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Biofunctional Food

Biofunctional food is a food item or component with a specific desirable biological effect - which is not necessarily related to human health (these are bioactive components). The functional issue may include foods whit specific effects on e.g. shelf life including reduced oxidation or inhibitory effects on spoilage or pathogenic bacteria. Other functions could be activation or inhibition of specific chemical or enzymatic processes with impact of the colour or texture of the food e.g. affecting the ripening stage of fruit or maturation of meat.

 

Research on biofunctional food is focused on:

 

  • Estimating the impact of the food on the specific function
  • Manipulating/optimizing the function
  • Preserving or activating the desired function of the food during e.g. processing

Researchers focused on biofunctional food

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Revised 12.06.2015