Funkcionális élelmiszerek típusai, eloállitási módszerei és minoségbiztosításuk

Translated title of the contribution: Introduction of functional foods-types, manufacturing methods and quality assurance

Budai Kinga Anna, Hankó Balázs, I. Antal, R. Zelkó

Research output: Contribution to journalArticle

Abstract

Because of the beneficial effects to health functional foods are important elements of health promotion. The positive effect of the functional components should be based on scientific evidencebased. In addition to the traditional food processing technology new technologies have appeared, e.g. microencapsulation, edible coatings and orodispersible films, nano-technology, vacuum impregnation. In the present study, probiotics and the structure, the production and the impact of prebiotic functional cereals are discussed in more detail. In addition to their numerous advantages in connection with the safe application, several questions arise because of inadequate quality control measures prior to coming onto the market.

Original languageHungarian
Pages (from-to)97-110
Number of pages14
JournalActa Pharmaceutica Hungarica
Volume85
Issue number3
Publication statusPublished - 2015

Fingerprint

Functional Food
Technology
Prebiotics
Drug Compounding
Food Handling
Food Technology
Probiotics
Vacuum
Health Promotion
Quality Control
Health
Edible Grain

ASJC Scopus subject areas

  • Pharmaceutical Science

Cite this

Funkcionális élelmiszerek típusai, eloállitási módszerei és minoségbiztosításuk. / Anna, Budai Kinga; Balázs, Hankó; Antal, I.; Zelkó, R.

In: Acta Pharmaceutica Hungarica, Vol. 85, No. 3, 2015, p. 97-110.

Research output: Contribution to journalArticle

@article{08016f18800347c887068526599c26e2,
title = "Funkcion{\'a}lis {\'e}lelmiszerek t{\'i}pusai, elo{\'a}llit{\'a}si m{\'o}dszerei {\'e}s minos{\'e}gbiztos{\'i}t{\'a}suk",
abstract = "Because of the beneficial effects to health functional foods are important elements of health promotion. The positive effect of the functional components should be based on scientific evidencebased. In addition to the traditional food processing technology new technologies have appeared, e.g. microencapsulation, edible coatings and orodispersible films, nano-technology, vacuum impregnation. In the present study, probiotics and the structure, the production and the impact of prebiotic functional cereals are discussed in more detail. In addition to their numerous advantages in connection with the safe application, several questions arise because of inadequate quality control measures prior to coming onto the market.",
keywords = "Cereals, Functional food, Microencapsulation, Probiotics",
author = "Anna, {Budai Kinga} and Hank{\'o} Bal{\'a}zs and I. Antal and R. Zelk{\'o}",
year = "2015",
language = "Hungarian",
volume = "85",
pages = "97--110",
journal = "Acta Pharmaceutica Hungarica",
issn = "0001-6659",
publisher = "Magyar Gyogyszereszeti Tarsasag",
number = "3",

}

TY - JOUR

T1 - Funkcionális élelmiszerek típusai, eloállitási módszerei és minoségbiztosításuk

AU - Anna, Budai Kinga

AU - Balázs, Hankó

AU - Antal, I.

AU - Zelkó, R.

PY - 2015

Y1 - 2015

N2 - Because of the beneficial effects to health functional foods are important elements of health promotion. The positive effect of the functional components should be based on scientific evidencebased. In addition to the traditional food processing technology new technologies have appeared, e.g. microencapsulation, edible coatings and orodispersible films, nano-technology, vacuum impregnation. In the present study, probiotics and the structure, the production and the impact of prebiotic functional cereals are discussed in more detail. In addition to their numerous advantages in connection with the safe application, several questions arise because of inadequate quality control measures prior to coming onto the market.

AB - Because of the beneficial effects to health functional foods are important elements of health promotion. The positive effect of the functional components should be based on scientific evidencebased. In addition to the traditional food processing technology new technologies have appeared, e.g. microencapsulation, edible coatings and orodispersible films, nano-technology, vacuum impregnation. In the present study, probiotics and the structure, the production and the impact of prebiotic functional cereals are discussed in more detail. In addition to their numerous advantages in connection with the safe application, several questions arise because of inadequate quality control measures prior to coming onto the market.

KW - Cereals

KW - Functional food

KW - Microencapsulation

KW - Probiotics

UR - http://www.scopus.com/inward/record.url?scp=84978285052&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84978285052&partnerID=8YFLogxK

M3 - Article

VL - 85

SP - 97

EP - 110

JO - Acta Pharmaceutica Hungarica

JF - Acta Pharmaceutica Hungarica

SN - 0001-6659

IS - 3

ER -