dc.contributor.author | Anusha Siddiqu, S | |
dc.contributor.author | Dini, S | |
dc.contributor.author | Esmaeili, Y | |
dc.contributor.author | Roshanak, S | |
dc.contributor.author | Ali Redha, A | |
dc.contributor.author | Ahmad Wani, S | |
dc.date.accessioned | 2023-04-03T08:09:33Z | |
dc.date.issued | 2023-03-30 | |
dc.date.updated | 2023-04-03T07:02:18Z | |
dc.description.abstract | Carotenoids are isoprenoids that are extensively dispersed in foods that have always been part of the human diet.
Certain carotenoids can be transformed into retinoids with vitamin A activity, which is needed for humans. Additionally, they are far more flexible, since they may be found in foods not just as sources of vitamin A, and also as natural colors, antioxidants, and health-promoting substances. Functional foods provide health advantages in addition to basic nourishment. They can be found in a variety of forms, including whole, fortified, enriched, or enhanced meals. A flood of information about the health advantages of functional foods has been supplied by several epidemiological research. This review discusses the factor for healthy and sustainable usage of carotenoidrich ingredients for the design of functional food products primarily intended for health promotion. Furthermore, data on sources, intakes, and variables influencing bioavailability are summarized. | en_GB |
dc.identifier.citation | Vol. 21 | en_GB |
dc.identifier.doi | https://doi.org/10.31665/jfb.2023.18334 | |
dc.identifier.uri | http://hdl.handle.net/10871/132825 | |
dc.language.iso | en | en_GB |
dc.publisher | International Society for Nutraceuticals & Functional Foods (ISNFF) | en_GB |
dc.rights | © 2022 International Society for Nutraceuticals and Functional Foods | en_GB |
dc.subject | Carotenoids | en_GB |
dc.subject | Food production | en_GB |
dc.subject | Bakery products | en_GB |
dc.subject | Extruded snacks | en_GB |
dc.subject | Gluten-free products | en_GB |
dc.subject | Meat products | en_GB |
dc.title | Uses of carotenoid-rich ingredients to design functional foods: a review | en_GB |
dc.type | Article | en_GB |
dc.date.available | 2023-04-03T08:09:33Z | |
dc.identifier.issn | 2637-8752 | |
dc.description | This is the final version. Available from the International Society for Nutraceuticals & Functional Foods (ISNFF) via the DOI in this record | en_GB |
dc.identifier.eissn | 2637-8779 | |
dc.identifier.journal | Journal of Food Bioactives | en_GB |
dc.relation.ispartof | Journal of Food Bioactives, 21 | |
dc.rights.uri | http://www.rioxx.net/licenses/all-rights-reserved | en_GB |
dcterms.dateAccepted | 2022-12-26 | |
rioxxterms.version | VoR | en_GB |
rioxxterms.licenseref.startdate | 2023-03-30 | |
rioxxterms.type | Journal Article/Review | en_GB |
refterms.dateFCD | 2023-04-03T08:06:40Z | |
refterms.versionFCD | VoR | |
refterms.dateFOA | 2023-04-03T08:09:34Z | |
refterms.panel | C | en_GB |
refterms.dateFirstOnline | 2023-03-30 | |