Academic literature on the topic 'Functional food products'
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Journal articles on the topic "Functional food products"
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 (June 1, 2012): 102–11. http://dx.doi.org/10.2174/157340112800840781.
Full textOtunola, Gloria Aderonke, and Danik Martirosyan. "Choosing Suitable Food Vehicles for Functional Food Products." Functional Foods in Health and Disease 11, no. 2 (February 16, 2021): 44. http://dx.doi.org/10.31989/ffhd.v11i2.764.
Full textChen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v0i0.817.
Full textChen, Stella, and Danik Martirosyan. "Marketing strategies for functional food products." Functional Foods in Health and Disease 11, no. 8 (August 5, 2021): 335. http://dx.doi.org/10.31989/ffhd.v11i8.817.
Full textSukhikh, Andrey, Andrey Sukhikh, Yuliya Zakharova, Yuliya Zakharova, Arseniy Yuzhalin, Arseniy Yuzhalin, Anatoliy Bykov, et al. "Criteria for standartization of probiotic components in functional food products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 457–66. http://dx.doi.org/10.21603/2308-4057-2018-2-457-466.
Full textDzhamaldinova, B. A., I. U. Ushaeva, S. A. Soltamatov, and A. E. Bersanova. "Functional products for baby food." Agrarian-And-Food Innovations 1, no. 3 (September 26, 2018): 81–85. http://dx.doi.org/10.31208/2618-7353-2018-1-3-81-85.
Full textHron, J., and T. Macák. "Control of food products’ quality." Agricultural Economics (Zemědělská ekonomika) 55, No. 5 (June 1, 2009): 221–28. http://dx.doi.org/10.17221/28/2009-agricecon.
Full textPožrl, T., K. Podgrajšek, J. Hribar, and M. Simčič. "Functional Perspective of Products from Pears cv. Pituralka." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S301—S303. http://dx.doi.org/10.17221/923-cjfs.
Full textAslanova, M. A., and O. K. Derevitskaya. "Functional food ingredients in meat products." Meat Industry Journal, no. 5 (May 20, 2020): 39–41. http://dx.doi.org/10.37861/2618-8252-2020-5-39-41.
Full textLe Viet, Ngan, Huyen Trang Luu Thi, Xuan Huong Nguyen Thi, and Trang Vu Thi. "Research for stability of food products and functional foods." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 5, no. 2 (June 30, 2022): 170–82. http://dx.doi.org/10.47866/2615-9252/vjfc.3913.
Full textDissertations / Theses on the topic "Functional food products"
Hodgins, Mary Ellen. "Innovation policy in Canada’s agri-food system : the functional food and natural health products’ segment." Thesis, City University London, 2011. http://openaccess.city.ac.uk/1121/.
Full textJindal, Anita Rani. "Studies on the production, chemical and functional properties of chhana whey products." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306795.
Full textLiu, Xiaoming. "Effect of high hydrostatic pressure on whey protein concentrate functional properties." Online access for everyone, 2004. http://www.dissertations.wsu.edu/Dissertations/Spring2004/X%5Fliu%5F050504.pdf.
Full textHammes, Janine. "Behavior of Swedes towards Milk Substitute Products." Thesis, Högskolan Väst, Avd för företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8144.
Full textAshraf, A. K. (Abdul Kareem Mohamed). "Cross-functional conflicts in new product launches in the food industry." Doctoral thesis, Oulun yliopisto, 2014. http://urn.fi/urn:isbn:9789526206455.
