Special Issue "Sensory Evaluation and Physicochemical Characterization of New Functional Food"
Deadline for manuscript submissions: 10 June 2024 | Viewed by 8375
Interests: biomass; saccharification; enzymes; solid state fermentation; lactic acid; delignification
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Recently, there has been an increased consumer demand for functional food, as such food provides health benefits beyond its nutritional characteristics and represents a growing segment of the food industry. Indeed, functional food represents a promising vehicle for nutrients and bioactive compounds, including antioxidants, vitamins, proteins, minerals, etc. Moreover, consumers look for specific functionality that matches their needs and lifestyles (heart performance, immune system, antioxidant capacity, etc.), making the development of new products with these properties necessary. Incorporation of a new ingredient the modification of the manufacturing process might cause different effects, so proper physicochemical characterization of these new products is required. Furthermore, the search for innovative functional food which are palatable and well as nutritionally adequate is required. In this regard, special attention must be paid to the sensory properties of such food to achieve acceptance by consumers.
Dr. Ana Belen Diaz
Dr. Cristina Lasanta
Manuscript Submission Information
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- functional foods
- physicochemical characterization
- sensory analysis
- volatile compounds
- bioactive compounds