scholarly journals Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

2017 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Patrick Berka Njobeh ◽  
Janet Adeyinka Adebiyi ◽  
Sefater Gbashi ◽  
Judith Zanele Phoku ◽  
...  
Keyword(s):  
Functional Foods ◽  
Food Products ◽  
Developing Nations

scholarly journals Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 69 ◽  
Author(s):  
Brigitta Plasek ◽  
Zoltán Lakner ◽  
Gyula Kasza ◽  
Ágoston Temesi
Keyword(s):  
Immune System ◽  
Cholesterol Level ◽  
Functional Food ◽  
Functional Foods ◽  
Tertiary Education ◽  
Age Groups ◽  
Binary Logistic Regression ◽  
Food Products ◽  
High Cholesterol ◽  
High Cholesterol Level

Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.

scholarly journals Marketing strategies for functional food products

2021 ◽  
Vol 11 (8) ◽  
pp. 335
Author(s):  
Stella Chen ◽  
Danik Martirosyan
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Food Products ◽  
Marketing Strategies ◽  
Consumer Acceptance ◽  
Perceived Fit ◽  
Intent To Purchase ◽  
Food Center ◽  
Information Channels

Functional foods are experiencing a growing demand worldwide as consumers seek ways to take control of their health. Despite this growing demand, the lack of a standard definition for functional food for formal categorization and regulation results in many functional food products run into hurdles for consumer acceptance, as many people are not familiar with the concept, and scientific evidence that could increase legitimacy of these products is not widely available. Of the 15 steps the Functional Food Center has outlined for development of functional food products, marketing a product to educate people is closely related to consumer acceptance and is therefore an important step to study to increase success of functional food products. This review article will focus on recent studies that examine carrier/ingredient combinations, information channels, credibility, and consumer targeting and how they can impact consumer intent to purchase or accept functional foods. These studies build off hypotheses tested in pre-existing studies or bring in novel determinants to consider. Finally, advice on marketing based on the results in the included papers and from an industry expert will be discussed.Keywords: Functional Food Marketing, Carrier/Ingredient Combinations, Perceived Fit, Information Channels, Credibility, Consumer Targeting, Advertising, Consumer Acceptance, Purchase Intent

scholarly journals Functional Foods and Human Health: An Overview

2021 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Waseem Khalid ◽  
Rabia Shabir Ahmad ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Functional Role ◽  
Functional Foods ◽  
Food Products ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Ingredients ◽  
Functional Components ◽  
Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

Pine Bark Phenolic Extracts, Current Uses, and Potential Food Applications: A Review

2020 ◽  
Vol 26 (16) ◽  
pp. 1866-1879 ◽  
Author(s):  
Wafa Dridi ◽  
Nicolas Bordenave
Keyword(s):  
Health Effects ◽  
Pinus Pinaster ◽  
Functional Foods ◽  
Nutritional Supplements ◽  
Food Products ◽  
Pine Bark ◽  
Food Applications ◽  
Method Of Extraction ◽  
Potential Food ◽  
Phenolic Extracts

Purpose: To summarize the main findings from research on food uses of Pine Bark Phenolic Extracts (PBPE), their origin, methods of extraction, composition, health effects, and incorporation into food products. Methods: A narrative review of all the relevant papers known to the authors was conducted. Results: PBPE are mainly extracted from the bark Pinus pinaster. They are generally rich in procyanidins and their effects on health in the form of nutritional supplements include effect on some forms of cancer, on diabetes, on eye and skin health. Their method of extraction influences greatly their composition and yield, and commercially suitable methods are still to be developed. Incorporation into food products raises challenges related to bioavailability and subsequent bioactivity and sensory properties of the final products. Conclusion: PBPE represent an opportunity for the development of functional foods with phenolic-rich bioactive compounds.

Some Developments Regarding Functional Food Products (Functional Foods)

2012 ◽  
Vol 8 (2) ◽  
pp. 102-111 ◽  
Author(s):  
Raquel de Pinho Ferreira Guine ◽  
Maria Joao Reis Lima
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Food Products

Nanostructured vitamin E: its properties and application in functional foods

2021 ◽  
pp. 372 (400)-386 (407)
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Vitamin E ◽  
Functional Food ◽  
Functional Foods ◽  
Food Products ◽  
Self Organization ◽  
English Version

The paper presents the properties of nanostructured vitamin E (self-organization and the size of nanocapsules are determined using the NTA method) and its use in functional food products. English version of the article is available on pp. 400-407 at URL: https://panor.ru/articles/nanostructured-vitamin-e-its-properties-and-application-in-functional-foods/66135.html

Non-dairy probiotic food products: An emerging group of functional foods

2018 ◽  
Vol 59 (16) ◽  
pp. 2626-2641 ◽  
Author(s):  
Min Min ◽  
Craig R. Bunt ◽  
Susan L. Mason ◽  
Malik A. Hussain
Keyword(s):  
Functional Foods ◽  
Food Products ◽  
Probiotic Food

scholarly journals Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 30 ◽  
Author(s):  
Maria Aspri ◽  
Photis Papademas ◽  
Dimitrios Tsaltas
Keyword(s):  
Dairy Products ◽  
Functional Foods ◽  
Food Products ◽  
Cholesterol Content ◽  
Probiotic Bacteria ◽  
High Fat ◽  
Dairy Food ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Probiotic Delivery

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

scholarly journals Challenges and opportunities for promoting functional foods in e-commerce

2020 ◽  
Vol 164 ◽  
pp. 09012
Author(s):  
Liudmila Nilova ◽  
Svetlana Malyutenkova
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Food Products ◽  
Additional Restriction ◽  
Additional Information ◽  
Online Purchases ◽  
Lack Of Information ◽  
Challenges And Opportunities ◽  
Online Stores ◽  
Fresh Products

In order to promote functional foods, the consumer should be informed about the health benefits that can be done through e-commerce. A survey of consumers living in St. Petersburg showed that only 18% of respondents carry out the order of food products via the Internet with the immediate prospect of increasing their number by 19%. An analysis of the websites of online stores, the assortment of food products on the example of bread and bakery products and the terms for their delivery and return revealed the main reasons for restricting online purchases of food products: the absence of significant differences in the assortment between online stores and retail outlets; lack of confidence in the delivery of quality and fresh products; the difficulty of returning products. An additional restriction on the purchase of functional foods is the lack of information about their health benefits, both on the websites of online stores and in the labelling. It is proposed to clearly position functional products on the websites of online stores in the bread and bakery segment, providing them with additional information resources about health benefits; create an additional service “Baking to order” with special delivery terms.

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