Full textAbstrakti Väitöstutkimuksessa tarkastellaan yrityksen toimintojen välisiä konflikteja uusien tuotteiden lanseerauksen yhteydessä. Empiirisenä kohdetoimialana tarkastellaan elintarviketeollisuutta, erityisesti nopeasti liikkuvien kulutustuotteiden kontekstissa. Tutkimuksen tarkoituksena on kehittää empiirisesti perusteltu malli toimintojen välisistä konflikteista uusien tuotteiden lanseerauksessa elintarviketeollisuudessa. Tutkimuksen teoreettinen lähestymistapa hyödyntää resurssiperustaista teoriaa. Työssä laaditun teoreettisen viitekehyksen avulla voidaan analysoida konfliktien mahdollistajia, toimintojen välisiä konflikteja ja uusien tuotteiden lanseerausta. Tutkimuksen empiirisessä osassa on toteutettu laadullinen tapaustutkimus, joka sijoittuu maantieteellisesti ja kulttuurisesti Saudi Arabiaan. Tutkimusaineisto kerättiin pääasiassa haastattelemalla valitun kohdeyrityksen edustajia sekä kahden strategisen kumppaniyrityksen edustajia sekä kahden kilpailijayrityksen edustajia. Teoreettista viitekehystä täydennettiin ja täsmennettiin empiirisen aineiston analyysin avulla. Tutkimustulokset osoittavat, että toimintojen välisiä konflikteja voidaan kategorisoida tehtävään ja suhteisiin liittyviin konflikteihin. Markkinointiresurssien rooli toimintojen välisissä konflikteissa näyttäytyi monimutkaisempana kuin olemassa oleva kirjallisuus antoi olettaa. Teoreettista mallia muokattiin empiirisen analyysin perusteella. Tutkimus tarjoaa useita teoreettisia kontribuutioita ja liikkeenjohdollisia implikaatioita liittyen toimintojen välisiin konflikteihin uusien tuotteiden lanseerauksessa
Harmse, Naómi. "South African consumers' perception of soy and soy products / Naómi Harmse." Thesis, North-West University, 2005. http://hdl.handle.net/10394/921.
Full textThesis (M. (Consumer Science))--North-West University, Potchefstroom Campus, 2005.
Tiziani, Stefano. "Physico-chemical characterization of a novel functional food tomato juice with soy /." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1139765227.
Full textChandrasekaran, Vigna Nivetha. "Development and characterisation of starch and polyphenols for functional enhancement in high value food products from lontan vegetables." Thesis, La Réunion, 2020. http://www.theses.fr/2020LARE0023.
Full textRoots and Tuber crops plays an eminent, countless and complex part in feeding the world. These crops have the potential to eradicate poverty and improve food security. Starch is the principal component of roots and tuber crops. The significance of starch as a raw material in both food and non-food industries are increasing. In present study efficiency of ultrasound assisted extraction (UAE) to increase the yield of starch and polyphenols from lontan (Canna and Cassava) crops were analysed along with its influence on the physiochemical properties of extracted compounds. Extraction parameters (Temperature, time, solid: liquid ratio) were optimized through Box Behnken response surface design (BBD). Physiochemical and functional properties of starch and polyphenols were investigated through SEM, swelling and solubility index, oil and water absorption index, Total polyphenol yield, DPPH and ORAC assay. Starch yield obtained from canna and cassava at the optimum extraction conditions (Canna: temperature 40°C, time 10 min, solid: liquid ratio 1:30 g/ml; Cassava: temperature 40°C, time 10 min, solid: liquid ratio 1:25 g/ml) were 19.81% and 16.51% respectively. Obtained starch yield was found to be significantly higher than the yield attained through conventional extraction method without any significant or adverse changes in the physicochemical and functional properties. Total polyphenol yield from canna and cassava rhizome was 1061.72 mg GAE/&100g and 7644.46 mg GAE/&100g respectively. Total polyphenol yield obtained through UAE was found to be significantly higher than conventional method. Antioxidant activity of bioactive compounds analysed through DPPH and ORAC was found to be directly proportional to the attained polyphenol yield. From the obtained results it can be observed that UAE has the efficiency to increase the yield of starch and polyphenols without altering the properties of isolated compounds
Roth, Magdalena [Verfasser], Thomas [Akademischer Betreuer] Becker, Michael [Gutachter] Rychlik, and Thomas [Gutachter] Becker. "Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products / Magdalena Roth ; Gutachter: Michael Rychlik, Thomas Becker ; Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2020. http://d-nb.info/1213025826/34.
Full textVan, Wyk de Vries Anel. "South African consumers' opinion of the potential health benefits of soy and soy products as hormone replacement therapy (HRT) / Anel Van Wyk de Vries." Thesis, North-West University, 2003. http://hdl.handle.net/10394/338.
