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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.2022.11(4): 302-311
DOI: https://doi.org/10.20546/ijcmas.2022.1104.039


Research and analysis of functional foods in the food industry
Chamorro Graciela*, Arguello Martha, Barragan Julissa and Jacome Carlos
Universidad Estatal de Bolívar, Facultad de Ciencias Agropecuarias, Recursos Naturales y del Ambiente, Carrera de Agroindustrias, Laguacoto II, (Km 1 ½ Vía – San Simón),
Guaranda, 4100 Ecuador
*Corresponding author
Abstract:

Functional foods have a positive potential for health since they go beyond basic nutrition and promote optimal health that help reduce the risk of disease, which is why they are defined as products of physiologically active components, generally the industry food has developed impressive products which are scientifically beneficial or harmful to health, which is why the have developed a great researcho on components such as: fats,sugars and tests of acceptability in consumers to develop nutritional and safe products for the society for which there was a progress of nutritional labeling for products, in which the products “ light’’, “low in calories’’, “low in fat’’ and “low in sugar’’ arose, and in parallel those products are highlighted’’ rich in fiber.


Keywords: Nutrition,Food, Health, Fruits, Vegetables, Fibers, Diseases,Food Industry
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How to cite this article:

Shweta Singh, Ajay Kumar Singh, Kunal Singh and Baljor Singh. 2022. Millets Processing, Nutritional Quality and Fermented Product: A ReviewInt.J.Curr.Microbiol.App.Sci. 11(4): 302-311. doi: https://doi.org/10.20546/ijcmas.2022.1104.039