Challenges related to the composition of functional foods

Meeting the needs of US dietitians for food composition data

“…Despite a wealth of new information, however, data for some food components such as tyramine, biotin, and vitamin K are still limited (Dismore et al, 2003;McCabe-Sellers et al, 2006;Staggs et al, 2004) and discussions about how to track and measure unique components in functional foods (e.g. biologically active probiotics and prebiotics) is beginning (Spence, 2006). In addition to a lack of data for some food components, RDs using food composition software may find that some foods or ingredients important to their practice are not included in the database.…”

Sustainability and Challenges of Minimally Processed Foods

“…Nowadays, consumers possess higher expectations than ever before. They want their foods to be more nutritious and safe, with adequate variety and longer shelf life (Spence 2006 ). However, these changes also present new challenges to produce safe foods.…”

Effect of Complexation of Starches Oxidised With Mineral Elements on Their Rheological Properties

“…Wzbogacanie wody pitnej i żywności w składniki mineralne uważane jest za najprostszy i najskuteczniejszy sposób zapobiegania ich niedoborom w diecie człowieka. Prowadzone są więc badania nad możliwością wprowadzania do żywności substancji deficytowych, w tym składników mineralnych [1,17].…”