Full textThesis (M. Consumer Science)--North-West University, Potchefstroom Campus, 2004.
Books on the topic "Functional food products"
Saarela, Maria. Functional dairy products. Boca Raton: CRC Press, 2007.
Find full textSaarela, Maria, and Tiina Mattila-Sandholm. Functional dairy products. Boca Raton, Fla: CRC Press, 2003.
Find full textAhmad, Saghir, and Nasser Abdulatif Al-Shabib, eds. Functional Food Products and Sustainable Health. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4716-4.
Full textCanada. Agriculture and Agri-Food Canada. Canada's functional food and natural health products industry. [Ottawa]: Agriculture and Agri-Food Canada, 2007.
Find full textStauffer, Clyde E. Functional additives for bakery foods. New York: Van Nostrand Reinhold, 1990.
Find full textStauffer, Clyde E. Functional additives for bakery foods. New York: Van Nostrand Reinhold, 1990.
Find full textJ, Sadler M., Saltmarsh Michael, Royal Society of Chemistry (Great Britain), British Nutrition Foundation, and Royal Society of Chemistry (Great Britain). Food Chemistry Group, eds. Functional foods: The consumer, the products and the evidence. Cambridge: Royal Society of Chemistry, 1998.
Find full textVenugopal, V. Marine products for healthcare: Functional and bioactive nutraceutical compounds from the ocean. Boca Raton: Taylor & Francis, 2009.
Find full textYildiz, Fatih. Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press/Taylor & Francis, 2010.
Find full textCorredig, Milena. Dairy-derived ingredients: Food and nutraceutical uses. Boca Raton: CRC Press, 2009.
Find full textBook chapters on the topic "Functional food products"
Ortiz, Yuridia, Eduardo García-Amézquita, Carlos H. Acosta, and David R. Sepúlveda. "Functional Dairy Products." In Global Food Security and Wellness, 67–103. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-6496-3_5.
Full textLi, Guantian, and Fan Zhu. "Functional Properties of Starch." In Starch and Starchy Food Products, 71–124. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003088929-4.
Full textZahoor, Insha, and Farhana Mehraj Allai. "Food Antioxidants: Functional Aspects and Preservation During Food Processing." In Functional Food Products and Sustainable Health, 131–53. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4716-4_9.
Full textTokuşoğlu, Özlem. "Nutritive Values, Bioactives, and Value-Added Products from Meat and Slaughterhouse By-Products." In Food By-Product Based Functional Food Powders, 71–90. Boca Raton : CRC Press, an imprint of Taylor & Francis Group, 2018. | Principle authorship, Özlem Tokuþoðlu; also has chapters with contributions by other authors.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315373607-4.
Full textBansal, Vasudha, Pankaj Preet Sandhu, and Nidhi Budhalakoti. "Development of Functional Food Products from Food Waste." In Food Bioactives, 149–68. Includes bibliographical references and index.: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429242793-7.
Full textYamamoto, Naoyuki. "Functional Food Products with Antihypertensive Effects." In Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals, 169–77. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780813811048.ch12.
Full textRodriguez-Amaya, Delia B., and Jaime Amaya-Farfan. "Nutritional and Functional Attributes of Fruit Products." In Food Engineering Series, 45–66. New York, NY: Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4939-3311-2_3.
Full textJahan, Kausar, Ovais Shafiq Qadri, and Kaiser Younis. "Dietary Fiber as a Functional Food." In Functional Food Products and Sustainable Health, 155–67. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4716-4_10.
Full textTokuşoğlu, Özlem. "Introduction to Food By-Products and Their Bioactive Roles." In Food By-Product Based Functional Food Powders, 1–8. Boca Raton : CRC Press, an imprint of Taylor & Francis Group, 2018. | Principle authorship, Özlem Tokuþoðlu; also has chapters with contributions by other authors.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315373607-1.
Full textTokuşoğlu, Özlem. "By-Products from Milk and Dairy Foods Bioactivity and Utilization." In Food By-Product Based Functional Food Powders, 117–30. Boca Raton : CRC Press, an imprint of Taylor & Francis Group, 2018. | Principle authorship, Özlem Tokuþoðlu; also has chapters with contributions by other authors.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315373607-6.
