The DOI matches its Crossref record; 168 of the 168 references it cites were found in a registry or an index.
Functionality of Food Components and Emerging Technologies
Open accessAbstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Cites
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Cited by
Cold plasma reactive species: Generation, properties, and interaction with food biomolecules
Dharini, M., Jaspin, S., & Mahendran, R. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2022.134746 · Cited by 219
Olive mill wastes: from wastes to resources
Enaime, G., Dababat, S., Wichern, M., & Lübken, M. (2024) · Environmental Science and Pollution Research · doi:10.1007/s11356-024-32468-x · Cited by 129
Pizani, R. S., Viganó, J., de Souza Mesquita, L. M., Contieri, L. S., Sanches, V. L., Chaves, J. O., Souza, M. C., da Silva, L. C., & Rostagno, M. A. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.07.001 · Cited by 57
Consumer perceptions of functional foods: a scoping review focusing on non-processed foods
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Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods
Weerarathna, A., & Wansapala, M. A. J. (2024) · Food Technology and Biotechnology · doi:10.17113/ftb.62.04.24.8588 · Cited by 11
Metadata
- Authors
- Galanakis, C. M.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2021-01-08
- Volume
- 10
- Issue
- 1
- Pages
- 128
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3119203118
- Cited by
- 386
- References
- 168
- FWCI
- 27.71
- Type
- journal article
- Language
- en
- Open access
- gold
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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.
