Can we speak about functionality for complex foods?

被引：0

作者：

Hyardin, Aude ^{[1
]}

Astier, Catherine ^{[1
]}

Mejean, Luc ^{[1
]}

机构：

[1] ENSAIA INPL, Dept Nutr, 2 Ave Foret De Haye, F-54500 Vandoeuvre Les Nancy, France

来源：

CAHIERS DE NUTRITION ET DE DIETETIQUE | 2009年 / 44卷 / 03期

关键词：

Food functionality; Ingredients; Process;

D O I：

10.1016/j.cnd.2009.03.007

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The concept of food functionality was often defined from the food ingredients; now the industrialization of food preparations leads the consumer to use complex foods. Can we then speak about functionality for such preparations? The nutritional properties were determined from ingredients believed by simple addition. On the other hand, when we are going to determine one or several functional properties, the role of the processes is to be taken into account: they can modify this food functionality. (C) 2009 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.

引用

页码：119 / 123

页数：5

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