Current status and issues of functional food ingredients

Nutraceutical and functional food ingredients for food and pharmaceutical applications.

Food-derived bioactive peptides represent a source of health enhancing components that may be incorporated in functional foods and in pharmaceutical preparations. These peptides are potential modulators of various regulatory processes in the body. Milk proteins are precursors of many different biologically active peptides, e.g. peptides having opioid, hypotensive (angiotensin-converting enzymei...

Functional Foods in Asia Current Status and Issues

Health-Promoting Food Ingredients and Functional Food Processing

One of the greatest challenges food research is facing in this century lies in maintaining sustainable food production and at the same time delivering high quality food products with an added functionality to prevent life-style related diseases such as, cancer, obesity, diabetes, heart disease, stroke. Functional foods that contain bioactive components may provide desirable health benefits beyo...

Functional Properties of Soybean Food Ingredients in Food Systems

The food system is the transformation of raw materials into healthy food products within biophysical and socio-cultural contexts which results in production, processing, distribution, preparation and consumption of food. Food systems include components of food availability, access and utilization which underpin food security (Gregory et al., 2005). The expanding world population has resulted to...

Inulin-type fructans: functional food ingredients.

A food (ingredient) is regarded as functional if it is satisfactorily demonstrated to affect beneficially 1 or more target functions in the body beyond adequate nutritional effects. The term inulin-type fructans covers all beta(2<--1) linear fructans including native inulin (DP 2-60, DP(av) = 12), oligofructose (DP 2-8, DP(av) = 4), and inulin HP (DP 10-60, DP(av) = 25) as well as Synergy 1, a ...