Functional foods development: Trends and technologies

被引：200

作者：

Betoret, E. ^{[1
]}

Betoret, N. ^{[1
]}

Vidal, D. ^{[1
]}

Fito, P. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Food Technol, Inst Food Engn Dev, Valencia 46022, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2011年 / 22卷 / 09期

关键词：

OSMOTIC DEHYDRATION KINETICS; VACUUM IMPREGNATION; EDIBLE FILMS; GENE-EXPRESSION; MECHANICAL-PROPERTIES; COLON INFLAMMATION; PROBIOTIC STRAINS; INFANT FORMULA; BETA-CAROTENE; GOLDEN RICE;

D O I：

10.1016/j.tifs.2011.05.004

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of functional foods, from years 2000 until 2010 the techniques aimed towards personalized nutrition have grown greatly.

引用

页码：498 / 508

页数：11

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