BIOTECHNOLOGY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

V.R. Asryan

Found an issue? Give us feedback

https://doi.org/10.2...arrow_drop_down

https://doi.org/10.23947/inter...

Article . 2024 . Peer-reviewed

Data sources: Crossref

BIOTECHNOLOGY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

БИОТЕХНОЛОГИЯ В ПРОИЗВОДСТВЕ ФУНКЦИОНАЛЬНЫХ ПРОДУКТОВ ПИТАНИЯ

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2024Publisher:ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1.Journal:COLLECTION OF SCIENTIFIC PAPERS

Authors: V.R. Asryan;

doi: 10.23947/interagro.2024.381-384

BIOTECHNOLOGY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

- Summary
- Metrics

Abstract

This article provides an overview of the role of biotechnology in the production of functional foods. It examines the use of bioactive ingredients, processing and fermentation techniques, and examples of functional products created using modern biotechnology technologies. The benefits of such products for health and nutrition are analyzed, as well as the prospects for the development of this area in the food industry.

Impact byBIP!

	selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	0
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Average
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average