Functional food and processing
Funkcionalne namirnice i termički tretman
Апстракт
Widespread interest in the possibility that selected foods might promote health has resulted in the coining of the term functional food, although agreement what is and what is not a functional food is lacking. The market for functional food is growing rapidly, estimated on 5 % of the world food market. There is no doubt that this trend will go in the future. The manufacturers have to overcome many difficulties, among them being processing. While being processed, many interactions could occur among nutrients. (browning reaction, oxidation, Maillard reaction..). The processing of food could influence the availability of nutrients ether positively or negatively.
Koncept funkcionalne hrane se razvijao sa saznanjima o gubicima nutrimenata prilikom tretmana hrane i potrebe da se vrši obogaćivanje namirnica u smislu prevencije njihovog deficita. Vremenom, funkcija pojedinih nutrimenata postaje preventivna u smislu smanjenja rizika od određenih bolesti (rak kardiovaskularne bolesti, dijabetes, hipertenzija, gojaznost..). Tržište funkcionalne hrane je u velikoj ekspanziji. Za povoljan efekat funkcionalnih namirnica odgovorne su aktivne komponente. Različiti postupci termičke obrade mogu uticati pozitivno i negativno na bioiskoristljivost aktivnih komponenti funkcionalne hrane.
Кључне речи:
Thermal processing / functional food / Termički tretman / funkcionalne hranaИзвор:
Arhiv za farmaciju, 2002, 52, 3, 377-383Издавач:
- Savez farmaceutskih udruženja Srbije, Beograd
Институција/група
PharmacyTY - CONF AU - Đorđević, Brižita AU - Miletić, Ivanka AU - Stanković, Ivan PY - 2002 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/346 AB - Widespread interest in the possibility that selected foods might promote health has resulted in the coining of the term functional food, although agreement what is and what is not a functional food is lacking. The market for functional food is growing rapidly, estimated on 5 % of the world food market. There is no doubt that this trend will go in the future. The manufacturers have to overcome many difficulties, among them being processing. While being processed, many interactions could occur among nutrients. (browning reaction, oxidation, Maillard reaction..). The processing of food could influence the availability of nutrients ether positively or negatively. AB - Koncept funkcionalne hrane se razvijao sa saznanjima o gubicima nutrimenata prilikom tretmana hrane i potrebe da se vrši obogaćivanje namirnica u smislu prevencije njihovog deficita. Vremenom, funkcija pojedinih nutrimenata postaje preventivna u smislu smanjenja rizika od određenih bolesti (rak kardiovaskularne bolesti, dijabetes, hipertenzija, gojaznost..). Tržište funkcionalne hrane je u velikoj ekspanziji. Za povoljan efekat funkcionalnih namirnica odgovorne su aktivne komponente. Različiti postupci termičke obrade mogu uticati pozitivno i negativno na bioiskoristljivost aktivnih komponenti funkcionalne hrane. PB - Savez farmaceutskih udruženja Srbije, Beograd C3 - Arhiv za farmaciju T1 - Functional food and processing T1 - Funkcionalne namirnice i termički tretman VL - 52 IS - 3 SP - 377 EP - 383 UR - https://hdl.handle.net/21.15107/rcub_farfar_346 ER -
@conference{ author = "Đorđević, Brižita and Miletić, Ivanka and Stanković, Ivan", year = "2002", abstract = "Widespread interest in the possibility that selected foods might promote health has resulted in the coining of the term functional food, although agreement what is and what is not a functional food is lacking. The market for functional food is growing rapidly, estimated on 5 % of the world food market. There is no doubt that this trend will go in the future. The manufacturers have to overcome many difficulties, among them being processing. While being processed, many interactions could occur among nutrients. (browning reaction, oxidation, Maillard reaction..). The processing of food could influence the availability of nutrients ether positively or negatively., Koncept funkcionalne hrane se razvijao sa saznanjima o gubicima nutrimenata prilikom tretmana hrane i potrebe da se vrši obogaćivanje namirnica u smislu prevencije njihovog deficita. Vremenom, funkcija pojedinih nutrimenata postaje preventivna u smislu smanjenja rizika od određenih bolesti (rak kardiovaskularne bolesti, dijabetes, hipertenzija, gojaznost..). Tržište funkcionalne hrane je u velikoj ekspanziji. Za povoljan efekat funkcionalnih namirnica odgovorne su aktivne komponente. Različiti postupci termičke obrade mogu uticati pozitivno i negativno na bioiskoristljivost aktivnih komponenti funkcionalne hrane.", publisher = "Savez farmaceutskih udruženja Srbije, Beograd", journal = "Arhiv za farmaciju", title = "Functional food and processing, Funkcionalne namirnice i termički tretman", volume = "52", number = "3", pages = "377-383", url = "https://hdl.handle.net/21.15107/rcub_farfar_346" }
Đorđević, B., Miletić, I.,& Stanković, I.. (2002). Functional food and processing. in Arhiv za farmaciju Savez farmaceutskih udruženja Srbije, Beograd., 52(3), 377-383. https://hdl.handle.net/21.15107/rcub_farfar_346
Đorđević B, Miletić I, Stanković I. Functional food and processing. in Arhiv za farmaciju. 2002;52(3):377-383. https://hdl.handle.net/21.15107/rcub_farfar_346 .
Đorđević, Brižita, Miletić, Ivanka, Stanković, Ivan, "Functional food and processing" in Arhiv za farmaciju, 52, no. 3 (2002):377-383, https://hdl.handle.net/21.15107/rcub_farfar_346 .