ライフサイエンスコーパス: functional food

1 of the beneficial effects attributed to this functional food.

2 -fertilization increasing its potential as a functional food.

3 c berry fruits have a promising potential as functional food.

4 d's nest (EBN) is a prestigious and superior functional food.

5 ions for processing of faveleira seed oil as functional food.

6 rrier to its use therapeutically and/or as a functional food.

7 and wide uses, and it is usually consumed as functional food.

8 cavenging activity implying its potential as functional food.

9 d highlights the possible use of the rice as functional food.

10 gest that "Coalho" cheese has potential as a functional food.

11 the potential interest of this extract as a functional food.

12 Edible mushrooms are classified as a functional food.

13 licitation of herbal plants in production of functional food.

14 M4 and M5 stages of Natal plum can serve as functional food.

15 ntial applications for formulating healthier functional food.

16 or personalized nutrition and development of functional food.

17 regarded as a promising source of bioactive functional food.

18 ally its seed coat, has great potential as a functional food.

19 n, and thus, McPC-EEVOO could be a potential functional food.

20 ral food antioxidants for the development of functional food.

21 ati varieties can serve as low GI sources of functional food.

22 ics to encapsulate bioactives to improve the functional foods.

23 drolysates as ingredients for development of functional foods.

24 of bioactive compounds in nutraceutical and functional foods.

25 promising ingredients for the development of functional foods.

26 putative nanocarrier for anthocyanins in new functional foods.

27 h as the development of active packaging and functional foods.

28 l amounts of propolis extracts are promising functional foods.

29 food products, with intention to design new functional foods.

30 industries to develop new nutraceuticals and functional foods.

31 tilisation in the formulation of added-value functional foods.

32 Brassica sprouts are widely marketed as functional foods.

33 w's milk and yogurt) aiming to produce novel functional foods.

34 s and quercetin used in active packaging and functional foods.

35 material to develop new low cost nutritious functional foods.

36 time, which may allow the development of new functional foods.

37 enable the delivery of these components into functional foods.

38 suitable raw materials for the production of functional foods.

39 e being recommended to the general public as functional foods.

40 e in future developments of macroalgal-based functional foods.

41 potential application in the development of functional foods.

42 functional ingredients in the manufacture of functional foods.

43 alth benefits and may be used for developing functional foods.

44 g used as ingredients for the formulation of functional foods.

45 ortant candidate for the production of novel functional foods.

46 development of healthier diploid wheat-based functional foods.

47 or evaluating and optimizing probiotic-based functional foods.

48 ht be good candidates for the formulation of functional foods.

49 lead to the widespread use of probiotics in functional foods.

50 gical and prebiotic properties in developing functional foods.

51 B) have been often investigated as potential functional foods.

52 promising source of bioactive compounds for functional foods.

53 e envisioned as the future in creating novel functional foods.

54 fication for using GBP as a raw material for functional foods.

55 cooked eggs and the use of eggs as potential functional foods.

56 e-calcium chelate, a potential ingredient in functional foods.

57 wards potential colorectal cancer preventive functional foods.

58 s that can be beneficial for human health as functional foods.

59 f the carotenoid profile in cyanobacteria as functional foods.

60 of sugarcane as a source of dietary fibre in functional foods.

61 of phytosterols and/or triterpenes enriched functional foods.

62 f the flours, which presents a potential for functional foods.

63 , including the production of prebiotics and functional foods.

64 valorisation and its further application in functional foods.

65 developed could be employed to create novel functional foods.

66 ovative and promising product in the area of functional foods.

67 l and antioxidant potential for their use as functional foods.

68 In order to enrich allicin in a functional food, a delivery system which stabilises the

69 ers for their potential to transform food in functional food, able to prevent a variety of chronic di

70 nutritional quality, making them suitable as functional foods according to their biochemical composit

71 to support the potential use of G as a safe functional food additive with the added benefit of takin

72 e use of buttermilk polar lipid fractions as functional food additives.

73 be a potentials source of preservatives and functional food additives.

74 bioactive ingredients in the formulation of functional foods against oxidative stress.

