It is the position of the Academy of Nutrition and Dietetics to recognize that although all foods provide some level of physiological function, the term functional foods is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels based on significant ...

DOGAN, I. S., O. YIlDIz, E. EYDurAN and S. KOSE, 2011. A study on determination of functional food consumption habits and awareness of consumers in Turkey. Bulg. J. Agric. Sci., 17: 246-257 The survey study was to determine the status of knowledge about functional foods, the factors influencing consumer preferences in the purchase and their expectations in Turkey. A total of 389 persons, 288 me...

There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack comprehensive process for its classification. The Functional Food Center (FFC) previously proposed multi-step development food products ways by which bring them market without means classify established items. This article is advancing methodology with addition new steps. newest st...

Walnut (Juglans regia L.) is a well-known member of the Juglandaceae family and its kernel is widely consumed around the world for both unique nutritional characteristics and health-related benefits. Even though several studies investigated the composition and biological activities of different parts of the walnut tree, the internal septum of the walnut kernel is less evaluated. In the...

Noncaloric functional beverages are a key segment in the rapidly growing functional food market. Erythritol, an all-natural bulk sweetener, offers sensorial as well as functional benefits for use in such beverages. It can improve taste quality by adding body and mouthfeel, and it is capable of masking unwanted off-flavors often associated with intense sweeteners. In addition, erythritol can str...