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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(12): 220-230
DOI: https://doi.org/10.20546/ijcmas.2021.1012.026


Functional Foods: General Analysis and Development in the Food Industry
Jimmy Bladimir Alba*, Carmen Esmeralda Guambuguete, Andrea Lizbeth Hachi and Jenny Esmeralda Quilo y Carlos Jácome
Universidad Estatal de Bolívar, Facultad de ciencias Agropecuarias, Recursos Naturales y del Ambiente, Carrera de Agroindustria, Laguacoto II, (km 1 ½ Vía – San Simón), Guaranda, Ecuador
*Corresponding author
Abstract:

Context: A study of certain foods was carried out on their bioactive compounds, which help in the treatment and prevention of some diseases, resulting in a global trend, conditioned by scientific and technological development, which has attracted the attention of academic sectors and organisms. International organizations to research on the subject. Method: Within this work a broad bibliographic review of functional foods with its general analysis and development within the food industry is demonstrated. Development: A functional food is one that has been elaborated by adding biologically active components that fulfill a specific function and improve health by establishing the origin and applying technological tools to obtain new products and supply market demand. Conclusions: The varied possibilities for the development of functional foods, based on the combination of a common food consisting of a variety of ingredients with biological activity, on the elimination of unwanted components or on the modification of others, making this range of products is currently marketed with a rapid increase.


Keywords: Functional foods, Vegetables, Fruits, Nutrients, Health, Sugars, Benefits
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How to cite this article:

Jimmy Bladimir Alba, Carmen Esmeralda Guambuguete, Andrea Lizbeth Hachi and Jenny Esmeralda Quilo y Carlos Jácome. 2021. Functional Foods: General Analysis and Development in the Food Industry.Int.J.Curr.Microbiol.App.Sci. 10(12): 220-230. doi: https://doi.org/10.20546/ijcmas.2021.1012.026