scholarly journals The significance and possibility of functional food production

2002 ◽  
Vol 56 (3) ◽  
pp. 113-122 ◽  
Author(s):  
Suzana Dimitrijevic-Brankovic ◽  
Josip Baras ◽  
Jaroslav Bojovic
Keyword(s):  
Human Health ◽  
New Product Development ◽  
Functional Food ◽  
Food Production ◽  
Religious Affiliation ◽  
Developed Countries ◽  
New Production ◽  
Minimal Processing ◽  
Hidden Hunger ◽  
Influence Of Food

Abundant knowledge of the significance of food quality for all human living functions as well as growing human population and the occurrence of world "hidden hunger", directed food producers toward new production processes of and new product development that must satisfy the specific needs of different categories of consumers. The differences are reflected in sex age, religious affiliation, activity, health, social status etc. "Organic", "natural, minimal processing, functional (and often called "therapeutical") food nowadays represents the key interest of nutritionists, physicians and food producers. Such food should have a beneficial influence on human health, besides satisfying the nutritive and energetic necessities, by protective, prophylactic and healing performance. This paper discusses facts about the influence of food on human health, problems of malnutrition in developing and developed countries, presents states of food production in the world and in Yugoslavia, legislation and regulations on nourishment and food production, the disadvantages of former concepts of development of this production and possible directions of future trends with a particular review on functional food production.

scholarly journals Genotoxic, carcinogenic potential of food additives and their other effects on human healthGıda katkı maddelerinin genotoksik, karsinojenik potansiyeli ve insan sağlığı üzerindeki diğer etkileri

2017 ◽  
Vol 14 (4) ◽  
pp. 3093
Author(s):  
Selen Şen ◽  
Hüseyin Aksoy ◽  
Serkan Yılmaz
Keyword(s):  
Neurodegenerative Diseases ◽  
Human Health ◽  
Health Risks ◽  
Food Production ◽  
Food Additives ◽  
Developed Countries ◽  
Food Technology ◽  
Carcinogenic Potential ◽  
Toxicological Studies ◽  
Carcinogenic Effects

The use of food additives (FAs) in food production has become an indispensable part of food technology primarily in developed countries for the last 30 years. Today, we encounter with chemical or E coded names of FAs in the ingredients written on the packages of many food products; from take-home foods to frozen products and canned goods. Some of these products, which have been increasing in terms of usage and number each passing day, have detected genotoxic and carcinogenic effects with various toxicological test systems. Besides, some of these are emerged to play role in the formation of hyperactivity, allergy, neurodegenerative diseases, obesity, diabetes, reproduction and gastrointestinal system disorders. In this review, it is aimed to give information about food additives which have been determined to have genotoxic and carcinogenic effects and reported to cause other health risks with toxicological studies. Extended English abstract is in the end of PDF (TURKISH) file. ÖzetSon 30 yıldır gelişmiş ülkeler başta olmak üzere, gıda üretiminde katkı maddelerinin kullanımı gıda teknolojisinin vazgeçilmez bir parçası olmuştur. Günümüzde, hazır gıdalardan, dondurulmuş ürünlere ve konservelere kadar tükettiğimiz birçok gıda maddesinin ambalajlarındaki içindekiler kısmında gıda katkı maddelerinin kimyasal yada E kodlu isimleri ile karşı karşıya gelmekteyiz. Kullanımları ve sayıları her geçen gün artan bu maddelerin bazılarının genotoksik ve karsinojenik etkili olduğu çeşitli toksikolojik test sistemleriyle belirlenmiştir. Ayrıca bazılarının hiperaktivite, alerji, nörodejeneratif hastalıklar, obezite, diyabet, üreme ve gastrointestinal sisteme ilişkin bozuklukların oluşumunda rol oynadığı da ortaya çıkmıştır. Bu derlemede, toksikolojik çalışmalarla genotoksik, karsinojenik etkilere sahip olduğu ve diğer sağlık risklerine yol açtığı belirlenen gıda katkı maddeleri hakkında bilgi verilmesi amaçlanmıştır.

scholarly journals El distintivo de calidad como indicador de seguridad alimenticia en carne de vacuno y cordero

2011 ◽  
Vol 1 (1) ◽  
pp. 77 ◽  
Author(s):  
Mercedes Sánchez ◽  
Ana Sanjuán ◽  
Georges Akl
Keyword(s):  
Food Safety ◽  
Willingness To Pay ◽  
Human Health ◽  
Conjoint Analysis ◽  
Developed Countries ◽  
Public Concern ◽  
The Public ◽  
Quality Label ◽  
Marginal Willingness To Pay ◽  
Influence Of Food

Consumers in developed countries are becoming increasingly aware of food safety, that is to say, the influence of food on human health. The public concern is deeper for those products, such as beef, that have suffered gravely from disease (BSE). In this paper, the factors that influence the decision of purchasing two products, fresh lamb and beef, are investigated. The linkage between quality labels and attributes of food safety is also studied. Finally, the conjoint analysis is used to discern differences in preferences between consumers of labelled meat and non-consumers and to estimate the marginal willingness to pay for the main attributes, in particular, for the quality label.

Emerging Nutrition Gaps in a World of Affluence - Micronutrient Intake and Status Globally

2011 ◽  
Vol 81 (4) ◽  
pp. 238-239 ◽  
Author(s):  
Manfred Eggersdorfer ◽  
Paul Walter
Keyword(s):  
Developing Countries ◽  
Human Health ◽  
Old Age ◽  
Molecular Basis ◽  
Health Benefit ◽  
Developed Countries ◽  
Micronutrient Deficiencies ◽  
New Science ◽  
Health And Nutrition ◽  
Micronutrient Intake

Nutrition is important for human health in all stages of life - from conception to old age. Today we know much more about the molecular basis of nutrition. Most importantly, we have learnt that micronutrients, among other factors, interact with genes, and new science is increasingly providing more tools to clarify this interrelation between health and nutrition. Sufficient intake of vitamins is essential to achieve maximum health benefit. It is well established that in developing countries, millions of people still suffer from micronutrient deficiencies. However, it is far less recognized that we face micronutrient insufficiencies also in developed countries.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

Food, Water and the Consequences of Society Not Valuing the Environment

2019 ◽  
pp. 858-878 ◽  
Author(s):  
Tony Allan
Keyword(s):  
Political Economy ◽  
Human Health ◽  
Food Production ◽  
Food System ◽  
Food Prices ◽  
The Political ◽  
Environmental Services ◽  
Accounting Systems ◽  
The Impact

The first purpose of this chapter is to highlight the impact of the food system on environmental and human health. The delivery of secure affordable food is a political imperative. Unfortunately, the food system that delivers it is environmentally blind. Food prices do not effectively reflect the value of food and often seriously mislead on the costs and impacts of food production. For example, actual food production takes place in a failed market—the value of environmental services such as water and the supporting ecosystems are not taken into account. The second purpose is to summarize and expose the political economy of the different ‘market’ modes of the food system. It is shown that there are weak players such as underrewarded and undervalued farmers who support society by producing food and stewarding our unvalued environment. The inadequacies of accounting systems are also critiqued.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

Sign in / Sign up

Export Citation Format

Share Document