Functional foods

Csapó János and Albert Csilla and Szigeti Tamás János: Functional foods. In: Élelmiszervizsgálati közlemények, (65) 1. pp. 2349-2359. (2019)

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Abstract

Functional foods are products that contain the ingredients in sufficient quantities, but have a greater impact on vital functions than traditional foods, contribute to the prevention of diseases, have a health protection effect, and thus overall they have a par-ticularly beneficial effect on the human body. The key question in the production of functional foods is to determine what additional component should be added to the product so that the desired functional effect, especially supportive of life process-es, can develop in the human body. Before being released for public consumption, the physiological effects of functional foods, the good manufacturing practice of the product, consumer needs, food safety related to functional foods and legal regulation should be clarified. The production of functional foods is a relatively new area where technology development and consumer acceptance are still taking place today, so producers and consumers can even co-manage processes that will be incorporated into traditional food production practices in a few years’ time. In the first half of our article, the basic concepts of functional foods are discussed, then the characteristic properties of some functional foods produced by supplement-ing foods with chemical substances are described. Due to the length limitations of the article, discussion of products manufactured with microbiological live cultures is planned for a later time.

Item Type:	Article
Other title:	Funkcionális élelmiszerek
Heading title:	Fókuszban = In Focus
Journal or Publication Title:	Élelmiszervizsgálati közlemények
Date:	2019
Volume:	65
Number:	1
ISSN:	0422-9576
Page Range:	pp. 2349-2359
Language:	English
Publisher:	WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication:	Budapest
Related URLs:	http://acta.bibl.u-szeged.hu/79008/
Uncontrolled Keywords:	Élelmiszerkémia, Élelmiszer-biokémia, Élelmiszerbiztonság, Élelmiszervizsgálat
Additional Information:	Bibliogr.: p. 2356-2359. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited:	2023. Jul. 11. 08:47
Last Modified:	2023. Aug. 26. 08:11
URI:	http://acta.bibl.u-szeged.hu/id/eprint/79261

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