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primary topic: Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry

Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry
type: AcademicArticle
type: Article
abstract: Functional foods have emerged as an attractive option for many consumers, given their wide-ranging and long-term benefits. The functional food market size was valued at USD 177,770 Million in 2019 and is estimated to reach USD 267,924.4 Million by 2027, registering a CAGR of 6.7% from 2021 to 2027. Various natural products/compounds exert significant functional activity, and could also added value to food products alone or in combination, provided functional activity. The use of natural compounds in preparation of functional foods is important due to its higher safety, superior organoleptic properties, and functional attributes, resulted in wider consumer acceptance. Also, the use of advanced technologies in formulation of functional foods provides a better means of utilizing natural compounds for organoleptic and functional attributes.
date: 2023-03
volume: 403
is part of: Food Chemistry
status: peerReviewed
status: published
author list: authors
type: EPrint
type: ArticleEPrint
is part of: repository
subject: Nutrition

Food Chemistry
type: Collection
issn: 03088146

Tarun Belwal
type: Person
given name: Tarun
family name: Belwal

Miguel A. Prieto
type: Person
given name: Miguel A.
family name: Prieto

Maurizio Battino
type: Person
given name: Maurizio
family name: Battino

HTML Summary of #3866 Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry
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primary topic: Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry

Nutrition
type: Concept
preferred label: Alimentación @es