75 ssisted approach appears adequate to develop functional foods although in vivo validation should cons

76 alth has resulted in the coining of the term functional food, although agreement about what is and wh

77 la variety) could be regarded as a bioactive functional food and also as a promising source of antiox

78 rotein, it might possibly be formulated as a functional food and as an excellent lipophilic bioactive

79 a potential source of valuable phenolics for functional food and nutraceutical applications.

80 tive compounds that are highly valued in the functional food and nutraceutical industries.

81 n be potentially included as a supplement in functional food and nutraceutical products.

82 This study supports the use of nopal as a functional food and prebiotic for its ability to modify

83 arts of S. betaceum fruit may be a potential functional food and the polyphenol enriched extract of s

84 , the utilisation of protein hydrolysates in functional foods and beverages for both protein suppleme

85 prebiotics, which have broad applications in functional foods and beverages, this systematic review w

86 ducts, ranging from condiments and sauces to functional foods and cuisines.

87 ends the incorporation of myconutrients into functional foods and dietary supplements are highlighted

88 ted in a variety of scientifically validated functional foods and dietary supplements.

89 found its application in the preparation of functional foods and drinks.

90 Globally the development of functional foods and functional food ingredients are cri

91 D inclusion complex may have applications in functional foods and health supplements.

92 Further research into their potential for functional foods and high-value applications is essentia

93 oducts of fruit processing and therefore for functional foods and nutraceutical applications.

94 f vitamins encapsulation for applications in functional foods and nutraceuticals fields are summarize

95 be used as ingredients in the formulation of functional foods and nutraceuticals for the control and

96 p. may serve for their wider applications in functional foods and nutraceuticals.

97 duction of fuels, environmental remediation, functional foods and nutraceuticals.

98 odulatory effects, making them promising for functional foods and nutraceuticals.

99 ive compounds (lipids, fiber, phenolics) for functional foods and nutraceuticals.

100 critical issues while developing innovative functional foods and nutraceutics, the use of specific a

101 ication of the ICW technique in the field of functional foods and nutraceutics.

102 ponent botanical drugs, dietary supplements, functional foods and plant-produced recombinant proteins

103 eering is commonly used in the production of functional foods and quality trait improvement.

104 eering is commonly used in the production of functional foods and quality trait improvement.

105 ocess can be employed for the development of functional foods and supplements.

106 s (BAPs) from milk proteins hold promise for functional foods and therapeutics due to their diverse b

107 icines and have been extensively utilised in functional foods and traditional medicines in many Asian

108 r assai) is one of the Amazon's most popular functional foods and widely used in the world.

109 All these findings can be assets for functional foods and/or food ingredients.

110 has potential to support the development of functional foods and/or nutraceuticals aiming neuroprote

111 recommendations regarding dietary regimens, functional foods, and supplement use.

112 e results are useful in production of RS for functional food application.

113 oactive peptides from rice bran proteins for functional food applications.

114 eir edible parts alone for nutraceutical and functional food applications.

115 t represents a key pathway for expanding its functional food applications.

116 ility highlight their promise in sustainable functional food applications.

117 Bovine colostrum-based functional foods are gaining recognition for their poten

118 Functional foods are similar to conventional foods in ap

119 Plant sterol-enriched functional foods are widely used for cholesterol lowerin

120 nutraceuticals, the capsular equivalents of functional foods, are reviewed.

121 g dipeptides are interesting ingredients for functional foods as a natural prevention for hypertensio

122 m six Northeast towns were investigated as a functional food based on their peptide profiles and anti

123 This poses a dilemma for the designers of functional foods because increasing the content of bitte

124 Since it is an expensive functional food, cheaper fruit juices addition (i.e., gr

125 d disease, and increasingly are considered a functional food component.

126 the ability of non-nutritional botanicals or functional food components to affect gene expression at

127 utzeri EPS and its derivatives to be used as functional-food components.

128 importance for design and development of the functional foods containing IPP.

129 Evidence suggests functional foods containing probiotics improve gastroint

130 ostanols are the main driver for formulating functional foods containing these compounds.

