The DOI matches its Crossref record; 81 of the 81 references it cites were found in a registry or an index.
Innovation trends in the food industry: The case of functional foods
Open accessAbstract
The food industry is one of the most important branches of the national economy in Italy and in the European Union in general, playing a central role for the processing of agricultural raw materials and food supply. This industry is traditionally regarded as a sector with low research intensity; notwithstanding, innovations are recognized as an important instrument for companies belonging to the food industry in order to stand out from competitors and to satisfy consumer expectations. In this regard, functional foods play an outstanding role, as demonstrated by their increasing demand derived from the increasing cost of healthcare, the steady increase of life expectancy, and the desire of older people for improved quality of their later years. The main target of this paper is to analyze the state of the art on functional foods. For this purpose, a review of extant literature is presented. Specific emphasis is laid on the definition and the main examples of functional food. The paper concludes with comments on future trends.
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Cites
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Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
Joye, I. J., & McClements, D. J. (2014) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2014.07.002 · Cited by 527
The Link between the Consumer and the Innovations in Food Product Development
Guiné, R. P. F., Florença, S. G., Barroca, M. J., & Anjos, O. (2020) · Foods · doi:10.3390/foods9091317 · Cited by 281
Innovations in Health Value and Functional Food Development of Quinoa ( Chenopodium quinoa Willd.)
Graf, B. L., Rojas‐Silva, P., Rojo, L. E., Delatorre‐Herrera, J., Baldeón, M. E., & Raskin, I. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12135 · Cited by 277
Bimbo, F., Bonanno, A., Nocella, G., Viscecchia, R., Nardone, G., De Devitiis, B., & Carlucci, D. (2017) · Appetite · doi:10.1016/j.appet.2017.02.031 · Cited by 260
Functional Properties of Bioactive Compounds from Spirulina spp.: Current Status and Future Trends
Bortolini, D. G., Maciel, G. M., Fernandes, I. D. A. A., Pedro, A. C., Rubio, F. T. V., Branco, I. G., & Haminiuk, C. W. I. (2022) · Food Chemistry: Molecular Sciences · doi:10.1016/j.fochms.2022.100134 · Cited by 201
Metadata
- Authors
- Bigliardi, B., & Galati, F.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2013-06
- Volume
- 31
- Issue
- 2
- Pages
- 118-129
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2048068629
- Cited by
- 852
- References
- 81
- FWCI
- 41.60
- Type
- journal article
- Language
- en
- Open access
- green
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
