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Full-Text Articles in Medicine and Health Sciences
Assessing The Environmental And Economic Sustainability Of Functional Food Ingredient Production Process, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria
Assessing The Environmental And Economic Sustainability Of Functional Food Ingredient Production Process, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria
Articles
Development and application of novel technologies in food processing is vital for ensuring the availability of adequate, safe, and convenient food with the desired quality and functional properties. Environmental and economic sustainability of technologies is essential prior to their application in the food processing sector. The objective of this research is to determine the environmental and economic feasibility of ultrasound-assisted extraction (UAE) for recovering functional food ingredients from seaweed. Experimental data is used to conduct a life cycle assessment (LCA) to investigate the environmental performance with a functional unit (FU) of obtaining 1 g of extracted polyphenols, measured as gallic …
Seaweed-Based Functional Foods, Nissreen Abu-Ghannam, Sabrina Cox
Seaweed-Based Functional Foods, Nissreen Abu-Ghannam, Sabrina Cox
Books/Book Chapters/ Proceedings
Functional foods are foods that provide health benefits in addition to basic nutrition. They are categorized through identification, characterization, and evaluation of the health-promoting properties they present. New high-value nutrition and wellness products, manufactured by reformulation of existing products through development of nutraceutical or functional foods, present an exciting opportunity for the food industry worldwide. Many bioactive constituents to which a beneficial physiological function has been directly or indirectly attributed, originating mainly from plant extracts, have been incorporated in already existing food products or have been commercialized in the form of pharmaceutical products such as pills, capsules, solutions, and gels …