131 of GH130 inhibitors as therapeutic agents or functional foods could thus be considered as an innovati

132 fant milk substitutes or fortifiers, and for functional foods dedicated to adults.

133 maqui extract was studied in order to design functional foods, dietary supplements or natural coloran

134 ry, and strawberry have gained popularity as functional foods due to their unique nutritional propert

135 Black rice can be defined as a natural functional food, due to its high content of antioxidant

136 born to women who consumed a DHA-containing functional food during pregnancy would demonstrate bette

137 nts of mothers who consumed a DHA-containing functional food during pregnancy.

138 ity that would be beneficial to apply in the functional food field.

139 xploring the potential of Allium as a future functional food for management of type 2 diabetes.

140 ble in the formulation of nutraceuticals and functional food for the prevention and treatment of diab

141 tional efficacy of a probiotic and prebiotic functional food for the treatment of severe acute malnut

142 ility of barnyard millet as an ingredient in functional foods for controlling protein glycation assoc

143 development of new inhibitors of HPA and of functional foods for controlling starch digestion in ord

144 ts to improve nutritive value and texture of functional foods for human consumption.

145 ranth protein/peptides in the elaboration of functional foods for hypertensive individuals.

146 the addition of prebiotics and probiotics in functional foods for infants and seniors.

147 in D with the aim to develop novel non-dairy functional foods for vitamin D fortifications.

148 Some foods that might be classified as functional foods for weight control because of their eff

149 pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxid

150 useful as ready-to-mix ingredients for novel functional food formulation.

151 y-products, makes it a suitable component of functional food formulations.

152 d help in utilising this fruit for designing functional food formulations.

153 l as a good ingredient for the production of functional foods from cereals naturally rich in bioactiv

154 esults will contribute to the development of functional foods from regional products improving local

155 Amongst functional foods, garlic and its by-products stand out g

156 The growing interest in functional foods had led to the use of analytical techni

157 f CoQ10 fortification in the production of a functional food has been demonstrated in the past but pr

158 Of late, the importance of peanut as a functional food has been growing.

159 , interest in mussel dietary supplements and functional foods has increased significantly.

160 r probiotics in clinical applications and as functional foods has significantly increased in spite of

161 For example, functional foods have been studied for the prevention of

162 Functional foods have created an open environment for th

163 iosomes provide promising nanoingredient for functional food, improving resveratrol stability and bio

164 as been suggested that the inclusion of this functional food in a daily human diet could contribute t

165 achieving weight loss; such foods may act as functional foods in body weight control.

166 ies in developing countries and to offer new functional foods in the developed ones.

167 ounds represent examples of what are termed 'functional foods' in that they elicit physiologic respon

168 he role of several types of gastrointestinal functional foods, including the amino acids glutamine an

169 as prebiotic ingredients in a wide range of functional foods, including those intended for diabetics

170 Lactobacillus species are beneficial for the functional food industry and preventive medicine.

171 heir bioactives as therapeutic agents and in functional food industry.

172 olics and for quality control in the growing functional food industry.

173 dered as a value-added co-product for use as functional food ingredient and antioxidant.

174 ioxidant-enriched soluble dietary fiber as a functional food ingredient could potentially promote int

175 Study demonstrated that WGP may be used as a functional food ingredient for promoting human health an

176 However, its use as functional food ingredient is still limited by its insta

177 ious applications of MOS as health promoting functional food ingredient may open up newer opportuniti

178 In this study, a phytochemically-enhanced functional food ingredient that captures water soluble p

179 ecific desired properties to produce a multi-functional food ingredient that has health-promoting eff

180 of E. maxima as an oral antidiabetic drug or functional food ingredient with a promising role in the

181 Black soybean is a potential functional food ingredient with high anthocyanin content

182 a promising role of this essential oil as a functional food ingredient with interesting mutagen prev

183 was demonstrated, showing that its use as a functional food ingredient with potential preventive ben

184 O extracts was investigated for its use as a functional food ingredient without compromising flavor.

185 highly valued both as a food additive and a functional food ingredient.

186 ethanolic extract (PSEE) as a nutraceutical/functional food ingredient.

187 al nutraceutic resource and may be used as a functional food ingredient.

