Enrichment of jelly marmalade by calcium, with the use of milk to give the status of a functional food product

2020 ◽  
Vol 26 (6) ◽  
pp. 180-188
Author(s):  
О. Lysenko ◽  
S. Gyruch ◽  
Yu. Bondarenko ◽  
O. Bilyk
Keyword(s):  
Functional Food ◽  
Food Product ◽  
The Status

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. 

Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

LWT ◽  
2021 ◽  
Vol 147 ◽  
pp. 111586
Author(s):  
Fardin Javanmardi ◽  
Kooshan Nayebzadeh ◽  
Atoosa Saidpour ◽  
Meisam Barati ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Functional Food ◽  
Food Product ◽  
Sensory Properties ◽  
Gastric Digestion

Prebiotics and their Role in Functional Food Product Development

2022 ◽  
pp. 233-271
Author(s):  
Divyani Panwar ◽  
Parmjit Singh Panesar ◽  
Anuradha Saini
Keyword(s):  
Product Development ◽  
Functional Food ◽  
Food Product ◽  
Food Product Development

scholarly journals Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.)

2017 ◽  
Vol 7 (3) ◽  
pp. 195 ◽  
Author(s):  
Rattanamanee Chomchan ◽  
Sunisa Siripongvutikorn ◽  
Panupong Puttarak ◽  
Rungtip Rattanapon
Keyword(s):  
Oryza Sativa ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Sodium Selenite ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Food Product ◽  
Growth Characteristics ◽  
Selenium Content

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results:  Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium

scholarly journals ՁԻԹԱՊՏՂԻ ՅՈՒՂՈՎ ՀԱՐՍՏԱՑՎԱԾ ԿԱԹՆԱՇՈՌԱՅԻՆ ԱՐՏԱԴՐԱՆՔԻ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

2021 ◽  
pp. 98-103
Author(s):  
G. Zh. Hakobyan ◽  
M. G. Karakhanyan
Keyword(s):  
Milk Fat ◽  
Functional Food ◽  
Food Production ◽  
Unsaturated Fatty Acids ◽  
Food Product ◽  
Cottage Cheese ◽  
Oil Emulsion ◽  
Skimmed Milk ◽  
Safety Indices ◽  
Cheese Production

In the technology of cottage cheese production the milk fat was completely substituted by milk and vegetable oil emulsion, which had been derived from skimmed milk and olive oil with the ratio of 50:50. The organoleptic, physicochemical and safety indices of the food product have been investigated. The produced cottage cheese can be used in the technology for functional food production due to the large content of useful unsaturated fatty acids, vitamins and antioxidants.

scholarly journals Characterization of Food Product Innovation Practices with Reference to Functional Food Product Development in Singapore

2017 ◽  
Vol 5 (2) ◽  
Author(s):  
Rao Sanaullah Khan ◽  
Saw Lin Kiat ◽  
John Mark Grigor
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Functional Food ◽  
Product Innovation ◽  
Functional Foods ◽  
Food Product ◽  
New Product ◽  
Group 2 ◽  
Food Product Development ◽  
Group 1

Functional foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development (NPD) in the food industry. The development of functional foods is more complex than traditional food New Product Development (NPD), calling for a concerted effort from researchers and NPD experts to explore and understand the functional food product development (FFPD) process in more detail.  The current research in this field has reported that there is a need to evolve from a traditional NPD approach, towards an integrative and innovative approach involving cooperative networks and techniques of commercialization. However, there is little practical evidence on how much progress has been made to date.  Therefore, this research was designed to investigate the food product innovation process of food manufacturing in the Asia-Pacific region (Singapore) with reference to functional foods development. Results report on a comparative account of NPD practices between registered Singapore food companies that are doing some sort of functional food development (Group 1) and those that are not (Group 2). A significant difference (P<0.05) in the aims and mode of NPD between Group 1 and Group was observed. Further it was observed that food companies in Group 1 have significantly (P<0.05) more diverse external collaborations with broad aims to collaborate, in comparison with food companies in Group 2.  This is a positive step toward developing an external resource base, which is essential in developing functional foods. This attitude should be encouraged in future innovation polices as being critical to value-added food product innovations in Singapore.  Apart from these differences, food companies are still pursuing a traditional NPD approach (independent and closed NPD); with loose Intellectual Property protection practices irrespective of type of innovation activity. There is a need to create awareness among the stakeholders about the factors needed for developing unique and inimitable resources, and dynamic capabilities in food manufacturing. 

Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit

2014 ◽  
Vol 39 (5) ◽  
pp. 600-603
Author(s):  
Alison M. Duncan ◽  
Hilary A. Dunn ◽  
Laura M. Stratton ◽  
Meagan N. Vella
Keyword(s):  
Older Adults ◽  
Functional Food ◽  
Healthy Aging ◽  
Functional Foods ◽  
Disease Risk ◽  
Food Product ◽  
Health Claims ◽  
Omega 3 ◽  
Age Related ◽  
Demand For Health

The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to provide guidance and resource materials to assist RDs in communicating with older adults about functional foods. The toolkit provides background on functional foods, including definitions, regulations, and case studies of functional food product labels. The role of functional foods in Canada’s aging demographic is examined and the relevance to disease risk is discussed. The toolkit is appended with educational resource sheets on common functional food bioactives, including antioxidants, dietary fibre, omega-3 fatty acids, plant sterols, prebiotics, and probiotics. This publicly available toolkit can help RDs and other healthcare professionals in their interactions with older adults to maximize the value and health benefits that dietary inclusion of functional foods can offer.

scholarly journals Development of a Functional Food Product Using Guavas

2016 ◽  
Vol 07 (10) ◽  
pp. 927-937 ◽  
Author(s):  
Priyanka Patel ◽  
Kayla Ellis ◽  
Rajitha Sunkara ◽  
Loius Shackelford ◽  
Simon Ogutu ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Product
Sign in / Sign up

Export Citation Format

Share Document