MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD by Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina

Subjects: “…functional food product…”
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THE ANALYSIS OF FACTORS THAT SHAPE THE QUALITY OF FUNCTIONAL FOOD PRODUCTS PRODUCED IN THE RUSSIAN FEDERATION by N. V. Shelepina

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Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation by Carlos Eduardo de Faria Cardoso, Sofia Terra Silva, Maria Eduarda Flores Trindade, Monique de Barros E. Campos, Adriano Gomes Cruz, Francine Albernaz T. Fonseca Lobo, Anderson Junger Teodoro

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Spirulina’s Effect on Paraoxonase Activity by Maja Milanović, Danijela Kojić, Nataša Milošević, Jovana Drljača Lero, Anamarija Mandić, Nataša Milić

Subjects: “…functional food…”
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Postharvest Quality of Parthenocarpic and Pollinated Cactus Pear [<i>Opuntia ficus-indica</i> L. (Mill)] Fruits by Berenice Karina Flores-Hernández, Ma. de Lourdes Arévalo-Galarza, Manuel Livera-Muñoz, Cecilia Peña-Valdivia, Aída Martínez-Hernández, Guillermo Calderón-Zavala, Guadalupe Valdovinos-Ponce

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YOGHURT: PROCESSING TECHNOLOGY AND NUTRITIONAL PROFILE by Muhammad Anees Ur Rehman, Khurram Ashfaq, Faiza Iqbal, Idress Khan, Amna Azar

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NUTRACEUTICALS: A WAY FORWARD FOR CANCER TREATMENT by Muhammad Usman, Shabbir Ahmad, Muhammad Sibt-e-Abbas, Rizwan Ullah, Rimsha Umar

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Influence of Harvesting Time on Phytochemical Content of Colored Brown and Parboiled Rice by Nattareeporn Rodnuch, Kiattisak Burum, Chorkaew Aninbon

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THE EFFECT OF AMARANTH SEEDS ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF YOGURT by GJORE NAKOV, NADYA NINOVA-NIKOLOVA, NASTIA IVANOVA, VIOLETA RAYKOVA, BILJANA TRAJKOVSKA

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Morphological Characterization, Polyphenolic Profile, and Bioactive Properties of <i>Limoncella</i>, an Ancient Mediterranean Variety of Sweet Citrus by Lucia Potenza, Roberta Saltarelli, Francesco Palma, Laura Di Patria, Giosuè Annibalini, Sabrina Burattini, Pietro Gobbi, Laura Valentini, Giovanni Caprioli, Agnese Santanatoglia, Sauro Vittori, Elena Barbieri

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Online Education on the Development of Functional Foods and the Nutrients Encapsulation by Lanny Sapei, Natalia Suseno, Hendrik Gunawan

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Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive by İhsan Güngör Şat, Emine Takım, Halil İbrahim Binici

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Risk assessment in production of functional food products by means of RCA method by A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina

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Prebiotic properties and antioxidant effect of crude extracts and polysaccharides from Agaricus bisporus and Pleurotus ostreatus mushrooms by Yousra A. El-Maradny, Amr S. Abouakkada, Aleya Abdel Gawad Abbass, Amani Farouk Abaza, Esmail M. El-Fakharany

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α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana by Aneela Hameed, Fartashia Ashraf, Muhammad Junaid Anwar, Adnan Amjad, Muzzamal Hussain, Muhammad Imran, Ahmed Mujtaba, Ishtiaque Ahmad, Muhammad Shoaib Aslam, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Mohamed A. Abdelgawad, Entessar Al Jbawi

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Phenotypic variability of Smallanthus sonchifolius germplasm of Peru by Angel Esteban Santa Cruz Padilla, Jorge Luis Vásquez Orrillo, Silvia Yanina Rodríguez López, Araceli Eugenio Leiva, Ricardo Manuel Bardales-Lozano, Juan F. Seminario, Hipolito Murga-Orrillo

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Organic and functional food consumption: a sociodemographic perspective by Jelena Tepavčević, Ivana Blešić, Milorad Todorović, Teodora Petković

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Advancements in curcuminoid formulations: An update on bioavailability enhancement strategies curcuminoid bioavailability and formulations by Darmonkow Alexander, Rowe Zoë E. M., Harding Scott V.

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Myricetin and chlorogenic acid from globe artichoke (Cynara cardunculus var. scolymus) as negative modulators of human Interferon I-α by Rosana Rotondo, Milagros Bürgi, Marianela Masin, Ana Adalid-Martínez, Jaime Prohens, Gustavo R. Rodríguez, Andrea M. Escalante

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Main trends of functional bakery products market development by T. A. Shakhray, O. V. Vorobyova, E. P. Victorova

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