188 of raspberry pomace and favour its use as a functional food ingredient.

189 l which currently limit its application as a functional food ingredient.

190 stabilisation of omega-3 oils, for use as a functional food ingredient.

191 L) are a promising fat-rich alternative as a functional food ingredient.

192 g this formulation a suitable candidate as a functional food ingredient.

193 mL water/g DW, suggesting possible use as a functional food ingredient.

194 ues facilitates the production of high value functional food ingredients along with socio-economic su

195 particular, for the formulation of sensitive functional food ingredients and its protection against o

196 ential use of spent hens as antihypertensive functional food ingredients and nutraceuticals.

197 of phenolics from winemaking by-products as functional food ingredients and/or supplements.

198 ally the development of functional foods and functional food ingredients are critically needed to cur

199 Duckweed proteins hold potential as functional food ingredients due to their unique physicoc

200 h skin, could serve as a potential source of functional food ingredients for health promotion.

201 tial application of underutilized millets as functional food ingredients for regulating postprandial

202 ing an efficient means to pinpoint important functional food ingredients from Allium species.

203 quinoa and its milled fractions may serve as functional food ingredients in gluten-free foods for pro

204 lmata derived peptides may have potential as functional food ingredients in the prevention and manage

205 ular level, leading to their possible use as functional food ingredients in the prevention of diabete

206 tuff are a challenge for the use of food and functional food ingredients in the therapy of different

207 and on their applications as food additives, functional food ingredients or biologically active compo

208 peptides may have potential applications as functional food ingredients or nutraceuticals, whether u

209 ic antioxidant effect and their viability as functional food ingredients tested by incorporation into

210 have not been fully considered as potential functional food ingredients to develop foods with promis

211 Specifically, hydrolysates can be used as functional food ingredients to produce fortified beverag

212 natural antioxidative and anti-inflammatory functional food ingredients was demonstrated in the pres

213 advantage for their possible application as functional food ingredients with anti-diabetic propertie

214 nitrificans SK1-3-7 proteinase are potential functional food ingredients with immunomodulatory activi

215 amelina and sophia seeds may serve as viable functional food ingredients with protective antioxidant

216 ity and bioavailability hampering its use in functional food ingredients with standardised aspalathin

217 nvar cv. Rosa agro-industrial by-products as functional food ingredients, namely for antioxidant-enri

218 indbreaker and Eclipse may have potential as functional food ingredients, though benefits may not be

219 ractions, which show potential to be used as functional food ingredients.

220 ential utilization of date fruit and seed as functional food ingredients.

221 heir biological significance and efficacy as functional food ingredients.

222 ading towards a more targeted development of functional food ingredients.

223 a promising approach for the development of functional food ingredients.

224 ative non-animal sources of food protein and functional food ingredients.

225 , as well as the potential for using them as functional food ingredients.

226 rld for cultivation as a potential source of functional food ingredients.

227 A functional food is defined as any food or food ingredien

228 gh agreement about what is and what is not a functional food is lacking.

229 ne's evidence-based health benefits, a novel functional food is presented here and for celiac disease

230 The term functional food is used to describe nutrients that have

231 Public interest in functional foods is increasing because of higher health

232 lysis of some important polysaccharides from functional foods is reported.

233 Chicory, recognized as a functional food, is increasingly becoming the focus of r

234 s sustenance but also as medicine, so-called functional foods, is increasing.

235 entially be further processed as a source of functional food lipids instead of being discarded as a w

236 ying algae-derived formulations to a current functional food market.

237 paring curcuminoid-fortified yoghurt for the functional food market.

238 Tartary buckwheat is a promising, rutin-rich functional food material.

239 used as structuring agents for the design of functional food matrices with increased protein and calc

240 in, which contribute to their greater use as functional foods, natural antioxidants and in the pharma

241 reased consumption is recommended and use as functional foods needs to be exploited.

242 d be a new alternative in the formulation of functional foods not only for its high protein content b

243 Pomegranate is a functional food of great interest, due to its multiple b

244 al, pregnant women consumed a DHA-containing functional food or a placebo from gestation week 24 unti

245 bioactive ingredients from pumpkin useful in functional food or cosmeceutical formulation.

