Группа авторов

Functional Foods


Скачать книгу

Shahbandeh, M. (2018). U.S. Functional Foods Market—Statistics & facts. Retrieved from https://doi.org/https://www.statista

      3. Vicentini, A., Liberatore, L., & Mastrocola, D. (2016). “Functional foods: Trends and development of the global market.” Italian Journal of Food Science, 28, 338–351.

      4. Küster-Boluda, I., & Vidal-Capilla, I. (2017). Consumer attitudes in the election of functional foods. Spanish Journal of Marketing-ESIC, 21, 65-79.

      5. Kraus, A. (2015). “Factors influencing the decisions to buy and consume functional food”. British Food Journal, 117(6), 1622-1636.

      6. Keys A, Anderson JT & Grande F (1965) “Serum cholesterol response to changes in the diet: IV. Particular saturated fatty acids in the diet”. Metabolism 14, 776–786.

      7. Kuester, I., & Vila, N. (2017). “Health/Nutrition food claims and low-fat food purchase: Projected personality influence in young consumers”. Journal of functional foods, 38, 66-76.

      8. Law, M. (2000). Plant sterol and stanol margarines and health. Bmj, 320(7238), 861-864.

      9. Gur, J., Mawuntu, M., & Martirosyan, D. (2018). FFC’s “Advancement of Functional Food Definition”. Functional Foods in Health and Disease, 8(7), 385-297.

      10. Martirosyan, D. M., & Singh, J. (2015). “A new definition of functional food by FFC: what makes a new definition unique?”. Functional foods in health and disease, 5(6), 209-223.

      11. Shimizu, M. (2019). “History and current status of functional food regulations in Japan. In Nutraceutical and functional food regulations in the United States and around the world” (pp. 337-344). Academic Press.

      12. Bagchi, D. (Ed.). (2019). “Nutraceutical and functional food regulations in the United States and around the world”. Academic press.

      13. Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., & Chhikara, N. (2018). “Potential non-dairy probiotic products–A healthy approach”. Food bioscience, 21, 80-89.

      15. Castro-Bravo, N., Wells, J. M., Margolles, A., & Ruas-Madiedo, P. (2018). “Interactions of surface exopolysaccharides from Bifidobacterium and Lactobacillus within the intestinal environment”. Frontiers in Microbiology, 9, 2426.

      16. Panghal, A., Virkar, K., Kumar, V., Dhull, S. B., Gat, Y., & Chhikara, N. (2017). “Development of probiotic beetroot drink”. Current Research in Nutrition and Food Science Journal, 5(3).

      17. Hasler, C. M. (2002). “Functional foods: benefits, concerns and challenges— a position paper from the American Council on Science and Health”. The Journal of Nutrition, 132(12), 3772-3781.

      18. Helkar, P. B., Sahoo, A. K., & Patil, N. J. (2016). “Review: Food industry by-products used as a functional food ingredients”. International Journal of Waste Resources, 6(3), 1-6.

      19. Kaur, S., & Das, M. (2011). “Functional foods: an overview”. Food Science and Biotechnology, 20(4), 861.

      20. García-Burgos, M., Moreno-Fernández, J., Alférez, M. J., Díaz-Castro, J., & López-Aliaga, I. (2020). “New perspectives in fermented dairy products and their health relevance”. Journal of Functional Foods, 72, 104059.

      21. Market Analysis Report by Grand View Research Market Report, 2018). Report ID: GVR-1-68038-195-5. “Functional Foods Market Size, Share & Trends Analysis”. Report By Ingredient (Carotenoids, Prebiotics & Probiotics, Fatty Acids, Dietary Fibers), By Product, By Application, And Segment Forecasts, 2019 – 2025.

      22. Panghal, A., Khatkar, B. S., & Singh, U. (2006). “Cereal proteins and their role in food industry”. Indian Food Industry, 25(5), 58.

      23. Khatkar, B. S., Panghal, A., & Singh, U. (2009). “Applications of cereal starches in food processing”. Indian Food Industry, 28(2), 37-44

      24. Chhikara, N., Abdulahi, B., Munezero, C., Kaur, R., Singh, G., & Panghal, A. (2019). “Exploring the nutritional and phytochemical potential of sorghum in food processing for food security”. Nutrition & Food Science.

      25. Sidhu, J. S., Kabir, Y., & Huffman, F. G. (2007). “Functional foods from cereal grains”. International Journal of Food Properties, 10(2), 231-244.

      26. Nardi, S., Calcagno, C., Zunin, P., DEgidio, M.G., Cecchini, C., Boggia, R. and Evangelisti, F. 2003. Nutritional Benefits of Developing Cereals for Functional Foods. Cereal Research Communications, 31(3–4): 445–452.

      27. McNabney, S. M., & Henagan, T. M. (2017). Short chain fatty acids in the colon and peripheral tissues: a focus on butyrate, colon cancer, obesity and insulin resistance. Nutrients, 9(12), 1348.

      28. Lockyer, S., & Nugent, A. P. (2017). Health effects of resistant starch. Nutrition bulletin, 42(1), 10-41.

      30. Kotecka-Majchrzak, K., Sumara, A., Fornal, E., & Montowska, M. (2020). Oilseed proteins–properties and application as a food ingredient. Trends in Food Science & Technology.

      31. Hidalgo, F. J., & Zamora, R. (2006). Peptides and proteins in edible oils: Stability, allergenicity, and new processing trends. Trends in Food Science & Technology, 17, 56–63. https://doi.org/10.1016/j.tifs.2005.10.006

      32. Li-Chan, E. C. (2015). Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Current Opinion in Food Science, 1, 28-37.

      33. Siri-Tarino, P. W., Chiu, S., Bergeron, N., & Krauss, R. M. (2015). Saturated fats versus polyunsaturated fats versus carbohydrates for cardiovascular disease prevention and treatment. Annual review of nutrition, 35, 517-543.

      34. Chatterjee, R., Dey, T.K., Ghosh, M. and Dhar, P. (2015). Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application Food and Bioproducts Processing 94: 70–81.

      35. Sun-Waterhouse, D. (2011). The development of fruit-based functional foods targeting the health and wellness market: a review. International Journal of Food Science & Technology, 46(5), 899-920.

      36. Sebastià N, Montoro A, Mañes J, Soriano JM. A preliminary study of presence of resveratrol in skins and pulps of European and Japanese plum cultivars. J Sci Food Agric. 2012;92:3091–3094. doi: 10.1002/jsfa.5759.

      37. Shrikanta A, Kumar A, Govindaswamy V. Resveratrol content and antioxidant properties of underutilized fruits. J Food Sci Technol. 2015;52(1):383–390. doi: 10.1007/s13197-013-0993-z.

      38. Gambini, J., Inglés, M., Olaso, G., Lopez-Grueso, R., Bonet-Costa, V., Gimeno-Mallench, L., ... & Borras, C. (2015). Properties of resveratrol: in vitro and in vivo studies about metabolism, bioavailability, and biological effects in animal models and humans. Oxidative medicine and cellular longevity, 2015.

      39. Sebastià, N., Montoro, A., León, Z., & Soriano, J. M. (2017). Searching trans-resveratrol in fruits and vegetables: A preliminary screening. Journal of food science and technology, 54(3), 842-845.

      40. Szkudelska, K., & Szkudelski, T. (2010). Resveratrol, obesity and diabetes. European journal of pharmacology,