1. Research and analysis of functional foods in the food industry
- Author
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Chamorro Graciela, Arguello Martha, Barragan Julissa, and Jacome Carlos
- Subjects
General Earth and Planetary Sciences ,General Environmental Science - Abstract
Functional foods have a positive potential for health since they go beyond basic nutrition and promote optimal health that help reduce the risk of disease, which is why they are defined as products of physiologically active components, generally the industry food has developed impressive products which are scientifically beneficial or harmful to health, which is why the have developed a great researcho on components such as: fats,sugars and tests of acceptability in consumers to develop nutritional and safe products for the society for which there was a progress of nutritional labeling for products, in which the products “ light’’, “low in calories’’, “low in fat’’ and “low in sugar’’ arose, and in parallel those products are highlighted’’ rich in fiber.
- Published
- 2022