Bioactive Ingredients for Safe and Health-Promoting Functional Foods

Affiliations

¹ Laboratory of Bread and Dough Process (LAPROPAMA), Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil.
² Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil.
³ Faculty of Agricultural Sciences, UNESP-São Paulo State University, Av. Universitária, 3780, Botucatu 18610-034, SP, Brazil.
⁴ Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Rua São Nicolau, 210, Diadema 09913-030, SP, Brazil.

Editorial

Fernanda Maria Vanin et al. Foods. 2023.

. 2023 Nov 15;12(22):4134.

doi: 10.3390/foods12224134.

¹ Laboratory of Bread and Dough Process (LAPROPAMA), Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil.
² Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil.
³ Faculty of Agricultural Sciences, UNESP-São Paulo State University, Av. Universitária, 3780, Botucatu 18610-034, SP, Brazil.
⁴ Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Rua São Nicolau, 210, Diadema 09913-030, SP, Brazil.

Abstract

A full ingredient or a portion of food utilized as food for specific therapeutic purposes is referred to as a functional food [...].

The authors declare no conflict of interest.

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