background and objectives: recently, due to the interest of healthy lifestyle demand for research on novel methods of increasing the shelf-life of food products without the necessity of using preservatives has extended rapidly in the world. ability of nanoemulsions to improve global food quality has attracted great attention in food preservation. this is as a result of a number of attributes pe...

despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. however, it seems a difficult task since increasing the fiber content can have adverse effects on product...

"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a food promotes health without providing proper scientific evidence. At the same ti...

There is an old Chinese thought meaning that medicine and food are isogenic. In Japan, a national research project started to endorse the thought scientifically, with the birth of functional foods that are now known to function to reduce the risk of life-style related diseases. The science gave rise to a national policy in which some functional foods were legally approved in terms of Foods for ...

The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. For this reason, the search for food-derived bioactive peptides has increased exponentially. Over the years, many ...

Current and potential regulations of functional foods (nutraceuticals) will be discussed with emphasis on those features differentiating nutraceuticals from drugs. Current practices in nutraceutical development and limitations on their marketing and acceptance will be summarized. Comparisons between development and marketing strategies used for herbal and plant products and those used for nutra...

Nutritionally beneficial compounds naturally present in vegetable lipids will be subject of this minireview. This article will discuss lipidic compounds from less known vegetable sources and potential advantages of its incorporation into human diet as a functional ingredient.

Methods: Total of 518 respondents aged 18+, from all regions in the country participated in the study. They were sampled through three-staged national representative sampling procedures. The questionnaire comprised questions regarding the level of information about functional foods, trust in health claims, frequency of consumption and knowledge and attitudes related to those foods. Statistical ...

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 techni...