National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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