TY  - JOUR
VL  - 403
SN  - 03088146
UR  - http://doi.org/10.1016/j.foodchem.2022.134181
N1  - Editorial
N2  - 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.
JF  - Food Chemistry
Y1  - 2023///
AV  - none
A1  - Battino, Maurizio
A1  - Belwal, Tarun
A1  - Prieto, Miguel A.
ID  - uneatlantico3866
TI  - Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry
ER  -