Functional food. Product development, marketing and consumer acceptance--a review.
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Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and LegumesRecent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a reviewPotential Bioactive Compounds from Seaweed for Diabetes ManagementReview on Bifidobacterium bifidum BGN4: Functionality and Nutraceutical Applications as a Probiotic MicroorganismNutritionally enhanced food crops; progress and perspectives.Innovative analytical tools to characterize prebiotic carbohydrates of functional food interest.The therapeutic potential of medicinal foods.Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy FoodsFunctional ingredients from microalgae.Evaluation of yellow pea fibre supplementation on weight loss and the gut microbiota: a randomized controlled trial.Egg and egg-derived foods: effects on human health and use as functional foodsMolecular targets of antihypertensive peptides: understanding the mechanisms of action based on the pathophysiology of hypertensionFood-pharma convergence in medical nutrition- best of both worlds?Marine bioactives as functional food ingredients: potential to reduce the incidence of chronic diseasesNon-dairy Based Probiotics: A Healthy Treat for Intestine.Development of functional canned and pouched tuna products added inulin for commercial production.Comparison of Metabolites Variation and Antiobesity Effects of Fermented versus Nonfermented Mixtures of Cudrania tricuspidata, Lonicera caerulea, and Soybean According to Fermentation In Vitro and In Vivo.Characteristics and consumer acceptance of healthier meat and meat product formulations-a reviewDelivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat BreadSaponin-Based Nanoemulsification Improves the Antioxidant Properties of Vitamin A and E in AML-12 CellsThe Nutritional Value and Physiological Properties of Diets with Raw and Candida utilis-Fermented Lupin Seeds in Rats.Systematic review: probiotics in the management of lower gastrointestinal symptoms in clinical practice -- an evidence-based international guide.Plant Food Residues as a Source of Nutraceuticals and Functional Foods.Probiotic fermentation of plant based products: possibilities and opportunities.Optofluidic opportunities in global health, food, water and energy.Worldwide consumption of functional foods: a systematic review.Chilled milk-based desserts as emerging probiotic and prebiotic products.New perspectives on dietary-derived treatments and food safety-antinomy in a new era.Potential herbs and herbal nutraceuticals: food applications and their interactions with food components.A Review of Potential Marine-derived Hypotensive and Anti-obesity Peptides.Microencapsulation of bioactives for food applications.Methods matter: a meta-regression on the determinants of willingness-to-pay studies on biofortified foods.Development of nutraceutical formulations based on the mycelium of Pleurotus ostreatus and Agaricus bisporus.Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis.Economic evaluation of vitamin D and calcium food fortification for fracture prevention in Germany.Minimally Processed Functional Foods: Technological and Operational Pathways.Resveratrol and health from a consumer perspective: perception, attitude, and adoption of a new functional ingredient.Health-beneficial nutraceuticals-myth or reality?Sociodemographic Factors Differentiating the Consumer and the Motivations for Functional Food Consumption.Metabolite and mineral profiling of "Violetto di Niscemi" and "Spinoso di Menfi" globe artichokes by 1H-NMR and ICP-MS.
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P2860
Functional food. Product development, marketing and consumer acceptance--a review.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 04 June 2008
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Functional food. Product development, marketing and consumer acceptance--a review.
@en
Functional food. Product development, marketing and consumer acceptance--a review.
@nl
type
label
Functional food. Product development, marketing and consumer acceptance--a review.
@en
Functional food. Product development, marketing and consumer acceptance--a review.
@nl
prefLabel
Functional food. Product development, marketing and consumer acceptance--a review.
@en
Functional food. Product development, marketing and consumer acceptance--a review.
@nl
P2093
P1433
P1476
Functional food. Product development, marketing and consumer acceptance--a review.
@en
P2093
Andrea Lugasi
Beáta Kápolna
Emese Kápolna
István Siró
P304
P356
10.1016/J.APPET.2008.05.060
P577
2008-06-04T00:00:00Z