[Introduction of Functional Foods--Types, Manufacturing Methods and Quality Assurance]. / Funkcionális élelmiszerek típusai, eloállítá'si módszerei és minoségbiztosításuk.
Acta Pharm Hung
; 85(3): 97-110, 2015.
Article
en Hu
| MEDLINE
| ID: mdl-26642648
Because of the beneficial effects to health functional foods are important elements of health promotion. The positive effect of the functional components should be based on scientific evidence-based. In addition to the traditional food processing technology new technologies have appeared, e.g. microencapsulation, edible coatings and orodispersible films, nano-technology, vacuum impregnation. In the present study, probiotics and the structure, the production and the impact of prebiotic functional cereals are discussed in more detail. In addition to their numerous advantages in connection with the safe application, several questions arise because of inadequate quality control measures prior to coming onto the market.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Control de Calidad
/
Alimentos Funcionales
/
Manipulación de Alimentos
/
Tecnología de Alimentos
Límite:
Humans
Idioma:
Hu
Revista:
Acta Pharm Hung
Año:
2015
Tipo del documento:
Article
Pais de publicación:
Hungria