eprintid: 3866 rev_number: 7 eprint_status: archive userid: 2 dir: disk0/00/00/38/66 datestamp: 2022-10-04 23:30:11 lastmod: 2023-01-19 23:30:09 status_changed: 2022-10-04 23:30:11 type: article metadata_visibility: show creators_name: Battino, Maurizio creators_name: Belwal, Tarun creators_name: Prieto, Miguel A. creators_id: maurizio.battino@uneatlantico.es creators_id: creators_id: title: Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none note: Editorial 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 publication: Food Chemistry volume: 403 pagerange: 134181 id_number: doi:10.1016/j.foodchem.2022.134181 refereed: TRUE issn: 03088146 official_url: http://doi.org/10.1016/j.foodchem.2022.134181 access: close language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Cerrado Inglés 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. metadata Battino, Maurizio; Belwal, Tarun y Prieto, Miguel A. mail maurizio.battino@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR (2023) Valorization of food products using natural functional compounds for improving organoleptic and functional chemistry. Food Chemistry, 403. p. 134181. ISSN 03088146