Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/15631
Title: | The importance of functional food in human nutrition and comparison with conventional products | Authors: | Psodorov, Đ. Gagić S. Jovičić A. |
Issue Date: | 1-Jan-2012 | Journal: | CEFood 2012 - Proceedings of 6th Central European Congress on Food | Abstract: | The functional food is a modern concept in human nutrition, considering the fact that this type of food contains ingredients which have useful effects on one or more purpose functions in the organism and contribute to the general medical health and/or decrease the risk of some diseases. The ingredients of functional food are: macronutritients with special physiological treatment (polysaccharides, omega-3 fatty acids, etc.), essential micronutritients (folic acid, vitamin B6, B12), nonessential ingredients (some of oligosaccharides), biologically active phytonutritients (carotenoides, flavons, catechins, etc.), friendly bacteria - probiotics. Modern research indicates expansive development and production of functional food around the world. That requires appropriate legislation which defines the field of functional food production. The objectives of this study are to emphasize the importance of functional food in daily nutrition. Furthermore, using sensory analysis for three different product types with functional characteristics, it was proved that the food with functional characteristics does not differ in total values from the similar conventional products. | URI: | https://open.uns.ac.rs/handle/123456789/15631 |
Appears in Collections: | PMF Publikacije/Publications |
Show full item record
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.