in the primary prevention of coronary heart disease." Access electronically, 2005. http://www.library.uow.edu.au/adt-NWU/public/adt-NWU20050914.155815/index.html.

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Emin, Azad [Verfasser]. "Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods / Azad Emin." München : Verlag Dr. Hut, 2013. http://d-nb.info/1042307571/34.

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