National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Context: A study of certain foods was carried out on their bioactive compounds, which help in the treatment and prevention of some diseases, resulting in a global trend, conditioned by scientific and technological development, which has attracted the attention of academic sectors and organisms. International organizations to research on the subject. Method: Within this work a broad bibliographic review of functional foods with its general analysis and development within the food industry is demonstrated. Development: A functional food is one that has been elaborated by adding biologically active components that fulfill a specific function and improve health by establishing the origin and applying technological tools to obtain new products and supply market demand. Conclusions: The varied possibilities for the development of functional foods, based on the combination of a common food consisting of a variety of ingredients with biological activity, on the elimination of unwanted components or on the modification of others, making this range of products is currently marketed with a rapid increase.
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