Bioactive Ingredients for Safe and Health-Promoting Functional Foods

Foods (Nov 2023)

Affiliations

Fernanda Maria Vanin: Laboratory of Bread and Dough Process (LAPROPAMA), Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
Rosemary Aparecida de Carvalho: Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
Vitor Augusto Dos Santos Garcia: Faculty of Agricultural Sciences, UNESP—São Paulo State University, Av. Universitária, 3780, Botucatu 18610-034, SP, Brazil
Cristiana Maria Pedroso Yoshida: Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Rua São Nicolau, 210, Diadema 09913-030, SP, Brazil

Abstract

A full ingredient or a portion of food utilized as food for specific therapeutic purposes is referred to as a functional food [...]