Bioprocessing to generate ‘multi-functional’ foods?
2001; Elsevier BV; Volume: 19; Issue: 3 Linguagem: Inglês
10.1016/s0167-7799(00)01538-9
ISSN0167-9430
AutoresAlan Wiseman, Len Woods, Tim Ridgeway,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
Resumo‘Food’ must be judged ‘in victu veritas’ (the truth is in the food itself) to determine its status as a long-term aid to good health. In the future, food-bioprocessing strategies will be progressively modified to aim towards the production of health-promoting foods [1] Wiseman, A. and Woods, L.F.J. J. Chem. Technol. Biotechnol.(in press) Google Scholar . Therefore, attempts to distinguish the ‘functional’ from the ‘dysfunctional’ food are crucial, especially with respect to those individuals who may be hypersensitive (or even acutely allergic) to particular foods, and in cases where the control of parameters, such as plasma level, is critically dependent on the dose rate. Additionally, the biomolecule content of foods will be determined despite the remarkable complexity therein: objective appraisals will be made as to the ‘benefit-conferred’ by eating specified portions of each food!
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