Publicación: L-ARGININE-ENRICHED APPLES AND DIABETES CONTROL
Fecha
2016
Título de la revista
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Editor
NUTRITION AND HEALTH
Resumen
FUNCTIONAL FOODS ARE ALIMENTS THAT ARE THOUGHT TO HAVE PHYSIOLOGICAL BENEFITS AND/OR REDUCE THE RISK OF CHRONIC DISEASE, BEYOND THEIR BASIC NUTRITIONAL FUNCTIONS, WHICH COULD BE PRODUCED BY ADDING NEW INGREDIENTS OR MORE OF EXISTING INGREDIENTS USING FOOD ENGINEERING TECHNIQUES. IN THIS REGARD, INCREASING HEALTH CONSCIOUSNESS WORLDWIDE HAS BEEN ONE OF THE MOST STIMULATING FACTORS FOR RAPID GLOBAL GROWTH OF THE FUNCTIONAL FOOD INDUSTRY (HASLER, J AM COLL NUTR 19:499S?506S, 2000). THEN, DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS IS A GROWING RESEARCH NICHE WORLDWIDE.
