Читать книгу Functional Foods - Группа авторов - Страница 25

References

Оглавление

1. Siro, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). “Functional food. Product development, marketing and consumer acceptance—A review”. Appetite, 51(3), 456-467.

2. Shahbandeh, M. (2018). U.S. Functional Foods Market—Statistics & facts. Retrieved from https://doi.org/https://www.statista

3. Vicentini, A., Liberatore, L., & Mastrocola, D. (2016). “Functional foods: Trends and development of the global market.” Italian Journal of Food Science, 28, 338–351.

4. Küster-Boluda, I., & Vidal-Capilla, I. (2017). Consumer attitudes in the election of functional foods. Spanish Journal of Marketing-ESIC, 21, 65-79.

5. Kraus, A. (2015). “Factors influencing the decisions to buy and consume functional food”. British Food Journal, 117(6), 1622-1636.

6. Keys A, Anderson JT & Grande F (1965) “Serum cholesterol response to changes in the diet: IV. Particular saturated fatty acids in the diet”. Metabolism 14, 776–786.

7. Kuester, I., & Vila, N. (2017). “Health/Nutrition food claims and low-fat food purchase: Projected personality influence in young consumers”. Journal of functional foods, 38, 66-76.

8. Law, M. (2000). Plant sterol and stanol margarines and health. Bmj, 320(7238), 861-864.

9. Gur, J., Mawuntu, M., & Martirosyan, D. (2018). FFC’s “Advancement of Functional Food Definition”. Functional Foods in Health and Disease, 8(7), 385-297.

10. Martirosyan, D. M., & Singh, J. (2015). “A new definition of functional food by FFC: what makes a new definition unique?”. Functional foods in health and disease, 5(6), 209-223.

11. Shimizu, M. (2019). “History and current status of functional food regulations in Japan. In Nutraceutical and functional food regulations in the United States and around the world” (pp. 337-344). Academic Press.

12. Bagchi, D. (Ed.). (2019). “Nutraceutical and functional food regulations in the United States and around the world”. Academic press.

13. Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., & Chhikara, N. (2018). “Potential non-dairy probiotic products–A healthy approach”. Food bioscience, 21, 80-89.

14. Syngai, G. G., Gopi, R., Bharali, R., Dey, S., Lakshmanan, G. A., & Ahmed, G. (2016). “Probiotics-the versatile functional food ingredients”. Journal of food science and technology, 53(2), 921-933.

15. Castro-Bravo, N., Wells, J. M., Margolles, A., & Ruas-Madiedo, P. (2018). “Interactions of surface exopolysaccharides from Bifidobacterium and Lactobacillus within the intestinal environment”. Frontiers in Microbiology, 9, 2426.

16. Panghal, A., Virkar, K., Kumar, V., Dhull, S. B., Gat, Y., & Chhikara, N. (2017). “Development of probiotic beetroot drink”. Current Research in Nutrition and Food Science Journal, 5(3).

17. Hasler, C. M. (2002). “Functional foods: benefits, concerns and challenges— a position paper from the American Council on Science and Health”. The Journal of Nutrition, 132(12), 3772-3781.

18. Helkar, P. B., Sahoo, A. K., & Patil, N. J. (2016). “Review: Food industry by-products used as a functional food ingredients”. International Journal of Waste Resources, 6(3), 1-6.

19. Kaur, S., & Das, M. (2011). “Functional foods: an overview”. Food Science and Biotechnology, 20(4), 861.

20. García-Burgos, M., Moreno-Fernández, J., Alférez, M. J., Díaz-Castro, J., & López-Aliaga, I. (2020). “New perspectives in fermented dairy products and their health relevance”. Journal of Functional Foods, 72, 104059.

21. Market Analysis Report by Grand View Research Market Report, 2018). Report ID: GVR-1-68038-195-5. “Functional Foods Market Size, Share & Trends Analysis”. Report By Ingredient (Carotenoids, Prebiotics & Probiotics, Fatty Acids, Dietary Fibers), By Product, By Application, And Segment Forecasts, 2019 – 2025.

