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Research and analysis of functional foods in the food industry

Authors :
Chamorro Graciela
Arguello Martha
Barragan Julissa
Jacome Carlos
Source :
International Journal of Current Microbiology and Applied Sciences. 11:302-311
Publication Year :
2022
Publisher :
Excellent Publishers, 2022.

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.

Details

ISSN :
23197706 and 23197692
Volume :
11
Database :
OpenAIRE
Journal :
International Journal of Current Microbiology and Applied Sciences
Accession number :
edsair.doi...........3aa1f3ad60df6bbd5756b2127222d309