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Title8th International symposium on delivery of functionality in complex food systems (DOF 2019)
Author(s)Vicente, A. A.
Boland, Mike
Livney, Yoav D.
Issue date2020
PublisherRoyal Society of Chemistry
JournalFood and Function
CitationVicente, António A.; Boland, Mike; Livney, Yoav D., 8th International symposium on delivery of functionality in complex food systems (DOF 2019). Food and Function, 11, 9316-9316, 2020
Abstract(s)[Excerpt] The timeless statement “tell me what you eat and I will tell you what you are”, written by Brillat-Savarin in 1825 in one of the most important early books on digestion, The Physiology of Taste, these days addresses new and exciting perspectives. Accumulating research makes us realize that in order to be healthy, we must ensure our food delivers health-promoting nutrients and bioactive components that are ideally tailored to our individual needs. Functional foods, recognized now for several decades, are those that deliver health benefits beyond our basic nutritional needs. The numerous challenges facing food scientists and technologists include identifying effective nutraceuticals, extracting them, protecting them against damage during processing, shelf life and digestion, and enhancing their bioavailability and bioefficacy, without adversely affecting the food product’s safety and sensory properties. [...]
TypeJournal editorial
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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