22. Panghal, A., Khatkar, B. S., & Singh, U. (2006). “Cereal proteins and their role in food industry”. Indian Food Industry, 25(5), 58.

23. Khatkar, B. S., Panghal, A., & Singh, U. (2009). “Applications of cereal starches in food processing”. Indian Food Industry, 28(2), 37-44

24. Chhikara, N., Abdulahi, B., Munezero, C., Kaur, R., Singh, G., & Panghal, A. (2019). “Exploring the nutritional and phytochemical potential of sorghum in food processing for food security”. Nutrition & Food Science.

25. Sidhu, J. S., Kabir, Y., & Huffman, F. G. (2007). “Functional foods from cereal grains”. International Journal of Food Properties, 10(2), 231-244.

26. Nardi, S., Calcagno, C., Zunin, P., DEgidio, M.G., Cecchini, C., Boggia, R. and Evangelisti, F. 2003. Nutritional Benefits of Developing Cereals for Functional Foods. Cereal Research Communications, 31(3–4): 445–452.

27. McNabney, S. M., & Henagan, T. M. (2017). Short chain fatty acids in the colon and peripheral tissues: a focus on butyrate, colon cancer, obesity and insulin resistance. Nutrients, 9(12), 1348.

28. Lockyer, S., & Nugent, A. P. (2017). Health effects of resistant starch. Nutrition bulletin, 42(1), 10-41.

29. Lopez HW, Levrat-Verny MA, Coudray C, Besson C, Krespine V, Messager A, et al. Class 2 resistant starches lower plasma and liver lipids and improve mineral retention in rats. J Nutr, 2001;131:1283–9.

30. Kotecka-Majchrzak, K., Sumara, A., Fornal, E., & Montowska, M. (2020). Oilseed proteins–properties and application as a food ingredient. Trends in Food Science & Technology.

31. Hidalgo, F. J., & Zamora, R. (2006). Peptides and proteins in edible oils: Stability, allergenicity, and new processing trends. Trends in Food Science & Technology, 17, 56–63. https://doi.org/10.1016/j.tifs.2005.10.006

32. Li-Chan, E. C. (2015). Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Current Opinion in Food Science, 1, 28-37.

33. Siri-Tarino, P. W., Chiu, S., Bergeron, N., & Krauss, R. M. (2015). Saturated fats versus polyunsaturated fats versus carbohydrates for cardiovascular disease prevention and treatment. Annual review of nutrition, 35, 517-543.

34. Chatterjee, R., Dey, T.K., Ghosh, M. and Dhar, P. (2015). Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application Food and Bioproducts Processing 94: 70–81.

35. Sun-Waterhouse, D. (2011). The development of fruit-based functional foods targeting the health and wellness market: a review. International Journal of Food Science & Technology, 46(5), 899-920.

36. Sebastià N, Montoro A, Mañes J, Soriano JM. A preliminary study of presence of resveratrol in skins and pulps of European and Japanese plum cultivars. J Sci Food Agric. 2012;92:3091–3094. doi: 10.1002/jsfa.5759.

37. Shrikanta A, Kumar A, Govindaswamy V. Resveratrol content and antioxidant properties of underutilized fruits. J Food Sci Technol. 2015;52(1):383–390. doi: 10.1007/s13197-013-0993-z.

38. Gambini, J., Inglés, M., Olaso, G., Lopez-Grueso, R., Bonet-Costa, V., Gimeno-Mallench, L., ... & Borras, C. (2015). Properties of resveratrol: in vitro and in vivo studies about metabolism, bioavailability, and biological effects in animal models and humans. Oxidative medicine and cellular longevity, 2015.

39. Sebastià, N., Montoro, A., León, Z., & Soriano, J. M. (2017). Searching trans-resveratrol in fruits and vegetables: A preliminary screening. Journal of food science and technology, 54(3), 842-845.

40. Szkudelska, K., & Szkudelski, T. (2010). Resveratrol, obesity and diabetes. European journal of pharmacology, 635(1-3), 1-8.

41. Cantos, E., Espin, J. C., Fernandez, M. J., Oliva, J., & Tomas-Barberan, F. A. (2003). Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines. Journal of Agricultural and Food Chemistry, 51, 1208–1214.

