Nutritional functionality of foods
نویسندگان
چکیده
منابع مشابه
Nutritional Quality of Fermented Foods
A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...
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It is well known that a balanced diet is essential in maintaining good health. Hence, the nutritional value of foods is an important aspect that should be considered especially with respect to metal intake such as iron, calcium, magnesium, potassium, sodium, selenium, manganese, copper, chromium and zinc. Iron being required for the haemoglobin; calcium for relaxing the central nervous system; ...
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way an adequate fibre intake is achieved in a variety of forms without difficulty. Fifteen years on, the fibre hypothesis has survived. In the short term, colonic function may be modified and symptoms, particularly constipation, relieved. Gastrointestinal absorption may be controlled and some metabolic disorders stabilised. Yet the long term benefits from prophylactic use of high fibre diets ar...
متن کاملNutritional improvement of plant foods by non-thermal processing.
As a result of the increasing consumer demand for minimally-processed fresh-like food products with high sensory and nutritional qualities, there is a growing interest in non-thermal processes for food processing and preservation. Key advanced technologies such as high-pressure processing, pulsed electric fields, dense gases and ultrasound are being applied to develop gentle but targeted proces...
متن کاملEmerging opportunities for monitoring the nutritional content of processed foods.
For almost a century, cardiovascular disease has been the number one cause of death in the United States, and hypertension is a leading risk factor. The relation between sodium intake and blood pressure is positive, continuous, and well established (1) as is the need to reduce population sodium intake to lower blood pressure and save lives (1, 2). Although sodium reduction efforts were first in...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 1997
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns19970091