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Posts Tagged "functional foods"
According to Mark Crowell, a highly experienced food product developer, there are certain points that need to be taken into account when designing the formulation of a new functional food.
There are two main questions that need to be asked when formulating the product. First, whether the concept is right or in other words, if the...
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Polyphenolic compounds are a heterogeneous group of molecules that are found in higher plants, which present multiple phenolic functionalities in their structure. Flavonoids and caffeoyl derivatives are the main polyphenols found in mate tea.
Flavonoids
Flavonoids are a broad class of low molecular weight, secondary plant phenolics...
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Yerba mate tea or mate is an herbal tea beverage widely consumed in South American countries such as Brazil, Argentina, Paraguay and Uruguay, where it has indeed a profound cultural significance. It is prepared as an infusion of dried leaves of Ilex paraguariensis, and the infusion may be consumed at hot temperatures and also with...
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The enrichment of clear beverages poses the challenge of maintaining sensory properties such as transparency and avoiding turbidity. These properties may be improved by the use of nanoparticles, due to their particle size of 100 nm or even less.
In fact, a recent study presented by the University of Tennessee suggests that whey...
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