42. Cantos, E., Espin, J. C., & Tomas-Barberan, F. A. (2001). Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new ‘functional’ fruit? Journal of Agricultural and Food Chemistry, 49, 5052–5058.

43. González-Barrio, R., Vidal-Guevara, M.L., Tomás-Barberán, F.A. & Espín J.C. (2009) Preparation of a resveratrol-enriched grape juice based on ultraviolet C-treated berries. Innovative Food Science and Emerging Technologies, In Press, doi:10.1016/j.ifset.2009.01.004

44. Saiz YH. Spanish Council for Scientific Research. Available from: http://www.geoscopio.org/est/gmms/ott en/Postharvest treatment of table grapes to increase the content of the antioxidant and anticarcinogenic component resveratrol using UV irradiation pulses. CSIC AGRO012 4803.htm. Accessed Apr. 15, 2011.

45. Kuršvietienė, L., Stanevičienė, I., Mongirdienė, A., & Bernatonienė, J. (2016). Multiplicity of effects and health benefits of resveratrol. Medicina, 52(3), 148-155.

46. Bhat, K. P., & Pezzuto, J. M. (2002). Cancer chemopreventive activity of resveratrol. Annals of the New York Academy of Sciences, 957(1), 210-229.

47. Grabowska, M., Wawrzyniak, D., Rolle, K., Chomczyński, P., Oziewicz, S., Jurga, S., & Barciszewski, J. (2019). Let food be your medicine: Nutraceutical properties of lycopene. Food & function, 10(6), 3090-3102.

48. Story, E. N., Kopec, R. E., Schwartz, S. J., & Harris, G. K. (2010). An update on the health effects of tomato lycopene. Annual review of food science and technology, 1, 189-210.

49. Domínguez, R., Gullón, P., Pateiro, M., Munekata, P. E., Zhang, W., & Lorenzo, J. M. (2020). Tomato as potential source of natural additives for meat industry. A Review. Antioxidants, 9(1), 73.

50. Farajian, P., Katsagani, M., & Zampelas, A. (2010). Short-term effects of a snack including dried prunes on energy intake and satiety in normal-weight individuals. Eating behaviors, 11(3), 201-203.

51. Nawirska, A. & Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91, 221–225.

52. Chau, C.F. & Huang, Y.L. (2004). Characterization of passion fruit seed fibres—a potential fibre source. Food Chemistry, 85, 189–194.

53. Jiang, T. A. (2019). Health benefits of culinary herbs and spices. Journal of AOAC International, 102(2), 395-411.

54. Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: a review of its’ effects on human health. Foods, 6(10), 92.

55. Li, H., Sureda, A., Devkota, H. P., Pittalà, V., Barreca, D., Silva, A. S., ... & Nabavi, S. M. (2020). Curcumin, the golden spice in treating cardiovascular diseases. Biotechnology advances, 38, 107343.

56. Lim HS, Park S.H., Ghafoor K., Hwang SY, Park J. Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chem. 124: 1577-1582 (2011).

57. Stanić, Z. (2017). Curcumin, a compound from natural sources, a true scientific challenge–a review. Plant Foods for Human Nutrition, 72(1), 1-12.

58. Alehosseini, A., Gómez-Mascaraque, L. G., Martínez-Sanz, M., & López-Rubio, A. (2019). Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications. Food Hydrocolloids, 87, 758-771.

59. Swanson, D., Block, R., & Mousa, S. A. (2012). Omega-3 fatty acids EPA and DHA: health benefits throughout life. Advances in nutrition, 3(1), 1-7.

60. Godoy, L. C., Franco, M. L. R. S., Franco, N. P., Silva, A. F., Assis, M. F., Souza, N. E., Matsushita, M., & Visentainer, J. V. (2010). Análise sensorial de caldos e canjas elaborados com farinha de carcaças de peixe defumadas: Aplicação na merenda escolar. Ciência e Tecnologia de Alimentos, 30, 86-89.

61. Justen, A. P., Franco, M. L. R. S., Monteiro, A. R. G., Mikcha, J. M. G., Gasparino, E., & Delbem, A. B. (2011). Inclusión de harina de pescado en snacks. Infopesca Internacional, 47, 35-38.

