Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach by Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

“…Nut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. …”
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Analysis of the Quality and Financial Viability of Hard Candy Innovation Products with the Addition of Gambir Catechins (Uncaria Gambir Roxb) by Maryam Maryam, Tosty Maylangi Sitorus, Hartami Dewi, Rizki Fadhillah Lubis

“… Developing hard candy as a functional food with antioxidants and antibacterial properties derived from natural ingredients will do. …”
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Role of nutritional factors at the irritable bowel syndrome by Yu. O. Shulpekova, A. V. Sedova

“…In some cases negative action is related to products with high gluten content, though whether it is caused by effect of gluten or action of fructans, remains equivocal. Efficacy of functional food products containing bacteria of probiotic strain Bifidobacterium animalis sp. lactis DN-173 010 for treatment of IBS symptoms is demonstrated in clinical trials. …”
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Oral administration of egg white ovotransferrin prevents osteoporosis in ovariectomized rats by Nan Shang, Xiaoyu Bao, Michael Doschak, Jianping Wu

“…Our results suggested the potential application of ovotransferrin as a functional food ingredient on the prevention of osteoporosis.…”
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UHPLC-MS/MS based comprehensive phenolic profiling, antimicrobial and antioxidant activities of Indian Rhodomyrtus tomentosa fruits by A Divya Priya, Asha Martin

“…The exploration of phenolic compounds in Indian variety of Rhodomyrtus tomentosa fruits may provide useful insights on its utilization as a functional food ingredient.…”
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Effect of okra mucilage addition on antioxidant properties of purple okra (Abelmoschus esculentus L. Moench) pudding by Jannah Miftahul, Damayanthi Evy, Nasution Zuraidah

“…Bioactive compounds in purple okra mucilage, can be utilized in functional food. This study determined the effect of mucilage addition on the antioxidant properties of purple okra pudding. …”
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Underlying anti-hypertensive mechanism of the Mizuhopecten yessoensis derived peptide NCW in spontaneously hypertensive rats via widely targeted kidney metabolomics by Wenjun Xue, Wenzhu Zhao, Sijia Wu, Zhipeng Yu

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Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss by Wenzhu Zhao, Lijun Su, Shitong Huo, Zhipeng Yu, Jianrong Li, Jingbo Liu

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Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants by Windy Rizkaprilisa, Martina Widhi Hapsari, Ratih Paramastuti, Suci Apsari Pebrianti

“…This bread has the potential as a functional food that is useful in treating obesity.</p>…”
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Mitochondrial genome of Cordyceps blackwelliae: organization, transcription, and evolutionary insights into Cordyceps by Yong-Jie Zhang, Xiang-Ping Fan, Jia-Ni Li, Shu Zhang

“…Abstract Cordyceps is a diverse genus of insect pathogenic fungi, with about 180 accepted species, including some well-known ones used as ethnic medicine and/or functional food. Nevertheless, mitogenomes are only available for four members of the genus. …”
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Fluorescence sensor based on glutathione capped CdTe QDs for detection of Cr3+ ions in vitamins by Chi-Fang Peng, Ying-Ying Zhang, Zhi-Juan Qian, Zheng-Jun Xie

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Kajian Farmakoinformatika Senyawa Alkaloid Anggur Laut (Caulerpa racemose) Sebagai Inhibitor Collagenase Dalam Mekanisme Antiaging by Dewi Ratih Tirto Sari, M.Eko Pranoto, Siti Zamilatul Azkiyah

“…Sea grapes also well known as functional food source from marine, contains high protein, fibers and secondari metabolites. …”
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Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars by Erwin Nofiyanto, Aldila Sagitaning Putri

“…One type of food that has health benefits is functional food, one of which is food bars. Foodbars are made from a mixture of nutritionally enriched blended food such as grains, dried fruit and nuts which are then formed into a solid and compact food. …”
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A Review on Biosurfactant Applications in the Petroleum Industry by Wei Xi, Yuanye Ping, Masoome Agha Alikhani

“…They are biotechnological products of high value owing to their widespread applications, low toxicity, relatively easy preparation, and specific performance, applied in different industries like organic chemicals and fertilizers, agrochemicals, metallurgy and mining, cosmetics, foods, medical and pharmaceuticals, beverages, environmental management, and petroleum and petrochemical applications in emulsifying and demulsifying wetting agents, detergent spreading and foaming agents, and functional food ingredients. Biosurfactants are synthesized by microbes; therefore, various genetic diversities of microorganisms provide the considerable capability to produce new types of biosurfactants, which can develop EOR technology. …”
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Purification and Structural Characterization of a Novel Water-Soluble Neutral Polysaccharide from Cantharellus cibarius and Its Immunostimulating Activity in RAW264.7 Cells by Long Chen, Xichun Peng, Jiaying Lv, Siyin Liao, Shiyi Ou, Yingbin Shen

“…These results suggested that JP1 could have potential immunostimulating activity applications as medicine or functional food.…”
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Determination of Volatile Organic Compounds in Selected Strains of Cyanobacteria by Ivan Milovanović, Aleksandra Mišan, Jelica Simeunović, Dajana Kovač, Dubravka Jambrec, Anamarija Mandić

“…Microalgal biomass can be used in creating various functional food and feed products, but certain species of microalgae and cyanobacteria are known to produce various compounds causing off-flavour. …”
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Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate by Khusnul Alfionita, Siti Ari Budhiyanti, Nurfitri Ekantari

“…The use of β-carotene in functional food and nutritional supplements was constrained by its lack of chemical and physical stability. …”
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Productivity of taro (Colocasia esculenta L. Shott) under three species stands using  agroforestry system in community forest site by Aris Sudomo, Aditya Hani

“…Taro (Colocasia esculenta L. Shott ) is a functional food plant. Based on Permenhut P.35/2007 with regard to Non Wood Forest Product, taro is categorized as a starch plant. …”
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Phytochemical Profiles and Antioxidant and Antimicrobial Activities of the Leaves of Zanthoxylum bungeanum by Yujuan Zhang, Ziwen Luo, Dongmei Wang, Fengyuan He, Dengwu Li

“…In conclusion, Z. bungeanum leaves have health benefits when consumed and could be served as an accessible source for production of functional food ingredients and medicinal exploration.…”
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Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.) by Tuğba Özbek, Neşe Şahin-Yeşilçubuk, Birsen Demirel

“…The aim of the study was to develop and characterize marmalade having functional food ingredients such as omega-3 fatty acid, dietary fiber, protein, and antioxidants with the addition of chia seed (Salvia hispanica L.). …”
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