کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8409235 | 1545086 | 2018 | 19 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Bioingredients: functional properties and health impacts
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Bioingredients are ingredients added in the manufacture or preparation of food and present in the final product in modified form with biological activity. Bioingredients can be obtained from marine and terrestrial sources. The importance of ingredients with bioactive substances has been well recognized in connection with health promotion, disease risk reduction and reduction in health care costs. Because of its unique functional properties, these compounds are widely used in food industries, pharmaceutical preparations, and cosmetic industries. These include protein isolates and hydrolysates, colorants, flavourants, phenols and derivatives, polysaccharides, primary and secondary metabolites. This review paper summarizes novel functional/bioingredients from marine resources, spices, peptides and proteins, fruits and vegetable wastes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Current Opinion in Food Science - Volume 19, February 2018, Pages 120-128
Journal: Current Opinion in Food Science - Volume 19, February 2018, Pages 120-128
نویسندگان
Jayapal Premkumar, Ranganathan Thottiam Vasudevan,