Functional food. Product development, marketing and consumer acceptance—A review

Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

“…In Japan during 1991, the Ministry of Health introduced rules for approval of a specific health-related food category called FOSHU (Food for Specified Health Uses) which included the establishment of specific health claims for this type of food (Siro et al 2008). The FOSHU symbol displayed on the food denotes function is superior compared to taste.…”

Microencapsulation of probiotics using sodium alginate

“…Among the prebiotics used in microencapsulation of probiotics stand out: fructooligosaccharides, inulin and resistant starches (SIRÓ et al, 2008.). In table 1, some of studies are reported for microcapsules produced with sodium alginate combined with other polymers, some being considered prebiotics.…”

Amaranth Protein Improves Lipid Profile and Insulin Resistance in a Diet-induced Obese Mice Model

“…Furthermore, the regular intake of several foods containing one or more bioactive compounds could improve health or reduce the risk of obesity and its complications [2]. The interest on functional foods has increased due to several benefits in a diversity of illness [3]. Particularly, it has been reported that some seed protein isolates from soybean, barley, amaranth, quinoa, and linseed have a positive biological activity against several metabolic disorders, as shown in studies in disease models such as diet-induced obesity [4], streptozotocin-induced diabetes [5,6], proliferation of cancer cells [7] and alcohol-induced cirrhosis [8].…”