Functional foods development: Trends and technologies
By E. Betoret, N. Betoret, D. Vidal, P. Fito. 2011
309 citations recorded by the source corpus.
The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.
Subfields: Genetics, Molecular Biology, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/75c58c126662231fb69635adc8dd14681eeaddf9
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In Molecular Biology
Citations in the corpus
- Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering (2012, background): “Recently, food science and engineering have focused on finding naturally occurring functional compounds in raw or processed food [11, 14, 156, 169, 182].”
- Advanced computational modelling for drying processes – A review (2014, background): “CADPE should allow to tailor them to the (energy) requirements for the future drying industry, to make them cost-beneficial, which is the single most important criterion for industrial implementation [31,32], and to optimise product quality or even design new materials, such as foods with improved f”