Browsing by Subject "Functional foods"

Welcome to CORA the Cork Open Research Archive

Browsing by Subject "Functional foods"

Sort by: Order: Results:

  • Ananta, E.; Birkeland, S.-E.; Corcoran, B.; Fitzgerald, Gerald F.; Hinz, S.; Klijn, A.; Matto, J.; Mercernier, A.; Nilsson, U.; Nyman, M.; O’Sullivan, E.; Parche, S.; Rautonen, N.; Ross, R. Paul; Saarela, M.; Stanton, Catherine; Stahl, U.; Suomalainen, T.; Vincken, J.-P.; Virkajarvi, I.; Voragen, F.; Wesenfeld, J.; Wouters, R.; Knorr, D. (Co-Action Publishing, 2004-07)
    Investigates the processing effects on the nutritional advancement of probiotics and prebiotics. Efforts of health researchers to overcome difficulties that impact on the performance of functional foods; Importance of ...
  • Sorenson, Douglas J. (University College Cork, 2006-01)
    Strategic reviews of the Irish Food and Beverage Industry have consistently emphasised the need for food and beverage firms to improve their innovation and marketing capabilities, in order to maintain competitiveness in ...
  • Zhou, Yankun (University College Cork, 2013)
    Development of functional foods with bioactive components requires component stability in foods and ingredients. Stabilization of sensitive bioactive components can be achieved by entrapment or encapsulation of these ...