Functional dairy ingredients

Ana Raquel Madureira, Ana Gomes, Manuela Pintado*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The consumers at present are aware that choices on food will affect their health positively or negatively according to their composition and amount consumed. World food industry is conscious of this phenomenon, and during the last two decades it has invested all its efforts in research and development of healthier and more nutritious foods. Around the world, there are several types of products available on the markets named by the main academic and industrial research community as “functional foods”. Nevertheless, on both sides of the Atlantic Ocean, there are different perspectives on this concept. In the USA, for example, the term of functional foods is replaced by “nutraceuticals”. In general, these foods can be defi ned as “foods/ingredients that specifi cally and actively contribute (have a function) to a state of good health”.
Original languageEnglish
Title of host publicationDairy microbiology and biochemistry
Subtitle of host publicationrecent developments
PublisherCRC Press
Pages231-288
Number of pages58
ISBN (Electronic)9781482235043
ISBN (Print)9781482235029
Publication statusPublished - 1 Jan 2014

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