Leafy vegetables and spicy flavoring plants, biofortified with selenium in production of functional spices

2021 ◽  
Author(s):  
V.A. Kharchenko ◽  
◽  
Z.A. Amagova ◽  
M.S. Antoshkina ◽  
A.A. Koshevarov
Keyword(s):  
Functional Food ◽  
Biochemical Parameters ◽  
Food Products ◽  
Leafy Vegetables ◽  
Selenium Accumulation

Biochemical parameters and levels of selenium accumulation in selenium biofortified and non-fortified dill, parsley, chervil, celery, A.ursinum, A.scheoprasum and A.sativum were determined. Prospects of selenium biofortified vegetables for production of functional food products are discussed.

scholarly journals EMERGING APPLICATIONS OF FERMENTED FRUIT ENZYME BEVERAGES AS NUTRACEUTICAL, FUNCTIONAL FOOD, AND DESIGNER FOOD PRODUCTS: A REVIEW

2018 ◽  
Vol 7 (2) ◽  
pp. 41-56 ◽  
Author(s):  
Ashwani Kumar ◽  
Anuradha Saini ◽  
Meenakshi . ◽  
Shiva Bhardwaj ◽  
Amit Panwar
Keyword(s):  
Functional Food ◽  
Food Products

MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

scholarly journals Experimental evaluation of amaranth food products in terms of functional food ingredients

2020 ◽  
Vol 17 ◽  
pp. 00147
Author(s):  
A.A. Stakhurlova ◽  
N. M. Derkanosova ◽  
A. V. Aristov ◽  
I. N. Ponomareva ◽  
A. A. Sutolkin
Keyword(s):  
Functional Food ◽  
Digestive System ◽  
Raw Materials ◽  
Food Products ◽  
Mature Male ◽  
Laboratory Animals ◽  
Whole Grain ◽  
Food Ingredients ◽  
Expected Effect ◽  
Histological Studies

Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat’s stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.

scholarly journals Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 69 ◽  
Author(s):  
Brigitta Plasek ◽  
Zoltán Lakner ◽  
Gyula Kasza ◽  
Ágoston Temesi
Keyword(s):  
Immune System ◽  
Cholesterol Level ◽  
Functional Food ◽  
Functional Foods ◽  
Tertiary Education ◽  
Age Groups ◽  
Binary Logistic Regression ◽  
Food Products ◽  
High Cholesterol ◽  
High Cholesterol Level

Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.

scholarly journals Functional food products in Japan: A review

2019 ◽  
Vol 8 (2) ◽  
pp. 96-101 ◽  
Author(s):  
Shun Iwatani ◽  
Naoyuki Yamamoto
Keyword(s):  
Functional Food ◽  
Food Products

scholarly journals Jujube fruit: A potential nutritious fruit for the development of functional food products

2020 ◽  
Vol 75 ◽  
pp. 104205
Author(s):  
Ahmed K. Rashwan ◽  
Naymul Karim ◽  
Mohammad Rezaul Islam Shishir ◽  
Tao Bao ◽  
Yang Lu ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Products ◽  
Jujube Fruit
Sign in / Sign up

Export Citation Format

Share Document