Peut-on parler de fonctionnalité pour un aliment de formulation complexe ?

The concept of food functionality was often defined from the food ingredients; now the industrialization of food preparations leads the consumer to use complex foods. Can we then speak about functionality for such preparations? The nutritional properties were determined from ingredients believed by simple addition. On the other hand, when we are going to determine one or several functional properties, the role of the processes is to be taken into account: they can modify this food functionality.