Functional foods have a common feature of providing some functional advantage to consumers, being normally associated with food innovation (Tapsell, 2008). Their functionality may be associated to specific nutrients such as vitamins, minerals, fiber, prebiotics, or probiotics, but it is expected that they can deliver additional benefits over and above their basic nutritional value. Nowadays, there has been an increased interest in the development of new functional foods as a result of the increased awareness of the public regarding the impact of food
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