| Popis: |
The chapter deals with food science and nutrition, reviewing the latest trends in functional food. Also an attempt is made to provide a clear definition on what constitute a functional food, and the nutriments that have some potentially positive effects on health beyond basic diet, in order to increase the evidence of the beneficial effects of its consumption. In addition, the chapter offers scientific and technological developments that have the potential to modify traditional foods and develop new food sources to meet the industrial requirements and the consumer expectations. It also focuses on the multiple interrelated discipline approaches to examine the health-benefit properties of functional beverages. Thus, the chapter reviews the tendencies on this subject in order to elucidate the potentialities and limitations of these technology providing the reader with a better understanding of the use of these techniques in the beverage industry. |