62. Franco, M. L. R. S., Abreu, B. B., Saccomani, A. P. O., Vesco, A. P. D., Vieira, V. I., Mikcha, J. M. G., Gasparino, E., & Delbem, A. C. B. (2013). Elaboración De cookies y galletas con inclusión de harina de pescado. Infopesca Internacional, 53, 30-33.

63. Shaviklo, A. R. (2015). Development of fish protein powder as an ingredient for food applications: a review. Journal of food science and technology, 52(2), 648-661.

64. Goes, E. S. D. R., Souza, M. L. R. D., Michka, J. M. G., Kimura, K. S., Lara, J. A. F. D., Delbem, A. C. B., & Gasparino, E. (2016). Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics. Food Science and Technology, 36(1), 76-82.

65. Xu, Y., Ye, J., Zhou, D., & Su, L. (2020). Research progress on applications of calcium derived from marine organisms. Scientific Reports, 10(1), 1-8.

66. Choi, J. S., Lee, H. J., Jin, S. K., Lee, H. J. & Choi, Y. I. Effect of oyster shell calcium powder on the quality of restructured pork ham. Korean J. Food Sci. Technol. 34, 372–377 (2014).

67. Biesalski, H. K. (2005). Meat as a component of a healthy diet — Are there any risks or benefits if meat is avoided in the diet? Meat Science, 70, 509–524.

68. Decker, E. A., & Park, Y. (2010). Healthier meat products as functional foods. Meat Science, 86(1), 49-55.

69. Zhang, W., Xiao, S., Samaraweera, H., Lee, E. J., & Ahn, D. U. (2010). Improving functional value of meat products. Meat Science, 86(1), 15–31.

70. Khan, M. I., Arshad, M. S., Anjum, F. M., Sameen, A., & Gill, W. T. (2011). Meat as a functional food with special reference to probiotic sausages. Food Research International, 44(10), 3125-3133.

71. Réhault-Godbert, S., Guyot, N., & Nys, Y. (2019). The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients, 11(3), 684.

72. Carrillo S., Rios V.H., Calvo C., Carranco M.E., Casas M., Perez-Gil F. N-3 fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. J. Appl. Phycol. 2012;24:593–599. doi: 10.1007/s10811-011-9777-x.

73. Fraeye I., Bruneel C., Lemahieu C., Buyse J., Muylaert K., Foubert I. Dietary enrichment of eggs with omega-3 fatty acids: A review. Food Res. Int. 2012;48:961–969.

74. Kassis N., Drake S.R., Beamer S.K., Matak K.E., Jaczynski J. Development of nutraceutical egg products with omega-3-rich oils. LWT-Food Sci. Techol. 2010;43:777–783. doi: 10.1016/j.lwt.2009.12.014.

75. Arias-Rico, J., Cerón-Sandoval, M. I., Sandoval-Gallegos, E. M., Ramírez-Moreno, E., Fernández-Cortés, T. L., Jaimez-Ordaz, J., ... & Añorve-Morga, J. (2018). Evaluation of consumption of poultry products enriched with omega-3 fatty acids in anthropometric, biochemical, and cardiovascular parameters. Journal of Food Quality, 2018. Article ID 9620104

76. Blades M. Functional foods or Nutraceuticals. Nutr. Food Sci. 30: 73-75 (2000).

77. Lewis, N. M., Seburg, S., & Flanagan, N. L. (2000). Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans. Poultry Science, 79(7), 971-974.

78. Nocella, G., & Kennedy, O. (2012). Food health claims–What consumers understand. Food Policy, 37(5), 571-580.

79. Moriyama, H., Ikeda, H., & Bagchi, D. (2019). Foods with function claims emerging from the framework of so-called health foods. In Nutraceutical and Functional Food Regulations in the United States and around the World (pp. 377-385). Academic Press.

80. Iwatani, S., & Yamamoto, N. (2019). Functional food products in Japan: A review. Food Science and Human Wellness, 8(2), 96-101.

1 *Corresponding author: anilpanghal@gmail.com

Functional Foods

Подняться наверх