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Functional food is a relatively new concept, once there is not a worldwide definition, however, this term is increasingly widespread. The consumption of functional products is a new trend for… Click to show full abstract
Functional food is a relatively new concept, once there is not a worldwide definition, however, this term is increasingly widespread. The consumption of functional products is a new trend for the next years given the health improvement and well-being of its consumers. The dairy market has a great potential to be inserted in this trend due to the composition and the large variety of potentially functional dairy products. The non-thermal emerging technologies appeared as promising ways to improve product's benefits, and high intensity ultrasound and supercritical carbon dioxide seem to be great alternatives for dairy processing, improving some functional properties of its products.
Journal Title: Current opinion in food science
Year Published: 2018
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