Full textConference papers on the topic "Functional food products"
Lee, Andrew, and Divek Nair. "Clean label food protection strategies: Dual functional and synergistic food preservation system with DuraShieldTM natural food protection blends." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fkjz7869.
Full textZhang, Lu, Remko M. Boom, Xiao Dong Chen, and Maarten A. I. Schutyser. "Recent developments in functional bakery products and the impact of baking on active ingredients." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7593.
Full text"Development of new functional food products based on spreads." In Chemical technology and engineering. Lviv Polytechnic National University, 2021. http://dx.doi.org/10.23939/cte2021.01.122.
Full textOdintsova, A. A. "Development of canned meat for child nutrition with functional ingredients." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-242.
Full textFedotovskaya, M. P. "Overview of the modern market of functional structured dairy products." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-254.
Full textTIMOShENKO, Elena, German YaGOVENKO, and Valentina Ruckaya. "Use of lupin flour in foods’ production." In Multifunctional adaptive feed production 27 (75). ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-27-75-169-175.
Full textCoventry, K. "Regulatory Considerations for Natural Health Product & Functional Food Commercialization in the North American Health Products Marketplace." In Abstracts of the NHPRS – The 15th Annual Meeting of the Natural Health Products Research Society of Canada (NHPRS). Georg Thieme Verlag KG, 2018. http://dx.doi.org/10.1055/s-0038-1644975.
Full textSingh, Ravinder, and Filiz Koksel. "Effects of Particle Size Distribution and Feed Moisture Content on the Techno-functional Properties of Extruded Soybean Meal." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rutc3828.
Full textCao, Yiping, and Mahesh Khot. "Food protein self-assembly towards high-performance functional materials." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oyxx3948.
Full textСкрипко, Ольга Валерьевна, and Наталья Сергеевна Бодруг. "DRIED MEAT AND VEGETABLE INGREDIENTS FOR SPECIALIZED FOOD." In Высокие технологии и инновации в науке: сборник избранных статей Международной научной конференции (Санкт-Петербург, Ноябрь 2020). Crossref, 2020. http://dx.doi.org/10.37539/vt188.2020.51.84.002.
Full textReports on the topic "Functional food products"
NELYUBINA, E., E. BOBKOVA, and I. GRIGORYANTS. STUDYING THE RANGE OF VEGETABLE OILS. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-7-14.
Full textLi, 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, April 2015. http://dx.doi.org/10.32747/2015.7594408.bard.
Full textChen, Junping, Zach Adam, and Arie Admon. The Role of FtsH11 Protease in Chloroplast Biogenesis and Maintenance at Elevated Temperatures in Model and Crop Plants. United States Department of Agriculture, May 2013. http://dx.doi.org/10.32747/2013.7699845.bard.
Full textEshed, Yuval, and Sarah Hake. Shaping plant architecture by age dependent programs: implications for food, feed and biofuel. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7597922.bard.
Full textEneroth, 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 textBrandl, Maria T., Shlomo Sela, Craig T. Parker, and Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, September 2010. http://dx.doi.org/10.32747/2010.7592642.bard.
Full textRafaeli, Ada, Wendell Roelofs, and Anat Zada Byers. Identification and gene regulation of the desaturase enzymes involved in sex-pheromone biosynthesis of pest moths infesting grain. United States Department of Agriculture, March 2008. http://dx.doi.org/10.32747/2008.7613880.bard.
Full textFromm, Hillel, Paul Michael Hasegawa, and Aaron Fait. Calcium-regulated Transcription Factors Mediating Carbon Metabolism in Response to Drought. United States Department of Agriculture, June 2013. http://dx.doi.org/10.32747/2013.7699847.bard.
Full textFluhr, Robert, and Maor Bar-Peled. Novel Lectin Controls Wound-responses in Arabidopsis. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7697123.bard.
Full textLewinsohn, Efraim, Eran Pichersky, and Shimon Gepstein. Biotechnology of Tomato Volatiles for Flavor Improvement. United States Department of Agriculture, April 2001. http://dx.doi.org/10.32747/2001.7575277.bard.
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