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Sustainable Functional Food Processing

descriptionPublicationkeyboard_double_arrow_right Article , Other literature type 22 Jun 2021 Croatia Publisher:MDPI AGJournal:Foods, volume 10, page 1,438 (eissn: 2304-8158,

Authors: Predrag Putnik; Danijela Bursać Kovačević;

doi: 10.3390/foods10071438

pmid: 34206180

pmc: PMC8303709

Sustainable Functional Food Processing

- Summary
- Subjects
- Metrics

Abstract

Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use of raw materials of natural origin [...]

Country

Croatia

Related Organizations

University of Zagreb
Croatia
University of Zagreb, Faculty of Food technology and Biotechnology
Croatia
University North
Croatia

Keywords

sustainable functional food production, hurdle technology, Chemical technology, TP1-1185, biologically active compounds (BACs), functional fruit juices, advanced food processing, n/a, Editorial, 3D food printing, sustainable functional food production ; functional fruit juices ; biologically active compounds (BACs) ; hurdle technology ; advanced food processing ; 3D food printing ; authentic fruits, authentic fruits

Impact byBIP!

	citations 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).	10
	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.	Top 10%
	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.	Top 10%