246 ydrolysed vegetable proteins to reformulated functional food or to produce health-promoting ingredien

247 d attractive materials for the production of functional foods or dietary supplements.

248 In this sense, the use of functional foods or drugs containing OA is, undoubtedly,

249 d as a new alternative in the formulation of functional foods or food supplements.

250 ential of germination as a process to obtain functional foods or nutraceuticals for colon cancer prev

251 validation of natural products as source of functional foods or nutraceuticals has become an importa

252 olic compounds might contribute in tailoring functional foods or pharmaceutical products using blackc

253 Advocating functional foods or supplements explicitly for cancer co

254 omarkers are needed to assess the ability of functional foods or their bioactive components to modify

255 further developed as a sustainable crop for functional food production to improve human health.

256 sses could not tolerate additional steps for functional food production.

257 his paper presents a study on development of functional food products containing green and yellow tea

258 l Nutrition in the development of innovative functional food products, and in Cosmetics and Regenerat

259 ga-3 based complexes for food supplements or functional food products, but further studies are needed

260 eneficial applications in the development of functional food products, dietary supplements and pharma

261 and it is useful for further development of functional food products.

262 pecially 'Pipacs 1', may be best utilised in functional food products.

263 ood industry as a food ingredient to produce functional food products.

264 potential as raw materials for tomato-based functional food products.

265 ty, release rates as well as applications in functional food products.

266 ource of low digestible starch to develop as functional food products.

267 otential as antioxidant-rich ingredients for functional foods, promoting health and disease preventio

268 oduction in U937 cells, implicating possible functional food properties.

269 capsulation system has a great potential for functional foods providing lactoferrin.

270 ed raw and roasted coriander seeds for their functional food quality using antioxidant, anti-inflamma

271 mprovement of tritordeum properties as a new functional food requires the elucidation of biosynthetic

272 Functional foods researches indicate the importance of q

273 ian GBR could be used for the preparation of functional foods serving as preventative strategies in c

274 autochthonous pig meat, may be considered a functional food since it is a good source of antioxidati

275 ms are attracting more and more attention as functional foods since they are rich in bioactive compou

276 its possible contribution to the horseradish functional food status, horseradish above- and undergrou

277 terisation and quality control of ubiquitous functional food such as chrysanthemum.

278 could be transferred to select for enhancing functional foods targeting different populations.

279 t for the bioactivity and bioavailability of functional foods targeting DPP-IV inhibition with potent

280 ave a secondary use as an ingredient for new functional foods targeting wellbeing of diabetic and eld

281 It is concluded that koose is a potential functional food that can contribute to alleviating radic

282 results reinforce that strawberry fruits are functional foods that can act as an adjuvant in the trea

283 esent advancement towards the formulation of functional foods that support improved ANC absorption.

284 lem that may arise is that in using the term functional food, the meaning may be lost in the continue

285 ) does not provide a statutory definition of functional foods, the Food and Drug Administration has n

286 rition sciences as a potential ingredient of functional food, thus practical analysis tools to charac

287 holesterol and has the potential to become a functional food to help reduce the risk of cardiovascula

288 otential of pequi fruit peels for developing functional foods to manage type-2 diabetes.

289 he suitability of formulations to be used in functional foods to protect the intestine from oxidative

290 Functional food webs are essential for the successful co

291 Honey is a functional food widely consumed.

292 hes can transform a common crop plant into a functional food with possible health benefits.

293 that chanar fruit flour may be considered a functional food with preventive properties against disea

294 rescences can support the development of new functional foods with alpha-glucosidase inhibitory activ

295 o suppress inflammation is the employment of functional foods with anti-inflammatory properties.

296 emulsions are also applicable for designing functional foods with controlled lipid digestion.

297 cyanin extracts can be a suitable to produce functional foods with higher RS content with potential h

298 imicrobial agents support the development of functional foods with improved health benefits.

299 ealistic prospects for development of aronia functional foods with improved sensory properties and bi

300 also of great potential to be developed into functional foods with mineral absorption promoting abili